Southwestern Chicken with Black Beans
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.
- Prep Time: 15 MINUTES
- Cook Time: 6 HOURS
- Total Time: 6 hours 15 minutes
- Yield: 4 SERVINGS 1x
- Category: Dinner
- Method: SLOW COOKER
- Cuisine: SOUTHWESTERN
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
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Place the chicken breasts in the bottom of a 3-quart or larger slow cooker.
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In a bowl, combine black beans, stewed tomatoes, roasted red peppers, onion, salt, and pepper.
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Pour the mixture over the chicken.
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Cover and cook on LOW for 6 hours or until the chicken is tender and reaches 165°F internally.
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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.