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
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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.
- Prep Time: 15 MINUTES
- Cook Time: 6 HOURS
- Category: Dinner
- Method: SLOW COOKER
- Cuisine: SOUTHWESTERN