If you have a slow cooker and it’s collecting dust, this is a great opportunity to put it back to use! If you don’t have one, it is an affordable investment that you can incorporate into your weekly menu.
This recipe is Mexican-style, complete with bell peppers, onions, black beans, corn, and spices, but can be interchangeable with practically whatever you want! This is great alone as a lower-carb, low-calorie recipe or over brown rice for a complete meal!
Simple Slow Cooker Chicken (Serves 6-8)
What You’ll Need:
6 boneless skinless chicken breast – cut in half
Approx. 32 oz. low-sodium, chicken broth or stock (preferably organic)
1 large onion, sliced thin
1 green bell pepper, diced
1 red bell pepper, diced
1 can organic diced tomatoes
1 can organic black beans
6-8 oz. of fresh or frozen corn
Approx. 3 tbsp. oregano (we like a lot)
Approx. 2 tsp. cumin
Approx. 1 tsp. of coriander seed (or add cilantro at the end)
3 garlic cloves
Salt and pepper to taste
Turn slow cooker on high and add chicken broth.
Rinse chicken breasts and trim fat. Cut in half and add to slow cooker.
Add diced bell peppers, onion, black beans, corn spices and herbs, and salt and pepper.
After about 3-4 hours, chicken should be fully cooked through and tender. (You can always take one piece out and check doneness. Add more cooking time if necessary).
Turn slow cooker on low, then remove all chicken from pot and let cool. Drain liquid from slow cooker, separating it from the cooked peppers, onions, beans and corn, reserve about ¾ of a cup of broth to add back in later. You can keep the rest of the broth for a future soup or stew.
Once chicken has cooled, pull apart with your fingers or use a fork to shred. Add shredded chicken back into slow cooker with peppers, onion, beans and corn.
Let everything simmer together for about another 15-20 minutes and then you’re ready to eat!