27+ Healthy Crockpot Chicken and Black Bean Recipes to Try This Week

If you’re looking for easy, flavorful, and healthy meal ideas, look no further than crockpot chicken and black bean recipes.

These versatile dishes are packed with protein, fiber, and rich flavors that will satisfy your taste buds and keep you feeling full.

Whether you’re short on time or want to prepare meals in advance, crockpot recipes are the perfect solution.

With the slow cooker doing most of the work, you can enjoy delicious meals with minimal effort.

In this blog, we’ll share 27+ crockpot chicken and black bean recipes that you can try today.

From tacos and stews to casseroles and salads, these recipes offer something for every taste preference.

So, grab your crockpot and get ready to create flavorful, nourishing meals that your whole family will love.

27+ Healthy Crockpot Chicken and Black Bean Recipes to Try This Week

Crockpot chicken and black bean recipes are a game-changer for busy weeknights and meal prepping.

With just a few simple ingredients, you can make hearty, delicious meals that are both nutritious and satisfying.

These recipes are incredibly adaptable, so feel free to swap in your favorite vegetables, spices, or toppings to suit your preferences.

Whether you enjoy comfort food or crave something fresh and light, there’s a crockpot chicken and black bean recipe for everyone.

So, fire up your slow cooker and start enjoying these easy-to-make, flavorful meals today!

Slow-Cooked Chicken and Black Bean Chili

This hearty and flavorful chili combines tender chicken with black beans, tomatoes, and a mix of spices for a comforting meal. Perfect for chilly evenings, the crockpot allows all the ingredients to meld together, making it an easy, one-pot dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 cans black beans, drained and rinsed
• 1 can diced tomatoes with green chilies
• 1 onion, diced
• 1 bell pepper, diced
• 1 cup chicken broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Optional toppings: shredded cheese, sour cream, cilantro, jalapeños

Directions:

1. Place the chicken breasts in the bottom of the crockpot.
2. Add the black beans, diced tomatoes, onion, bell pepper, and chicken broth on top.
3. Sprinkle the chili powder, cumin, paprika, garlic powder, salt, and pepper evenly over the ingredients.
4. Cover and cook on low for 6-8 hours, or until the chicken is cooked through and shreds easily.
5. Before serving, shred the chicken using two forks and stir everything together.
6. Serve with optional toppings.

This chili is not only easy to prepare but also offers a rich, satisfying flavor profile. The slow-cooking process allows the spices and ingredients to infuse the chicken and beans, resulting in a meal that feels both comforting and wholesome. Whether you enjoy it as a filling dinner or as a hearty snack, it provides a delicious, nutritious option for busy days.

Crockpot Chicken Black Bean Tacos

These tacos are an easy, flavorful weeknight dinner, with the chicken and black beans cooked together in the slow cooker for a filling meal. The crockpot ensures the chicken is moist, while the black beans add extra texture and protein.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 can black beans, drained and rinsed
• 1 cup salsa
• 1 tablespoon cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 8 small flour or corn tortillas
• Optional toppings: avocado, cilantro, lime wedges, shredded lettuce, cheese

Directions:

1. Place the chicken breasts in the crockpot and top with black beans and salsa.
2. Sprinkle the cumin, garlic powder, chili powder, salt, and pepper over the top.
3. Cover and cook on low for 6 hours or until the chicken is tender.
4. Shred the chicken with two forks and stir it into the beans and salsa.
5. Warm the tortillas in a pan or microwave, then spoon the chicken and bean mixture into each.
6. Add desired toppings and serve immediately.

These tacos are perfect for a quick meal that doesn’t compromise on taste. The slow cooker does the heavy lifting, infusing the chicken with salsa and spices. You can personalize the tacos with your favorite toppings, making them a fun and versatile option for the whole family.

Creamy Chicken and Black Bean Soup

This creamy, comforting soup is a wonderful blend of chicken, black beans, and a rich, creamy base. The slow cooker allows the ingredients to simmer together and develop depth of flavor, making this soup an easy meal that feels luxurious.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 cans black beans, drained and rinsed
• 1 can corn kernels, drained
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon chili powder
• 1/2 cup heavy cream
• Salt and pepper to taste
• Optional toppings: shredded cheese, sour cream, cilantro, tortilla chips

Directions:

1. Place the chicken breasts, black beans, corn, onion, and garlic in the crockpot.
2. Pour the chicken broth over the ingredients and sprinkle with cumin, paprika, chili powder, salt, and pepper.
3. Cover and cook on low for 6-8 hours, or until the chicken is tender.
4. Shred the chicken and stir in the heavy cream to create a creamy texture.
5. Taste and adjust seasoning as needed.
6. Serve with optional toppings like cheese, sour cream, cilantro, or tortilla chips.

