This super-easy recipe is a huge favorite in our house. It's very forgiving and easy to change based on your family's preferences. I have cooked it for much longer, added salsa and/or hot sauce for an extra kick and added an extra can of beans to stretch the servings.
1.5 – 2 lbs boneless, skinless chicken breasts
1 T onion powder
2 t chili powder
1 T garlic powder
2 t ground cumin
Salt and pepper to taste
1 14-16 oz can diced tomatoes with juice
1 14-16 oz can black beans, drained (I don't rinse)
1 cup frozen organic corn
Place all ingredients in slow cooker. Mix well, cook on low for about 5 hours making sure chicken is mostly covered in sauce. Remove chicken and shred or dice then return it to the pot. Cover and let heat through. About 30 minutes.
Serve over rice (or quinoa for an added protein kick!). Optional toppings: shredded cheese, green onions, avocado, sour cream, tomatoes, lettuce, crushed tortilla chips.
Note: For a saucier dish add 1/2 can of water with the tomatoes.
Recipe courtesy of
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