If you’re looking for a simple, dump-and-go dinner that tastes like you worked all day on it, this Slow Cooker Red Pepper Chicken is it. Tender chicken breasts simmer low and slow with black beans, roasted red peppers, and juicy tomatoes for a flavorful Southwestern-inspired meal the whole family will love.
Serve it over fluffy rice with a squeeze of fresh lime for an easy weeknight dinner that feels comforting and fresh at the same time.
Why You’ll Love This Recipe
- ✔️ Only 15 minutes of prep
- ✔️ Made in the slow cooker
- ✔️ Budget-friendly pantry ingredients
- ✔️ High protein + filling
- ✔️ Perfect for meal prep
Ingredients
- 4 boneless, skinless chicken breast halves (about 4 oz each)
- 1 (15 oz) can black beans, rinsed and drained
- 1 (14.5 oz) can Mexican-style stewed tomatoes, undrained
- 1 (12 oz) jar roasted red peppers, drained and sliced
- 1 large onion, chopped
- ½ teaspoon salt
- Black pepper, to taste
- Hot cooked rice, for serving
- Fresh lime wedges (optional)
Instructions
- Add the chicken.
Place the chicken breasts in the bottom of a 3-quart (or larger) slow cooker. - Mix the vegetables.
In a bowl, combine black beans, stewed tomatoes, roasted red peppers, onion, salt, and pepper. - Pour and cook.
Pour the mixture over the chicken. Cover and cook on LOW for 6 hours, or until chicken is tender and cooked through (internal temperature 165°F). - Serve.
Spoon chicken and sauce over hot rice. Garnish with fresh lime if desired.
Tips for the Best Slow Cooker Chicken
- Do not cook on high — low and slow keeps the chicken tender.
- You can shred the chicken before serving for taco bowls or burritos.
- Add a pinch of cumin or chili powder for extra warmth.
- Stir in a splash of chicken broth if you prefer a thinner sauce.
Make It a Complete Meal
Serve with:
- Cilantro lime rice
- Warm tortillas
- Simple green salad
- Avocado slices
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave until warmed through.
This recipe also freezes beautifully for up to 3 months.
Print
Southwestern Chicken with Black Beans
- Total Time: 6 hours 15 minutes
- Yield: 4 SERVINGS 1x
Description
This Southwestern Chicken with Black Beans is an easy slow cooker dinner made with tender chicken, tomatoes, roasted red peppers, and bold Southwest flavors. Serve it over rice for a simple, family-friendly weeknight meal.
Ingredients
4 boneless skinless chicken breast halves (about 4 oz each)
1 (15 oz) can black beans, rinsed and drained
1 (14.5 oz) can Mexican-style stewed tomatoes (undrained)
1 (12 oz) jar roasted red peppers, drained and sliced
1 large onion, chopped
1/2 teaspoon salt
Black pepper to taste
Cooked white rice for serving
Fresh lime wedges (optional)
Instructions
-
Place the chicken breasts in the bottom of a 3-quart or larger slow cooker.
-
In a bowl, combine black beans, stewed tomatoes, roasted red peppers, onion, salt, and pepper.
-
Pour the mixture over the chicken.
-
Cover and cook on LOW for 6 hours or until the chicken is tender and reaches 165°F internally.
-
Serve over hot cooked rice and garnish with fresh lime if desired.
Notes
or extra flavor, add 1 teaspoon cumin or chili powder.
• Chicken can be shredded before serving for burrito bowls or tacos.
• Store leftovers in the refrigerator up to 4 days.
- Prep Time: 15 MINUTES
- Cook Time: 6 HOURS
- Category: Dinner
- Method: SLOW COOKER
- Cuisine: SOUTHWESTERN
