Ingredients:

  • 2 pounds boneless, skinless chicken breasts (about 900g)
  • 1 large yellow onion, chopped (about 200g)
  • 1 red bell pepper, chopped (about 150g)
  • 1 green bell pepper, chopped (about 150g)
  • 2 cloves garlic, minced
  • 1 (15 ounce) can black beans, rinsed and drained (about 425g)
  • 1 (15 ounce) can pinto beans, rinsed and drained (about 425g)
  • 1 (15 ounce) can diced tomatoes, undrained (about 425g)
  • 1 (10 ounce) can Ro-Tel diced tomatoes and green chilies, undrained (about 283g)
  • 1 (15 ounce) can corn, drained (about 425g)
  • 4 cups chicken broth (about 950ml)
  • 1 packet taco seasoning (about 1 ounce/28g)
  • 1 teaspoon ground cumin (about 5ml)
  • ½ teaspoon chili powder (about 2.5ml)
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Chop the onion, bell peppers, and mince the garlic. Rinse and drain the beans and corn.
  2. Place the chicken breasts in the bottom of the slow cooker. Top with the onion, bell peppers, garlic, black beans, pinto beans, diced tomatoes, Ro-Tel, and corn.
  3. Pour the chicken broth over the ingredients. Sprinkle with taco seasoning, cumin, and chili powder. Season with salt and pepper.
  4. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is cooked through.
  5. Remove the chicken breasts from the slow cooker and shred with two forks. Return the shredded chicken to the slow cooker and stir to combine.
  6. Ladle into bowls and top with your favorite garnishes.