Low Carb Mexican Chicken
- Reviews 3
Ready In: 8 hrs 10 mins
Serves: 6
Ingredients
- 2 tablespoons tomato paste
- 1 teaspoon black pepper
- 1 teaspoon adobo seasoning
- 1 cup chicken broth
- 2 teaspoons minced garlic
- 1⁄2 teaspoon chili powder
- 1⁄3 teaspoon chili flakes
- 1⁄2 teaspoon cumin
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 green bell peppers, chopped
- 2 lbs boneless skinless chicken thighs, fat trimmed
- 1 (15 1/2ounce) can black beans, drained
- 1 (4 ounce) can chopped green chilies, drained
- shredded cheddar cheese (optional)
- sour cream (optional)
Directions
- Add first eleven ingredients (tomato paste through bell peppers) to the slow cooker crock and mix well.
- Add chicken thighs and stir well to coat chicken with seasonings; then add black beans and chilies; do not stir.
- Cover and cook on LOW for 8 hours. Before serving, stir thoroughly. Serve with cheddar cheese and sour cream, if desired.
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