Description
A vibrant, no-fuss Tex-Mex-style chicken dish cooked to tender perfection in a slow cooker. Infused with zesty tomatoes, flavorful spices, beans, and creamy cheese, this recipe is ideal for busy weeknights or meal prepping. Adjust spice levels and add veggies for a personalized twist.
Ingredients
2 lbs boneless, skinless chicken thighs or breasts
2 cans (29 oz each) crushed tomatoes or fire-roasted tomatoes
2 cans (15 oz each) black beans, drained and rinsed
1 can (15 oz) sweet corn, drained
1 tsp chili powder
1 tsp ground cumin
1/2 tsp garlic powder
1/4 cup chopped onion
1/4 cup chopped green bell pepper
2 tbsp olive oil
8 oz cheddar cheese (grated or shredded, halal-friendly)
Avocado or Greek yogurt for garnish (optional, for creamy finish)
Instructions
Add olive oil to bottom of crock pot to prevent sticking
Layer chicken thighs/breasts into the pot
Sprinkle salt, pepper, chili powder, cumin, and garlic powder over the chicken
Pour crushed tomatoes into the pot evenly
Stir in black beans and sweet corn
Top with chopped onion and green bell pepper
Cook on HIGH for 3-4 hours or LOW for 5-6 hours
After cooking, shred chicken and mix everything together until well combined
Notes
Use halal-certified chicken if dietary restrictions require it
Add diced bell peppers, jalapeños, or sliced mushrooms for extra veggies
Increase/spice quantities for a more robust flavor
Storage: Refrigerate leftovers for up to 3 days or freeze for 2-3 months
Use Greek yogurt instead of cheese for a dairy-free version
Check canned ingredients for pork derivatives or alcohol content
This dish freezes well and reheats nicely
- Prep Time: 15
- Cook Time: 240
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Tex-Mex