Recipe: Mexican Salsa Chicken

I’ve always had a bit of a taste for Mexican food. I love the spices, all the flavours.

Unfortunately, the more healthy eating I did, the less Mexican food I ate.  Nothing I encountered gelled  with my nutritional goals. Burritos swimming in grease, tacos covered in cheese and soured cream. How was I supposed to fit these into my macros?!

But I refused to surrender my Mexican meals, I had to find a way to get in a high protein, low fat, delicious alternative that left my mouth just a little bit numb.

Something with a bit of zing. Something that was low calorie, low fat, and that delivered a real kick

So it turns out that salsa is pretty healthy when it’s not used as a topping for Doritos! Seemed like the perfect sauce to satisfy my cravings.

I was obviously going to use chicken as the meat (dur), but what to bulk it out with?

I decided on sweetcorn, and protein filled black beans. I also ended up adding a little bit of extra flavour by throwing in some fajita seasoning.

So just 5 ingredients, easy!

I’d got a slow cooker a couple of weeks before that I was just dying to try out. So I chucked all the ingredients into the pot, turned the heat to low, and went about my day.

I was welcomed home 3 hours later by the aroma of some seriously spicy chicken. The chicken was so tender it just fell apart, so I decided to shred it. Two forks, a mixing bowl, and 2 minutes later, I had a pile of perfectly shredded Mexican chicken.

I stuck it back in the pot with the sauce, gave it a mix and it was good to go!

I served mine up with chargrilled veggies and white rice.

Paso Perfection!


Used in this Recipe

Morphy Richards Slow Cooker


  • 500g chicken breast
  • 2 jars of salsa (240g total)
  • 1 tin of black beans
  • Old El Paso Seasoning Sachet (or a seasoning of your choice)
  • 300g frozen sweetcorn


  1. Add the chicken, black beans, and sweetcorn to the slow cooker pot
  2. Add the fajita seasoning and stir
  3. Add the salsa and stir again
  4. Put on the slow cooker lid, and set the heat to ‘low’
  5. Go to the gym (optional)
  6. Allow the meat to cook for 3-4 hours, then move to a mixing bowl and shred with two forks
  7. Return the meat to the slow cooker and stir
  8. Serve with rice, veggies, wraps (whatever you fancy)



Macros per serving (makes 5 servings)

Calories: 255
Fat: 4g
Carbs: 21g
Protein: 30g


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