Slow Cooker Fiesta Chicken and Black Beans-Diana Rattray

By AzGrannie3

Ingredients

• 3 to 4 boneless chicken breast halves
• 1 can (12 to 15 ounces) corn, drained
• 1 can (15 ounces) black beans, drained, rinsed
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1 onion, halved and thinly sliced
• 1 green bell pepper, cut into strips
• 1 can (14.5 ounces) diced tomatoes
• 1 can (6 ounces) tomato paste
• salt and freshly ground black pepper, as needed

Details

Servings 4
Preparation time 15mins
Cooking time 375mins
Adapted from southernfood.about.com

Preparation

Step 1

Preparation

Cut the boneless chicken breasts into strips. If desired, cook the chicken strips in about 1 tablespoon of olive oil over medium-high heat, turning, until browned.

Add the chicken to the slow cooker along with the drained corn, black beans, cumin, chili powder, onion, bell pepper, tomatoes, and tomato paste. Cover and cook on low for 5 to 6 hours or on HIGH for about 4 hours. Check the chicken about an hour before it's done and add chicken broth or water to thin, if necessary.

 

Taste and season with salt and freshly ground black pepper, as needed.

Garnish servings with shredded cheese or guacamole and sour cream, if desired.

Serve fiesta chicken with warmed corn or flour tortillas and hot boiled rice or this quick and easy Mexican rice.

Tips and Variations

Replace the boneless chicken breast halves with 6 to 8 boneless chicken thighs. Chicken breasts can become dry if cooked too long; chicken thighs stay moist and juicy.

Add some heat with finely chopped jalapeno peppers or canned mild chile peppers. Or, replace the diced tomatoes with chili seasoned tomatoes or tomatoes with green chile peppers. Crushed red pepper flakes can be added for heat as well.

Pinto beans or red beans can be added instead of black beans.

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