Sizzling Summer Crockpot
A hearty and flavorful summer dish made with chicken, beans, and fresh vegetables, cooked conveniently in a crockpot.
Ingredients
Main Ingredients
- 2 pounds chicken thighs or breasts Use skinless for a lower fat option.
- 1 medium onion, chopped
- 2 medium bell peppers (one red, one green), sliced
- 1 cup corn (fresh, frozen, or canned)
- 1 15 oz can black beans, drained and rinsed
- 1 14.5 oz can diced tomatoes with green chilies
Seasonings
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- to taste salt and pepper
Garnish
- 1 juice of 1 lime For flavor enhancement.
- fresh cilantro for garnish (optional)
Instructions
Preparation
- Start by spraying the insert of your crockpot with cooking spray for easy cleanup.
- Place the chicken at the bottom of the crockpot. Add the chopped onion, sliced bell peppers, corn, black beans, and diced tomatoes on top.
- Sprinkle the chili powder, cumin, garlic powder, salt, and pepper over the contents in the crockpot. Squeeze the lime juice on top.
Cooking
- Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours. The chicken should be tender and easily shredded.
Serving
- Once cooked, shred the chicken inside the crockpot using two forks. Stir everything together.
- Serve hot, garnished with fresh cilantro if desired.
Notes
Leftovers can be stored in airtight containers. Refrigerate for up to 3 days or freeze for up to 3 months. Ensure to cool completely before freezing. Avoid overcrowding the crockpot; it can affect cooking time and texture. Adjust the seasoning as per your taste.