Ingredients
- 2 lb boneless skinless chicken breasts (or thighs)
- 1 large red bell pepper, sliced
- 1 large green bell pepper, sliced
- 1 medium yellow onion, sliced
- 1 cup low-sodium chicken broth
- 2 tbsp tomato paste
- 2 tbsp fresh lime juice (plus wedges to serve)
- 3 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 1 tsp honey (optional, for balance)
- 15 oz black beans, drained and rinsed
- 1 cup corn kernels (frozen or canned, drained)
- 4 1/2 cups cooked brown rice, quinoa, or cauliflower rice (for bowls)
- avocado slices, optional topping
- plain Greek yogurt, optional topping
- lime wedges, optional topping
- shredded lettuce, optional topping
Equipment
- 5–6 qt slow cooker
- tongs
- meat thermometer
Method
- Add peppers, onion, and chicken to a 5–6 qt slow cooker.
- Whisk broth, tomato paste, lime juice, garlic, chili powder, cumin, smoked paprika, salt, pepper, and honey. Pour over chicken.
- Cover and cook on Low 4–6 hours or High 2½–3½ hours until chicken reaches 165°F and shreds.
- Shred chicken in the cooker. Stir in black beans and corn; warm 10–15 minutes. Adjust salt, pepper, and lime.
- Build bowls with your chosen base and toppings.
Nutrition
Calories: 390kcalCarbohydrates: 44gProtein: 34gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 85mgSodium: 540mgPotassium: 960mgFiber: 8gSugar: 7gVitamin A: 1700IUVitamin C: 60mgCalcium: 120mgIron: 3mg
Notes
Low-carb: use cauliflower rice; omit corn and honey. Extra veg: stir in spinach or zucchini in the last 10 minutes. Storage: 4 days in fridge; freeze chicken mix up to 3 months. Instant Pot: Cook 10 min High, natural release 10, shred, then add beans/corn on Sauté. Stovetop: Simmer 20–25 minutes until chicken is done; shred; add beans/corn last 5 minutes.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!