This simple dish is filled with healthy chicken breast, black beans, corn, tomatoes, and spices like cumin and adobe peppers. This dish is packed with flavors of the South West and with minimal prep you’ll have a protein packed healthy meal ready in a few hours.

Budget tip: Buy chicken breast in large bulk packs when the price per pound is low, then portion out and freeze for easy cooking that’s ready when you are. You can also use cheaper cuts of chicken like boneless thigh meat.

Yield: 4-6 servings


2 chicken breasts

1 can yellow corn, or 2 cups frozen

1 can of black beans

1/2 white onion.

1 can of diced or stewed tomatoes

2 cups water

2 tbsp. cumin

1 tbsp. smoked paprika

2-4 adobe chilies


Thaw chicken breast in fridge overnight, or you can put frozen chicken in the crockpot also.

Wash, peel and dice the onion. Mince the adobe peppers and add to the pot. Add in the corn and tomatoes. Drain and rinse the can of black beans and add to the crockpot.

Add in the water and all spices. Stir and cover. Make sure the chicken is below the liquid. Cook on high 5-6 hours, or on low 7-8 hours.

Shred the chicken using two forks and mix everything together well. Serve over rice, make into burritos, enchiladas, on top of a salad, or over a baked potatoes.

Let me know what you think in the comments below! If you tried this recipe, tag me on Twitter and Instagram under @noshchefjulie