Slow Cooker Tex-Mex Chicken with Black Beans and Roasted Red Peppers

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender shredded chicken infused with smoky chipotle, black beans, and roasted red peppers, perfect for easy weeknight Tex-Mex meals. This Mexican-inspired chicken recipe, ready in about 375 minutes, pairs boneless skinless chicken breasts, black beans, drained and rinsed, roasted red peppers, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 15 min Cook: 360 min Serves 6 Mexican cuisine 320 cal/serving

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Ingredients

3 large (about 2 lbs) boneless skinless chicken breasts
1 can (15 oz) black beans, drained and rinsed
1 cup roasted red peppers, chopped
2 peppers, chopped chipotle peppers in adobo sauce
1 can (14.5 oz) diced tomatoes
1/2 cup chicken broth
2 tsp ground cumin
1 tsp smoked paprika
3 cloves minced garlic
1 tsp kosher salt
1/2 tsp black pepper
2 tbsp fresh lime juice
1/4 cup chopped fresh cilantro

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Instructions

Step 1: Place 3 large boneless skinless chicken breasts in the slow cooker. Add 1 can (15 oz) drained and rinsed black beans, 1 cup chopped roasted red peppers, 2 chopped chipotle peppers in adobo sauce, 1 can (14.5 oz) diced tomatoes, and 1/2 cup chicken broth.
Step 2: Sprinkle in 2 tsp ground cumin, 1 tsp smoked paprika, 3 cloves minced garlic, 1 tsp kosher salt, and 1/2 tsp black pepper. Stir gently to combine.
Step 3: Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender and shreds easily.
Step 4: Remove the chicken breasts and shred with two forks, then return the shredded chicken to the slow cooker and stir well to combine with the sauce and beans.
Step 5: Stir in 2 tbsp fresh lime juice and 1/4 cup chopped fresh cilantro just before serving. Serve over rice, tortillas, or as a filling for tacos.