Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (1.5–2 lbs)
- 3 cloves fresh garlic, minced
- 1 medium onion, diced
- 2 bell peppers (any color), chopped
- 1 can (15 oz) black beans, rinsed
- 2 cups low-sodium chicken broth
- 2 tsp ground cumin
- 2 tsp chili powder
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Optional: cooked rice for serving
Instructions
- Dice onion and chop bell peppers.
- Sauté onion and garlic in a pan over medium heat until translucent (about 2-3 minutes).
- Transfer sautéed mixture to the slow cooker with chicken breasts, black beans, bell peppers, broth, cumin, chili powder, and salt. Stir well.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Shred chicken using two forks directly in the slow cooker.
- Stir in lime juice and cilantro just before serving.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 28g
- Cholesterol: 70mg
Keywords: For extra flavor, marinate the chicken overnight with spices. Feel free to substitute black beans with pinto beans or add corn for sweetness. Store leftovers in airtight containers in the fridge for up to three days.