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1 pound boneless skinless chicken breasts cut into 1-inch chunks
2 teaspoons chili powder
2 teaspoons ground cumin
3/4 teaspoon salt
1 green pepper, diced
1 small onion, chopped
3 cloves garlic, minced
1 can (14 1/2 ounces) diced tomatoes
1 cup chunky salsa
1 can (15 ounces) black beans rinsed and drained.
Combine chicken, chili powder, cumin and salt in 4 1/2 quart crockpot slow cooker, tossing to coat.
Add bell pepper, onion, and garlic, mix well. Stir in tomatoes with juice and salsa. Cover; cook on LOW 5 to 6 hours or on HIGH 2 1/2 to 3 hours, or until chicken is tender.
Turn Crock Pot to HIGH; stir in beans. Cover; cook 5 to 10 minutes or until beans are heated through. Ladle into shallow bowls; serve with desired toppings.
Toppings: sour cream, diced ripe avocado; shredded cheese; sliced green onions or chopped cilantro; crushed tortilla or corn chips.
2 teaspoons chili powder
2 teaspoons ground cumin
3/4 teaspoon salt
1 green pepper, diced
1 small onion, chopped
3 cloves garlic, minced
1 can (14 1/2 ounces) diced tomatoes
1 cup chunky salsa
1 can (15 ounces) black beans rinsed and drained.
Combine chicken, chili powder, cumin and salt in 4 1/2 quart crockpot slow cooker, tossing to coat.
Add bell pepper, onion, and garlic, mix well. Stir in tomatoes with juice and salsa. Cover; cook on LOW 5 to 6 hours or on HIGH 2 1/2 to 3 hours, or until chicken is tender.
Turn Crock Pot to HIGH; stir in beans. Cover; cook 5 to 10 minutes or until beans are heated through. Ladle into shallow bowls; serve with desired toppings.
Toppings: sour cream, diced ripe avocado; shredded cheese; sliced green onions or chopped cilantro; crushed tortilla or corn chips.