Mexican Shredded Chicken
  • 4 medium chicken breasts, boneless, skinless
  • 1 large poblano pepper, diced (or one green pepper & one jalapeƱo, seeds and ribs mostly removed)
  • 2-10 oz cans diced tomatoes with mild green chilies
  • 15 oz can black beans, drained and rinsed
  • 20 oz low sodium chicken stock
  • 1 bunch scallions, chopped and divided in half
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin (plus some more for sprinkling)
  • 1 tsp coriander (plus some more for sprinkling)
  • 1 tsp chili powder (plus some more for sprinkling)
  • 1 tsp cayenne pepper
  • 1 cup frozen corn
  • 1 cup frozen peas
  • ½ lime, juiced
  • ½ bunch of cilantro
  • salt & pepper to taste
  • your favorite rice, cooked
  1. Lay chicken breasts in a shallow baking dish. Sprinkle both sides with some cumin, coriander, chili powder, salt & pepper. Set aside.
  2. To the bowl of a crock pot combine black beans, diced tomatoes, ½ the chopped scallions, poblano pepper, garlic & onion powder, cumin, coriander, chili and cayenne. Stir to combine. Lay chicken breasts on top of mixture, cover and turn the crock pot on for 6 hours.
  3. Once the crock pot turns off (or just before), remove all the chicken breasts and shred (use 2 forks). Return all the shredded chicken back to the pot, add in the remaining scallions, frozen corn & peas and most of the cilantro. Stir to combine. Put the cover back on and allow to sit for about 15 minutes. Just before serving add the juice of ½ lime, stir and portion into bowls, on top of rice. Sprinkle with cilantro and serve.