Piquante Chicken and Beans with Cheese Crock Pot
Dive into the bold and comforting flavors of Piquante Chicken and Beans with Cheese made effortlessly in your crock pot! This hearty recipe combines tender, slow-cooked boneless chicken thighs with protein-packed black beans, zesty diced tomatoes with green chilies, and a medley of aromatic spices like cumin, smoked paprika, and chili powder. As it simmers for hours, the flavors meld into a rich, piquant base, topped with gooey melted cheddar cheese for a satisfying finish. It's a low-fuss meal preparation dream, with just 15 minutes of prep time before your slow cooker does all the work. Garnished with fresh cilantro and a squeeze of lime, this dish shines as a comforting standalone meal or pairs beautifully with rice, tortillas, or a crisp green salad. Perfect for busy weeknights or laid-back weekends, this one-pot wonder will quickly become a family favorite! Keywords: piquante chicken, crock pot recipes, slow-cooked chicken, beans with cheese, easy weeknight dinner.
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Recipe Information
Ingredients
- 4 pieces chicken thighs, boneless and skinless
- 15 ounces canned black beans, drained and rinsed
- 10 ounces canned diced tomatoes with green chilies
- 1 medium red bell pepper, diced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 0.5 cups chicken broth
- 1 teaspoons ground cumin
- 1 teaspoons smoked paprika
- 1.5 teaspoons chili powder
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 1 cups shredded cheddar cheese
- 0.25 cups fresh cilantro, chopped
- 4 pieces lime wedges
Instructions
Lightly grease the inside of your crock pot with nonstick cooking spray or a small amount of oil.
Place the chicken thighs at the bottom of the crock pot.
Add the black beans, diced tomatoes with green chilies (with their juices), red bell pepper, yellow onion, and minced garlic on top of the chicken.
In a small bowl, whisk together the chicken broth, cumin, smoked paprika, chili powder, salt, and black pepper. Pour this mixture evenly over the ingredients in the crock pot.
Cover the crock pot with the lid and cook on low for 6 hours or on high for 3-4 hours, until the chicken is tender and easily shredded.
Once cooked, use two forks to shred the chicken directly in the crock pot. Stir to combine all the ingredients evenly.
Sprinkle the shredded cheddar cheese over the top of the mixture, cover, and let sit for an additional 5-10 minutes until the cheese is melted.
Garnish with freshly chopped cilantro.
Serve hot with lime wedges on the side for a burst of freshness. Optional: Pair it with rice, tortillas, or a green salad.
Nutrition Facts
Calories |
1863 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.9 g | 108% | |
| Saturated Fat | 36.7 g | 184% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 621 mg | 207% | |
| Sodium | 5118 mg | 223% | |
| Total Carbohydrate | 113.9 g | 41% | |
| Dietary Fiber | 38.9 g | 139% | |
| Total Sugars | 18.7 g | ||
| Protein | 166.1 g | 332% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1181 mg | 91% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 3196 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