This creamy soup is an indulgent yet easy-to-make dish that works well for any occasion. The black beans and chicken provide great texture, while the creaminess makes each bite feel like a treat. With the addition of toppings, this soup can be customized to suit your personal preferences and elevate the meal further.

Crockpot Chicken and Black Bean Enchiladas

These crockpot chicken and black bean enchiladas are a time-saving, flavorful twist on a traditional favorite. The chicken, beans, and spices cook together in the crockpot, absorbing all the rich flavors before being wrapped in tortillas and baked to perfection.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 can black beans, drained and rinsed
• 1 can enchilada sauce
• 1 packet taco seasoning
• 1 onion, diced
• 1 can diced green chilies
• 8 flour tortillas
• 2 cups shredded cheese (cheddar or Mexican blend)
• Optional toppings: sour cream, cilantro, diced tomatoes, jalapeños

Directions:

1. Place the chicken breasts in the crockpot and add the black beans, enchilada sauce, taco seasoning, diced onion, and green chilies.
2. Stir to combine, ensuring the chicken is covered by the sauce and seasoning.
3. Cover and cook on low for 6-7 hours, or until the chicken is cooked through and shreds easily.
4. Once the chicken is cooked, shred it with two forks and stir to mix the beans and sauce together.
5. Preheat your oven to 375°F (190°C). Take each tortilla and fill it with the chicken and black bean mixture, rolling it up and placing it seam-side down in a baking dish.
6. Once all the tortillas are filled, pour any remaining sauce from the crockpot over the top and sprinkle with shredded cheese.
7. Bake the enchiladas in the oven for 15-20 minutes, or until the cheese is melted and bubbly.
8. Serve with optional toppings like sour cream, cilantro, and diced tomatoes.

These enchiladas combine the convenience of the crockpot with the delicious flavors of a traditional Mexican dish. The slow-cooking method ensures the chicken is moist and packed with flavor, while the final bake in the oven melts the cheese, creating a gooey, satisfying meal. The enchiladas are versatile enough to serve with a variety of toppings, allowing you to customize them to suit your taste.

Crockpot Chicken, Black Bean, and Sweet Potato Stew

This hearty stew is a one-pot wonder, combining the natural sweetness of sweet potatoes with the richness of chicken and black beans. The slow cooker allows the flavors to develop over time, making it a wholesome, satisfying dish.

Ingredients:

• 4 boneless, skinless chicken breasts, cubed
• 2 cans black beans, drained and rinsed
• 2 large sweet potatoes, peeled and cubed
• 1 onion, diced
• 3 cloves garlic, minced
• 1 can diced tomatoes
• 2 cups chicken broth
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 1 cup corn kernels (frozen or canned)
• Optional toppings: fresh cilantro, lime wedges, avocado

Directions:

1. Place the cubed chicken breasts, black beans, sweet potatoes, onion, garlic, diced tomatoes, and chicken broth in the crockpot.
2. Add cumin, chili powder, salt, and pepper, stirring to combine.
3. Cover and cook on low for 6-7 hours, or until the chicken is cooked through and the sweet potatoes are tender.
4. About 15 minutes before serving, add the corn kernels to the stew and stir.
5. Taste and adjust the seasoning as needed.
6. Serve the stew with fresh cilantro, lime wedges, and avocado for a burst of freshness.

This stew is the perfect balance of sweet and savory, with the sweetness of the potatoes complementing the hearty black beans and tender chicken. The slow-cooked broth brings everything together in a rich, flavorful way. Topping it with cilantro, lime, and avocado adds a refreshing twist to each bowl. It’s a filling, nutritious dish perfect for cooler months.

