Ingredients
1.5 lbs (680g) skinless, boneless chicken thighs, trimmed and cubed
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow onion, chopped
3 cloves garlic, minced
1 tbsp ground cumin
1 tbsp chili powder
1 tsp smoked paprika (optional)
1 tsp salt
1/2 tsp black pepper
1 (15-oz) can diced tomatoes, undrained
1 (15-oz) can black beans, drained and rinsed
6 cups low-sodium chicken broth
2 tbsp olive oil
1 lime, juiced
1/4 cup chopped fresh cilantro
1 tbsp olive oil (optional, for sautéing)
Instructions
Heat olive oil in a skillet over medium heat. Sear chicken cubes until lightly browned (about 3–4 minutes). Transfer to the slow cooker.
Add bell peppers, onion, garlic, cumin, chili powder, smoked paprika, salt, and black pepper to the skillet. Sauté 2–3 minutes. Transfer to the slow cooker.
Pour in diced tomatoes, black beans, and chicken broth. Stir to combine.
Cover and cook on Low for 4 hours or High for 2 hours.
Before serving, adjust seasoning with lime juice and additional salt if needed. Stir in cilantro.
Notes
Use a halal or heritage chicken substitute if preferred.
Add avocado slices for extra richness.
Freeze in airtight containers for up to 3 months.
Meal prep: Store in the fridge for up to 4 days.
- Prep Time: 15
- Cook Time: 240
- Category: Cozy Chicken
- Method: Slow Cooking
- Cuisine: Tex-Mex
- Diet: Normal
Nutrition
- Serving Size: 1 bowl (about 1.25 cups)
- Calories: 380
- Sugar: 5g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 20g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 60mg