Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 can (15 oz) black beans, rinsed
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 medium onion, diced
- 2 tsp cumin
- 2 tsp chili powder
- 1 tsp garlic powder
- 1 cup low-sodium chicken broth
- Optional Toppings: shredded cheese, sour cream
Instructions
- Prepare your ingredients: dice onion and bell peppers; rinse black beans.
- Layer chicken breasts in the slow cooker and top with beans, tomatoes, onion, and bell peppers.
- Sprinkle cumin, chili powder, and garlic powder over the mixture.
- Pour in chicken broth to cover ingredients slightly.
- Cook on low for 6 hours or high for 3 hours until chicken is tender.
- Shred the chicken directly in the pot and mix well. Serve with toppings.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 290
- Sugar: 2g
- Sodium: 350mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 75mg
Keywords: Customize by adding corn or swapping black beans for pinto beans. Experiment with spices like smoked paprika for extra flavor. For added creaminess, include avocado slices when serving.