Spicy Crockpot Chicken and Black Bean Burrito Bowls

These spicy burrito bowls are a flavorful, customizable meal that combines the richness of slow-cooked chicken and black beans with your favorite burrito toppings. The crockpot makes this recipe simple to prepare, and the spice level can easily be adjusted to suit your preferences.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 can black beans, drained and rinsed
• 1 cup salsa
• 1 packet taco seasoning
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon cayenne pepper (adjust for heat preference)
• 1 cup corn kernels
• 1 cup cooked rice (white or brown)
• Optional toppings: shredded lettuce, diced tomatoes, shredded cheese, sour cream, guacamole

Directions:

1. Place the chicken breasts, black beans, salsa, taco seasoning, cumin, paprika, and cayenne pepper into the crockpot.
2. Stir to coat the chicken in the spices and salsa, and then cover.
3. Cook on low for 6-7 hours, or until the chicken is fully cooked and shreds easily.
4. Shred the chicken with two forks and stir to combine it with the beans and sauce.
5. Prepare rice separately and set aside.
6. Serve the chicken and black bean mixture over a bed of rice and top with corn and your choice of toppings.

These burrito bowls are a quick and delicious dinner option that can be customized for everyone’s tastes. The slow cooker enhances the flavors of the chicken and black beans, while the rice and toppings make each bowl feel complete. Whether you enjoy them mild or with extra heat, these bowls are both versatile and filling.

Crockpot Chicken and Black Bean Fajitas

These fajitas are a flavorful and easy-to-make meal, with tender chicken, black beans, and peppers cooked together in the crockpot. The ingredients simmer in their own juices, infusing each bite with deep flavor, making them perfect for wrapping in tortillas or serving over rice.

Ingredients:

• 4 boneless, skinless chicken breasts, sliced into strips
• 1 can black beans, drained and rinsed
• 1 bell pepper, sliced
• 1 red onion, sliced
• 1 can diced tomatoes
• 1 tablespoon fajita seasoning
• 1 teaspoon cumin
• Salt and pepper to taste
• Tortillas for serving
• Optional toppings: salsa, guacamole, sour cream, lime wedges

Directions:

1. Place the sliced chicken, black beans, bell pepper, onion, and diced tomatoes in the crockpot.
2. Sprinkle the fajita seasoning, cumin, salt, and pepper over the mixture, and stir to combine.
3. Cover and cook on low for 6-7 hours, or until the chicken is tender and the vegetables are softened.
4. Serve the fajita mixture in tortillas with your choice of toppings.

These fajitas are full of vibrant flavors and textures, making them a fun and satisfying meal for any night of the week. The slow cooking ensures the chicken is perfectly tender, and the black beans add extra protein and heartiness. Topped with fresh ingredients like guacamole and lime, these fajitas are both colorful and delicious.

Crockpot Chicken and Black Bean Casserole

This casserole is a cheesy, comforting dish that combines tender chicken, black beans, and a creamy sauce, baked together in a crockpot for a delicious and easy meal. The layers of flavor make this casserole a perfect family dinner.

Ingredients:

• 4 boneless, skinless chicken breasts, cubed
• 1 can black beans, drained and rinsed
• 1 can corn kernels, drained
• 1 packet ranch seasoning mix
• 1 cup sour cream
• 2 cups shredded cheese (cheddar or Mexican blend)
• 1 can cream of chicken soup
• 1 teaspoon garlic powder
• Salt and pepper to taste

Directions:

1. In the crockpot, combine the cubed chicken, black beans, corn, ranch seasoning mix, sour cream, and cream of chicken soup.
2. Stir to combine, then cover and cook on low for 6-7 hours, or until the chicken is fully cooked.
3. About 15 minutes before serving, sprinkle the shredded cheese over the casserole and let it melt.
4. Taste and adjust seasoning as needed before serving.

This casserole is creamy, cheesy, and full of flavor, with the black beans and chicken adding substance and protein to the dish. The slow-cooking process allows the flavors to meld together beautifully. It’s an easy, comforting meal that requires minimal prep time but delivers maximum satisfaction.

Crockpot Chicken, Black Bean, and Quinoa Salad

This healthy, protein-packed salad is a great option for meal prep or a light dinner. With the slow cooker doing all the work, you can enjoy a refreshing salad with a combination of tender chicken, black beans, and quinoa.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 can black beans, drained and rinsed
• 1 cup quinoa, rinsed
• 1 can corn kernels, drained
• 1 teaspoon cumin
• 1 tablespoon lime juice
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional toppings: diced avocado, cilantro, lime wedges

Directions:

1. Place the chicken breasts, black beans, quinoa, corn, cumin, and a pinch of salt and pepper in the crockpot.
2. Add 2 cups of water and cover the crockpot.
3. Cook on low for 4-6 hours, or until the chicken is tender and the quinoa is cooked.
4. Shred the chicken with two forks and stir everything together.
5. Add lime juice and olive oil, and stir again to combine.
6. Serve the salad with avocado, cilantro, and lime wedges for extra flavor.

