The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Slow-cooker Mexican chicken with rice
Tender chicken, black beans, Mexican spices and a squeeze of lime... It’s all those fab fajita flavours turned into an absolute doddle of a dish. Shortly before your machine goes ping, cook up some fluffy white rice, scatter that coriander (or don’t – you do you) and dig in!
SWK: Source of fibre
SWK: High protein
Plants 5
slow cooker
Serving size
Ingredients
- 1 onion
- 1 handful of fresh coriander
- 230g black beans (Rehydrated black beans, water, salt.)
- 300g diced chicken breast
- 200g passata (tomatoes, salt, citric acid)
- 1 chicken stock cube (use half) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 1 unwaxed lime
- 4 tsp garlic paste (Garlic, Sea Salt, Citric Acid)
- 2 tbsp Mexican spice mix (Paprika, Cumin, Onion Powder, Sea Salt, Garlic Granules, Pepper Black, Pimento, Thyme, Oregano, Chilli Powders, Paprika Extract E160c. )
- 140g basmati rice
- 1 pepper
Nutritional Information
Calories: 618
Protein: 52g
Carbs: 94g
Fat: 4.2g
Ingredients
- 2 onion
- 1 handful of fresh coriander
- 460g black beans (Rehydrated black beans, water, salt.)
- 600g diced chicken breast
- 400g passata (tomatoes, salt, citric acid)
- 2 unwaxed lime
- 8 x garlic paste (Garlic, Sea Salt, Citric Acid)
- 4 tbsp Mexican spice mix (Paprika, Cumin, Onion Powder, Sea Salt, Garlic Granules, Pepper Black, Pimento, Thyme, Oregano, Chilli Powders, Paprika Extract E160c. )
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 280g basmati rice
- 2 pepper
Nutritional Information
Calories: 617
Protein: 52g
Carbs: 94g
Fat: 4.2g
Slow-cooker Mexican chicken with rice
Tender chicken, black beans, Mexican spices and a squeeze of lime... It’s all those fab fajita flavours turned into an absolute doddle of a dish. Shortly before your machine goes ping, cook up some fluffy white rice, scatter that coriander (or don’t – you do you) and dig in!
Cook time:
305 mins
Cuisine:
Mexican
Food group:
Poultry
Cooking Instructions
Before you start
- 1 slow cooker
- 1 medium saucepan
Get prepping
- Peel the onions and cut each into 8 wedges, then deseed and thickly slice the peppers. Finely chop half the coriander. Drain and rinse the beans.
Ready, steady... slow-cook!
- Put the onions, peppers, chopped coriander, beans, chicken and passata in your slow cooker.
- Squeeze in the juice from half the lime to taste (1 lime for 4 portions), along with the garlic paste. Sprinkle in the Mexican spice, crumble in half the stock cube and pour in 100ml water (use the whole cube and 200ml for 4 portions). Stir well and cook on high for 4-5 hours. (Bear in mind some slow cookers run hotter than others, so test the dish halfway through and add more water if it looks a bit dry. Towards the end, check everything is cooked thoroughly and just give it a bit longer if necessary.)
Simmer the rice
- When the Mexican chicken is almost ready, cook the rice in boiling water for 10-12 mins, then drain.
- Cut the remaining lime half into wedges (the remaining whole lime for 4 portions).
Plate up
- Serve the Mexican chicken with the rice and lime wedges, then scatter over the remaining coriander.