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Mexican Chicken

Estimated Prep Time: 10 minutes
Cook Time: 8 hours
Servings: 6

2 Tbsp tomato paste
1 tsp black pepper
1 tsp adobo seasoning
1 cup chicken broth
2 tsp minced garlic
1/2 tsp chili powder
1/3 tsp chili flakes
1/2 tsp cumin
1 Tbsp olive oil
1 medium onion, chopped
2 green bell peppers, chopped
2 lbs skinless, boneless chicken thighs, fat trimmed
1 15.5-oz can black beans, drained
1 4-oz can chopped green chilies, drained
shredded cheddar cheese (optional)
sour cream (optional)

Add first eleven ingredients (tomato paste through bell peppers) to the slow cooker crock and mix well.

Add chicken thighs and stir well to coat chicken with seasonings; then add black beans and chlies; do not stir.

Cover and cook on low for 8 hours. Before serving, stir thoroughly. Serve with cheddar cheese and sour cream, if desired.

Everyday Low-Carb Slow Cooker Cookbook