Ingredients:

  • 2 lbs (900 g) boneless, skinless chicken breasts
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 bell peppers (red and green), chopped
  • 1 can (15 oz or 425 g) kidney beans, drained and rinsed
  • 1 can (15 oz or 425 g) black beans, drained and rinsed
  • 1 can (28 oz or 796 g) diced tomatoes with green chilies
  • 2 tbsp (30 ml) chili powder
  • 1 tsp (5 g) ground cumin
  • 1 tsp (5 g) smoked paprika
  • 1 tsp (5 g) oregano
  • 1/2 tsp (2.5 g) cayenne pepper (adjust to taste)
  • Salt and pepper to taste
  • 1 cup (240 ml) chicken broth
  • 1 tbsp (15 ml) olive oil (optional)

Instructions:

  1. Dice the onion, minced the garlic, and chop the bell peppers.
  2. In a skillet over medium heat, add olive oil. Sauté the onion and garlic until fragrant and softened (about 3-5 minutes).
  3. Place the chicken breasts, sautéed onion and garlic, chopped bell peppers, beans, diced tomatoes, spices, salt, pepper, and chicken broth in the slow cooker.
  4. Cover the slow cooker and set to low for 6-8 hours or high for 3-4 hours.
  5. About 30 minutes before serving, remove the chicken, shred it with two forks, and return to the pot.
  6. Taste and adjust seasoning if necessary.
  7. Ladle into bowls and garnish as desired.