Slow Cooker Caribbean-Style Chicken with Black Beans

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

Tender chicken thighs slow-cooked in a savory Caribbean sauce with black beans, peppers, and traditional spices for a comforting meal. This caribbean-inspired latin american ready in about 380 minutes pairs boneless skinless chicken thighs, black beans, drained and rinsed, red bell pepper, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs boneless skinless chicken thighs
• 1 can (15 oz) black beans, drained and rinsed
• 1 medium red bell pepper, diced
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 cup chicken broth
• 1 tsp ground allspice
• 1 tsp ground cumin
• 1 tsp dried thyme
• 1 scotch bonnet pepper, whole (optional)
• 2 tbsp olive oil
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh lime juice
• 1/4 cup fresh cilantro, chopped

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 2 lbs boneless skinless chicken thighs with 1 1/2 tsp salt and 1/2 tsp black pepper, then sear for 3-4 minutes per side until golden brown. Transfer to slow cooker.
2. Step 2: In the same skillet, add 1 medium diced yellow onion, 1 medium diced red bell pepper, and 4 minced garlic cloves. Sauté for 4-5 minutes until softened and fragrant.
3. Step 3: Stir in 2 tbsp tomato paste, 1 tsp ground allspice, 1 tsp ground cumin, and 1 tsp dried thyme; cook for 1 minute to toast spices.
4. Step 4: Transfer the vegetable and spice mixture to the slow cooker with chicken. Add 1 can (15 oz) drained black beans, 1 cup chicken broth, and 1 whole scotch bonnet pepper (optional for heat).
5. Step 5: Cover and cook on low for 6-7 hours or high for 3-4 hours until chicken is tender and flavors meld.
6. Step 6: Remove the scotch bonnet pepper before serving. Stir in 1 tbsp fresh lime juice and 1/4 cup chopped fresh cilantro. Serve over rice or with warm flatbreads.