This salad is light, filling, and packed with nutrients. The combination of quinoa, black beans, and chicken makes it a complete meal, while the lime and cilantro offer refreshing flavors. Perfect for a healthy, satisfying dish with minimal effort.

Crockpot Chicken, Black Bean, and Avocado Wraps

These wraps are a fresh, easy-to-prepare meal that combines the savory flavors of slow-cooked chicken and black beans with creamy avocado. The crockpot ensures the chicken is incredibly tender, while the addition of avocado gives each bite a rich, smooth texture.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 can black beans, drained and rinsed
• 1 cup chicken broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 tablespoon lime juice
• 8 large flour tortillas
• 2 ripe avocados, sliced
• Optional toppings: shredded lettuce, salsa, cheese, sour cream

Directions:

1. Place the chicken breasts in the crockpot and add the black beans, chicken broth, chili powder, cumin, garlic powder, onion powder, and lime juice.
2. Stir to combine the spices and coat the chicken and beans in the mixture.
3. Cover and cook on low for 6-7 hours, or until the chicken is fully cooked and tender.
4. Shred the chicken with two forks and stir it into the black beans.
5. Warm the tortillas and spoon the chicken and bean mixture into each.
6. Top each wrap with slices of avocado and any optional toppings you prefer.
7. Roll up the tortillas and serve immediately.

These wraps offer a perfect balance of flavors and textures, with the soft, tender chicken and beans complemented by the cool, creamy avocado. The slow-cooked chicken ensures a flavorful base, while the avocado adds a refreshing contrast. They make for a quick and satisfying lunch or dinner, perfect for a crowd or meal prepping for the week.

Crockpot Chicken and Black Bean Jambalaya

This jambalaya brings the flavors of the South into your kitchen with minimal effort. The chicken and black beans cook together with rice and a medley of seasonings, resulting in a flavorful and hearty dish that’s perfect for any occasion.

Ingredients:

• 4 boneless, skinless chicken breasts, cubed
• 1 can black beans, drained and rinsed
• 1 1/2 cups long-grain white rice
• 1 can diced tomatoes with green chilies
• 1 onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 1/2 cups chicken broth
• 1 teaspoon paprika
• 1 teaspoon thyme
• 1/2 teaspoon cayenne pepper
• Salt and pepper to taste
• Optional garnish: chopped green onions, parsley

Directions:

1. Place the cubed chicken, black beans, rice, diced tomatoes, onion, bell pepper, garlic, and chicken broth into the crockpot.
2. Sprinkle the paprika, thyme, cayenne pepper, salt, and pepper over the ingredients and stir to combine.
3. Cover and cook on low for 6-7 hours, or until the rice is fully cooked and the chicken is tender.
4. Taste and adjust the seasoning as needed, and garnish with chopped green onions or parsley before serving.

This jambalaya is a perfect mix of savory and spicy, with the tender chicken and black beans adding heartiness to the dish. The slow-cooked rice absorbs all the flavors, making each bite comforting and satisfying. With its well-rounded flavor profile, this dish works great as a family dinner or for serving guests on a special occasion.

Crockpot Chicken, Black Bean, and Spinach Casserole

This healthy, creamy casserole combines chicken, black beans, and spinach in a rich, savory sauce that cooks to perfection in the crockpot. The dish is comforting yet light, and the spinach adds a healthy dose of vegetables without compromising on flavor.

Ingredients:

• 4 boneless, skinless chicken breasts, cubed
• 1 can black beans, drained and rinsed
• 2 cups fresh spinach, chopped
• 1 can cream of chicken soup
• 1/2 cup sour cream
• 1 cup shredded cheese (cheddar or mozzarella)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• Salt and pepper to taste

Directions:

1. In the crockpot, combine the cubed chicken, black beans, spinach, cream of chicken soup, sour cream, garlic powder, onion powder, paprika, salt, and pepper.
2. Stir everything to combine, ensuring the chicken is well-coated in the sauce.
3. Cover and cook on low for 6-7 hours, or until the chicken is fully cooked and tender.
4. About 15 minutes before serving, sprinkle the shredded cheese over the casserole and let it melt.
5. Taste and adjust the seasoning as needed before serving.

