Monday, September 2, 2013

Slow Cooker Shredded Chicken w/Black Beans

These are red "Super Chilis" from our garden (referenced in recipe below).
It's been nearly 2 years since I've posted here, and though I've always intended to return today is a bit earlier than anticipated. Mostly this came out of the need to easily share a recipe with friends and family. I apologize in advance for the lack of pictures to accompany this recipe. Ms. S fail. Please understand this is because I wasn't actually intending to post yet - particularly a recipe.

Green Peppers from our garden
I was perusing Pinterest for slow cooker recipes in preparation for fall and baby 2. There were two intriguing recipes that ended up posted to my slow cooker board: Iowa Girl Eats Crock Pot Chicken Tacos (which are SO simple) and Gina's Skinny Taste Slow Cooker Chicken Black Bean Tacos (I was drawn in by the beans). The problem I ran into was not having everything for either recipe. Additionally, I harvested some peppers from the garden this morning and wanted to use them up. What you have below is adapted from both ladies' tried and true methods.

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