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Preparation time: 15 minutes
Cooking time: 5 hours
Servings: 12
Ingredients:
3 whole chicken breasts, boneless and skinless
1 (10 oz.) canned diced tomatoes with green chiles
1 tsp ground cumin
1 tsp chili powder
1 (15 oz.) canned black beans, drained then rinsed
4 oz. tomato paste
Freshly ground black pepper
Kosher salt
1 (28 oz.) canned diced or whole tomatoes, with juice
3 cups reduced-sodium chicken broth, or more
1 medium onion, diced
1 yellow bell pepper, seeds removed then diced
1 red bell pepper, seeds removed then diced
½ lime, juice
1 canned chipotle pepper in adobo, or more
Toppings: sour cream, avocado, fresh cilantro leaves, grated cheese and crushed tortilla chips
Directions:
1. Place the chicken in a slow cooker then sprinkle with chili powder, pepper, cumin and salt.
2. Add the tomatoes, black beans, chicken broth, tomato paste, tomatoes with chiles, chipotle pepper, onion and red and yellow peppers.
3. Stir then cover the slow cooker. Cook on high setting for 5 hours or on low for 8 hours.
4. Stir in the lime juice then transfer the chicken to a plate and then shred into chunks with 2 forks. Return the shredded chicken to the cooker, taste and adjust seasoning, if needed.
5. Serve hot in a bowl, topped with avocado, grated cheese, sour cream, cilantro leaves and crushed tortilla chips.