This casserole is an excellent way to incorporate more greens into your diet while still enjoying a comforting, cheesy dish. The chicken remains tender and flavorful, while the spinach adds a fresh, slightly earthy flavor. The slow cooking allows the flavors to meld together, creating a dish that’s satisfying and perfect for a family dinner.

Crockpot Chicken and Black Bean Sliders

These sliders are a fun and unique twist on a classic, using tender, slow-cooked chicken and black beans as the filling. The chicken is infused with spices and combines with black beans to create a hearty, flavorful slider that’s perfect for game day or any casual meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 can black beans, drained and rinsed
• 1 cup barbecue sauce
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 12 slider buns
• Optional toppings: pickles, coleslaw, cheese

Directions:

1. Place the chicken breasts in the crockpot and add the black beans, barbecue sauce, cumin, paprika, and cayenne pepper (if using).
2. Stir to coat the chicken and beans in the sauce and spices.
3. Cover and cook on low for 6-7 hours, or until the chicken is fully cooked and tender.
4. Shred the chicken with two forks and mix it with the black beans and barbecue sauce.
5. Serve the chicken mixture on slider buns, topped with pickles, coleslaw, or cheese.

These sliders offer a flavorful and filling meal that’s perfect for parties or family gatherings. The slow-cooked chicken and black beans are infused with smoky barbecue sauce, making each bite a satisfying combination of savory and sweet. Whether served with toppings or enjoyed on their own, these sliders are sure to be a hit.

Crockpot Chicken, Black Bean, and Zucchini Stir Fry

This stir-fry is a healthy, low-carb option that combines chicken, black beans, and zucchini in a flavorful, savory sauce. The crockpot helps infuse the ingredients with rich flavor, while keeping the zucchini tender and fresh.

Ingredients:

• 4 boneless, skinless chicken breasts, sliced into strips
• 1 can black beans, drained and rinsed
• 2 medium zucchinis, sliced into half-moons
• 1 onion, sliced
• 2 cloves garlic, minced
• 1/4 cup soy sauce
• 1 tablespoon honey
• 1 teaspoon ginger, grated
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• Optional garnish: sesame seeds, green onions

Directions:

1. Place the sliced chicken, black beans, zucchini, onion, and garlic in the crockpot.
2. In a separate bowl, whisk together the soy sauce, honey, ginger, rice vinegar, and sesame oil.
3. Pour the sauce over the chicken and vegetables in the crockpot.
4. Cover and cook on low for 5-6 hours, or until the chicken is cooked through and the zucchini is tender.
5. Taste and adjust the seasoning as needed.
6. Serve with a sprinkle of sesame seeds and chopped green onions for garnish.

This stir-fry is a light, flavorful dish that combines the protein-packed chicken and black beans with the freshness of zucchini. The savory sauce adds depth to the meal, making it a delicious and nutritious option. It’s a great choice for anyone looking for a quick and healthy meal that’s easy to prepare.

Crockpot Chicken, Black Bean, and Mango Salsa Salad

This salad is a fresh, vibrant dish that combines the sweetness of mango with the heartiness of chicken and black beans. The crockpot ensures the chicken is tender and juicy, while the mango salsa adds a refreshing, tropical twist to the dish.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 can black beans, drained and rinsed
• 1 large mango, diced
• 1 red bell pepper, diced
• 1/2 red onion, diced
• 1 tablespoon lime juice
• 1/4 cup cilantro, chopped
• Salt and pepper to taste
• Optional toppings: shredded lettuce, avocado slices, tortilla strips

Directions:

1. Place the chicken breasts and black beans in the crockpot.
2. Add salt, pepper, and a bit of lime juice, then cover and cook on low for 6-7 hours.
3. Once the chicken is cooked and tender, shred it with two forks.
4. Prepare the mango salsa by mixing the diced mango, red bell pepper, red onion, cilantro, and remaining lime juice in a bowl.
5. Serve the shredded chicken and black beans on a bed of shredded lettuce, and top with the mango salsa and optional toppings.

