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Tex-Mex Slow Cooker Chicken & Black Beans

Jennifer Hunt, RDN, LD
Print Recipe
Servings 6

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs
  • 1 cup salsa your favorite brand
  • 15 oz can black beans low sodium, drained
  • 1.5 tsp chili powder
  • 1 tsp cumin
  • ¼ tsp paprika
  • ¼ tsp garlic powder
  • ¼ tsp kosher salt
  • ¼ tsp black pepper

Instructions
 

  • In small bowl or ramekin, combine all spices. 
  • Place chicken in slow cooker and sprinkle with seasoning. Top with beans and salsa. 
  • Cook on low for 5-6 hours. Shred chicken before serving.

Notes

  • Chicken breasts (skinless) can easily be substituted for the chicken thighs
  • Double or triple this recipe to make enough to freeze for another family meal or send leftovers for the week
  • I pureed the salsa because my husband doesn’t prefer chunks of onion and tomatoes, but this is completely unnecessary if your family likes salsa- save yourself the step!
Lower Sodium Options
  • Choose no salt added beans OR compare brands as they will differ.
  • Compare brands of salsa.  While the general nutrition of most jarred salsa is the same, sodium is the one nutrient that often differs.
  • Leave out the kosher salt altogether.
  • Remember that some tex-mex toppings like cheese also have sodium.
Yummy Serving Ideas
Chicken Taco Salad- Place chicken and beans over a bed of romaine lettuce, tomatoes, black olives and top with a dollop of yogurt or sour cream and salsa!
Tacos- Serve in warmed whole grain flour or corn tortillas with your favorite toppings!
Enchiladas- Fill tortillas and then place in baking dish with enchilada sauce and cheese; serve with cilantro and a dollop of yogurt.
“Rice Bowl”- Place shredded chicken and beans over cooked cauliflower rice and top with cilantro and dollop of sour cream!
Nutrition
218 Calories; Fat 6g; Sat Fat 1.5g; Cholesterol 80mg; Sodium 548mg; Potassium 297 mg; Carbohydrate 18g; Fiber 4g; Sugar 3g; Protein 26g