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Slow Cooker Mexican Chicken and Black Bean Stew with Corn
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Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1 lb boneless skinless chicken breasts
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn
  • 1 medium onion, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes
  • 1 cup low-sodium chicken broth
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Chopped cilantro and lime wedges, for serving

Instructions
 

  • Place the chicken breasts in the bottom of the slow cooker. Add the diced onion, red bell pepper, and minced garlic on top.
  • Pour in the drained black beans, diced tomatoes with their juice, and chicken broth. Sprinkle the chili powder, cumin, oregano, salt, and black pepper over everything.
  • Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is fully cooked and shreds easily.
  • Remove the chicken, shred it with two forks, and return it to the slow cooker. Stir in the frozen corn and let it heat through for 10 to 15 minutes.
  • Taste and adjust salt if needed. Serve hot with chopped cilantro and lime wedges.

Notes

Stir the corn in only at the end so it stays slightly crisp instead of turning mushy. If the stew seems too thick after shredding the chicken, add a splash more broth. Leftovers reheat well on the stove with a little extra liquid to loosen them up.
Course: Main Course
Cuisine: Mexican
Equipment: Slow Cooker, Knife, Cutting Board