Healthy Slow Cooker Mexican Chicken and Vegetables

Use your crock pot for an easy and nutritious meal with bold flavors and textures with Slow Cooker Mexican Chicken and Vegetables. It can be a one-dish meal with its protein and vegetables. Spices like cumin and chili powder give it warmth, while corn adds sweetness and chicken and black beans add heartiness. Use fresh or frozen zucchini and bell peppers, and serve with lime, cilantro, and Greek yogurt if desired.

Variations and Serving Suggestions

• For spicy heat, add a can of chopped green chiles, diced jalapeno, or canned chipotle chiles. 
• For a high-fiber carbohydrate and a more balanced meal, add chopped sweet potato when you add the chicken. 
• For different vegetables, try mushrooms for texture or baby spinach or shredded kale. 
• For a plant-based (vegan) option, use tofu or extra beans instead of chicken. 
• For healthy tacos, serve with whole-grain corn tortillas or a whole-wheat flour tortilla.
• For healthy fats, add ½ cup of cashews to the slow cooker when you add the chicken. Another option is to serve with avocado slices. 
• For healthy toppings and a more filling meal, top with plain Greek yogurt, salsa, shredded lettuce, and chopped tomato. 
• For a low-carb, high-protein, serve with shredded cheese.

Makes 6 servings

Ingredients

• 1.5 lb boneless, skinless chicken breasts (whole or cubed)
• 1 15-oz can of regular or low-sodium diced tomatoes
• 1 cup of low-sodium chicken broth
• 2 bell peppers, any color, chopped
• 1 zucchini or yellow crookneck squash, sliced
• 1 cup of black beans 
• 1 cup of fresh or frozen corn kernels 
• 1 small onion, chopped
• 3 cloves of garlic, peeled and minced
• 1 teaspoon of ground cumin
• 1 ½ teaspoons of chili powder
• ½ teaspoon of smoked paprika
• ½ teaspoon of dried oregano
• Salt and pepper to taste
• Juice of 1 lime
• ½ cup of fresh cilantro, chopped

Directions

1. Add the chicken, diced tomatoes, broth, onion, garlic, cumin, chili powder, smoked paprika, oregano, and black pepper to the slow cooker. Stir gently to combine.
2. Cover and cook on low for 6-7 hours or high for 3-4 hours until the chicken is fork-tender and cooked through.
3. If using whole chicken breasts, carefully remove them and shred the chicken using two forks. Return the shredded chicken to the slow cooker and stir to mix it back into the sauce. Add the bell peppers, zucchini, corn, and black beans. Cover and cook another 30 minutes.
4. Stir in the lime juice. Serve with desired toppings. 

Nutrition information per serving (with black beans): 260 calories, 4 grams fat, 1 gram saturated fat, 75 mg cholesterol, 140 mg sodium, 25 grams carbohydrates, 7 grams sugar, 6 grams fiber, 29 grams protein

Reviewed by Natalie Stein, MS, MPH, CDCES