This salad is a perfect combination of savory and sweet, with the tender chicken and black beans balancing out the refreshing, tangy mango salsa. It’s a great dish for a light lunch or dinner, and the tropical flavors add a fun twist to your usual salad routine. The toppings allow you to add extra texture and flavor, making this a customizable meal everyone will love.

Crockpot Chicken and Black Bean Chili

This crockpot chili combines tender chicken, hearty black beans, and a variety of spices for a comforting, flavorful meal. Perfect for chilly days, it’s a warm and filling dish that’s easy to make and full of rich, savory flavors.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 cans black beans, drained and rinsed
• 1 can diced tomatoes
• 1 medium onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon cayenne pepper (optional for heat)
• 2 cups chicken broth
• Salt and pepper to taste
• Optional toppings: shredded cheese, sour cream, cilantro

Directions:

1. Place the chicken breasts, black beans, diced tomatoes, onion, bell pepper, garlic, chili powder, cumin, paprika, cayenne pepper, and chicken broth in the crockpot.
2. Stir to combine and cover.
3. Cook on low for 6-7 hours, or until the chicken is fully cooked and can be shredded easily.
4. Once cooked, shred the chicken with two forks and stir it back into the chili.
5. Taste and adjust seasoning with salt and pepper as needed.
6. Serve with optional toppings like shredded cheese, sour cream, and cilantro.

This chili is a perfect balance of heat and savory goodness, with the black beans providing extra fiber and protein. The slow cooking method allows the spices to infuse the chicken and beans, creating a rich, flavorful base. It’s a fantastic meal to make ahead of time and can be enjoyed on its own or paired with cornbread for an extra touch of comfort.

Crockpot Chicken, Black Bean, and Corn Tacos

These tacos are quick to prepare yet bursting with flavors. The slow-cooked chicken and black beans create a rich, savory base that pairs perfectly with fresh toppings like avocado, salsa, and lime for a vibrant and satisfying meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 can black beans, drained and rinsed
• 1 can corn kernels, drained
• 1 packet taco seasoning
• 1/2 cup chicken broth
• 1 tablespoon lime juice
• 8 small corn tortillas
• Optional toppings: diced avocado, salsa, shredded lettuce, cheese, cilantro

Directions:

1. Place the chicken breasts, black beans, corn, taco seasoning, and chicken broth in the crockpot.
2. Stir to combine and cover.
3. Cook on low for 6-7 hours, or until the chicken is cooked through and easily shreds.
4. Shred the chicken with two forks and stir it into the black beans and corn.
5. Warm the tortillas and serve the chicken and bean mixture in each, topped with your favorite toppings like avocado, salsa, or cheese.

These tacos offer a perfect combination of simplicity and flavor. The slow-cooked chicken is tender and flavorful, while the black beans and corn add hearty texture and sweetness. They’re customizable, allowing you to top them with your favorite taco fixings for a meal everyone can enjoy.

Crockpot Chicken and Black Bean Burrito Skillet

This one-pan burrito skillet is a flavorful, hearty dish that combines chicken, black beans, and rice, all cooked together in the crockpot. After slow cooking, it’s topped with cheese and served as a complete meal, full of Mexican-inspired flavors.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 can black beans, drained and rinsed
• 1 cup rice (uncooked)
• 1 can diced tomatoes with green chilies
• 2 cups chicken broth
• 1 packet taco seasoning
• 1 teaspoon cumin
• 1 cup shredded cheese (cheddar or Mexican blend)
• Optional toppings: sour cream, chopped cilantro, jalapeños

Directions:

1. Place the chicken breasts, black beans, rice, diced tomatoes, chicken broth, taco seasoning, and cumin into the crockpot.
2. Stir to combine and cover.
3. Cook on low for 6-7 hours, or until the rice is cooked and the chicken is tender and shreddable.
4. Shred the chicken with two forks and stir it into the mixture.
5. Sprinkle the shredded cheese over the top, then cover and cook on low for an additional 10-15 minutes until the cheese is melted.
6. Serve with optional toppings like sour cream, cilantro, or jalapeños.

This burrito skillet is a comforting and filling dish that brings together the best elements of a burrito in one easy-to-make meal. The rice absorbs all the spices and flavors of the chicken and black beans, creating a rich, satisfying dish. With the melted cheese on top, it’s a dish that’s perfect for any Mexican-inspired dinner.

