Spicy, simple traditional Latin flavors are the star of this healthy slow cooker recipe. You add as much ‘heat’ as you like and even potatoes to this versatile meal.
This is another one of my crock-pot recipes that you can do a lot of different things with the finished product. Most times I eat this straight up, as-is. Having said that, this is great in a tortilla, over lettuce, or with brown rice or quinoa for a nice burrito bowl. Usually I would have added some onion but I didn’t have any. Throw a small sliced onion in there. Heck you can even throw in some diced sweet potatoes prior to cooking to make this more of a complete meal.
If you like spicy food then this recipe is for you. You have two option to add the heat to this: 1-2 jalapenos WITH seeds (the name of this recipe is spicy isn’t it) OR you can add 1-2 chipotles in adobo sauce. Of course if you want to wimp out and not make this spicy at all then you can simply remove the seeds from the jalapeno OR use a couple teaspoons of the adobo sauce and leave the chipotles alone. Regardless of what you choose to do, be sure to wash your hands thoroughly after handling the peppers. Especially before touching your eyes. Yes I speak from experience.
- 4 chicken breasts, cubed
- 15 ounces black beans, drained & rinsed
- 2 bell peppers, sliced
- 1 small onion, sliced
- 1 cup salsa
- 2 jalapenos or 2 chipotles in adobo sauce
- 1 garlic clove, minced
- 1 tsp paprika
- 2 tsp cumin
- ¼ cup fresh cilantro
- Add salsa, black beans, bell pepper and onion to bottom of slow cooker.
- Stir to mix well.
- Add chicken, paprika, cumin, cilantro, jalapenos (or chipotles whichever you are using) and stir again.
- Cook HIGH 2-3 hours or LOW 4-6.
Don’t like or tired of chicken? Use beef or pork instead! Sky is the limit with this recipe.