Slow Cooker Chicken and Black Bean Chili

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From Joy Bauer. This slow cooker chili is incredibly tasty on its own, but it also makes a delicious filling for enchiladas and tacos, too. You can even spoon it over a platter of whole grain tortilla chips to create a health-ified rendition of “loaded nachos.” Double recipe.

Ingredients

• 2 cups low-sodium chicken broth
• 1 can (15 ounces) low-sodium black beans, drained and rinsed
• 1 cup frozen corn
• 1 cup chopped bell pepper (any color)
• 1 can (14 1/2 ounces) diced tomatoes
• 1/4 cup chopped cilantro
• 2 scallions (chopped)
• 1 tablespoon taco seasoning
• 1 1/2 pounds boneless, skinless chicken breasts

Preparation

Step 1

In a slow cooker, combine chicken broth, black beans, corn, bell pepper, tomatoes, cilantro, scallions, and taco seasoning. Stir to combine. Add chicken. Cover and cook on low for 8 hours or high for 4 hours.

Once done cooking, carefully “shred” the chicken using two forks. Season with salt and pepper to taste.