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Bowl of rice with chicken, black beans, avocado and ingredients artistically next to bowl.

Chicken and Black Beans in the Crock Pot

Learn how to make this easy weeknight dinner of Chicken and Black Beans in the Crock Pot; toss everything in the slow cooker and let it cook for hours!
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Course: Slow Cooker
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes
Servings: 6
Calories: 120kcal


  • 2 boneless skinless chicken breast
  • 1 can of black beans, rinsed and drained
  • 2 cups onion, bell peppers, and zucchini diced
  • 2 cups fresh tomato salsa
  • 1 cup frozen corn
  • 1 Old El Paso Diced Green Chiles
  • 1 tbsp chili powder
  • 1/4 cup minced fresh cilantro


  • In a crock pot place the chicken breast, drained black beans, vegetables, salsa, frozen corn, green chilies, and chili powder into the crock pot. Mix the wet ingredients on top and set the crock pot on low for 8 hours (or high for 4 hours).
  • Prior to serving, remove the chicken from the crock pot and shred with a fork. Add the chicken back to the crock pot and add the quarter cup minced cilantro, mix well.
  • Serve on top of rice and a wedge of avocado and shredded cheese if desired.


Serving: 1cup | Calories: 120kcal | Carbohydrates: 18g | Protein: 11g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 681mg | Potassium: 571mg | Fiber: 4g | Sugar: 6g | Vitamin A: 868IU | Vitamin C: 8mg | Calcium: 45mg | Iron: 1mg
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