|These are red "Super Chilis" from our garden (referenced in recipe below).|
|Green Peppers from our garden|
Slow Cooker Shredded Chicken w/Black Beans
adapted from Gina's Skinny Taste and Iowa Girl Eats
1.5 lbs boneless, skinless chicken breast
Two 14.5 oz cans diced tomatoes
Two 15 oz cans black beans (drained and rinsed)
1 large green pepper, seeded & minced (or more if you really like green peppers)
3 "Super Chilis," seeded & minced (small red peppers - we're growing these this year, but you could substitute any hot pepper of your choice)
1 medium onion, sliced thin or chopped
2 tsp Taco Seasoning, divided (I use this spice mix from Iowa Girl Eats)
Zest of 1/2 a lime + juice of 1 whole lime
1. If your chicken breasts aren't already halved, start by doing so. Place your chicken in the bottom of your crockpot and sprinkle 1/4 tsp Taco Seasoning on each breast (or more or less depending on your taste).
2. In a medium mixing bowl, combine the tomatoes, beans, peppers, and onion. Add remaining 1 tsp Taco Seasoning, lime zest, and lime juice. Once well mixed, pour into the crockpot over your chicken.
3. Cook on high for 4-6 hours (mine was done in a little over 4). Shred chicken with 2 forks and mix all contents of your crockpot. Serve as *tacos or over rice.
*If serving as tacos, we enjoyed two avacados mashed with lime juice and a little lime zest as a topping.
~ Ms. S
|"Super Chilis" up-close and personal|