Crockpot Chicken, Black Bean, and Pineapple Salsa Salad

This refreshing salad combines the savory taste of chicken and black beans with the sweet and tangy flavor of pineapple salsa. It’s a perfect dish for a lighter dinner, full of vibrant colors and tropical flavors, making it great for warm-weather meals or meal prep.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 can black beans, drained and rinsed
• 1 cup pineapple chunks, fresh or canned
• 1 red bell pepper, diced
• 1/2 red onion, diced
• 1/4 cup chopped cilantro
• 1 tablespoon lime juice
• Salt and pepper to taste
• Optional toppings: avocado, shredded lettuce

Directions:

1. Place the chicken breasts and black beans in the crockpot.
2. Add salt, pepper, and lime juice, then cover and cook on low for 6-7 hours, or until the chicken is tender and can be easily shredded.
3. Shred the chicken with two forks and stir it into the black beans.
4. In a separate bowl, combine the pineapple chunks, bell pepper, red onion, and cilantro to create the pineapple salsa.
5. Serve the chicken and black bean mixture on a bed of shredded lettuce or as a salad, topped with the pineapple salsa and optional avocado slices.

This salad is a great way to enjoy a light yet satisfying meal, with the sweetness of the pineapple salsa balancing the savory chicken and black beans. The fresh, vibrant ingredients create a burst of flavor, and the added crunch of lettuce or optional avocado gives it a refreshing and nutritious finish.

Crockpot Chicken and Black Bean Stuffed Peppers

These stuffed peppers are a healthy, flavorful dish that combines the tender chicken and black beans with a variety of spices, all stuffed into bell peppers and slow-cooked to perfection. It’s a low-carb, filling meal that’s packed with flavor and perfect for a hearty dinner.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 4 boneless, skinless chicken breasts, cooked and shredded
• 1 can black beans, drained and rinsed
• 1 cup cooked quinoa or rice
• 1 can diced tomatoes
• 1 packet taco seasoning
• 1/2 cup shredded cheese (cheddar or Mexican blend)
• Salt and pepper to taste

Directions:

1. In a bowl, combine the shredded chicken, black beans, cooked quinoa or rice, diced tomatoes, taco seasoning, and salt and pepper.
2. Stuff each bell pepper with the mixture, pressing it down gently.
3. Place the stuffed peppers in the crockpot and cover.
4. Cook on low for 4-5 hours, or until the peppers are tender.
5. About 10 minutes before serving, sprinkle the shredded cheese on top of each stuffed pepper and cover to let the cheese melt.
6. Serve with a side salad or additional toppings like sour cream or salsa.

These stuffed peppers are a fantastic way to enjoy a healthy and hearty meal, combining the richness of chicken and black beans with the sweetness of bell peppers. The taco seasoning gives the filling a zesty kick, while the melted cheese adds a creamy touch. It’s a delicious and nutritious meal that’s perfect for meal prep or a cozy dinner.

Crockpot Chicken, Black Bean, and Butternut Squash Stew

This stew is a warming, nutrient-packed dish that combines chicken, black beans, and the natural sweetness of butternut squash. Slow-cooked to perfection, the squash softens and infuses the broth, making for a comforting and hearty stew that’s ideal for cooler months.

Ingredients:

• 4 boneless, skinless chicken breasts, cubed
• 1 can black beans, drained and rinsed
• 3 cups butternut squash, peeled and cubed
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can diced tomatoes
• 2 cups chicken broth
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground ginger
• Salt and pepper to taste
• Optional garnish: fresh parsley or thyme

Directions:

1. Place the chicken, black beans, butternut squash, onion, garlic, diced tomatoes, chicken broth, cinnamon, nutmeg, and ginger in the crockpot.
2. Stir to combine and cover.
3. Cook on low for 6-7 hours, or until the chicken is cooked through and the butternut squash is tender.
4. Taste and adjust seasoning as needed.
5. Serve with a sprinkle of fresh parsley or thyme for added freshness.

This stew is a delicious combination of savory and slightly sweet flavors. The butternut squash adds a creamy texture to the broth, while the chicken and black beans provide protein and substance. It’s an ideal dish for a cozy winter evening, offering comfort and warmth in every bite.

Note: More recipes are coming soon!