Slow Cooker Chicken and Black Bean Chili
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.
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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.
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