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This Healthy Crockpot Recipe Is So Easy It Feels Like Cheating

Crockpot Chicken with Veggies and Beans

A healthy and convenient crockpot recipe that combines chicken, beans, and vegetables for a hearty and flavorful meal with minimal prep.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5–2 lbs boneless, skinless chicken breasts or thighs Thighs = juicier, breasts = leaner
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 medium bell peppers (any color), chopped
  • 2 medium carrots, peeled and sliced
  • 1 medium zucchini, chopped
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (14.5 oz) fire-roasted diced tomatoes, with juices
  • 1 cup low-sodium chicken broth
  • 2 tbsp tomato paste
Spices and Seasonings
  • 2 tsp ground cumin
  • 1.5 tsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 tsp chili flakes (optional) Adjust for heat
  • 1/2 tsp ground turmeric (optional) Anti-inflammatory bonus
  • 1.25 tsp kosher salt, plus more to taste
  • 1/2 tsp black pepper
Finishing Touches
  • 2 tbsp fresh lime juice Added at the end
  • 1/4 cup chopped fresh cilantro or parsley, for garnish
  • 1 tbsp olive oil (optional) For sautéing or richness

Method
 

Preparation
  1. Add onion, garlic, bell peppers, carrots, zucchini, black beans, and tomatoes to the crockpot. Stir in tomato paste and chicken broth until the paste dissolves.
  2. Sprinkle in cumin, smoked paprika, oregano, chili flakes, turmeric, salt, and pepper. Stir to coat the veggies evenly.
Cooking
  1. Nestle the chicken breasts or thighs into the mixture, making sure they’re submerged.
  2. Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the chicken shreds easily with a fork and the veggies are tender.
Finishing
  1. Remove the chicken, shred it with two forks, then return to the crockpot. Stir in fresh lime juice and taste. Adjust salt and pepper as needed.
  2. Sprinkle with cilantro. Serve as-is, or over brown rice, quinoa, or cauliflower rice. Drizzle a little olive oil if you want extra richness.

Notes

Store in airtight containers for up to 4 days. Portion into meal-prep containers and freeze for up to 3 months. The flavors actually get better on day two.