Mexican Chicken_ P1_Slow Cooker

2  tablespoons		tomato paste
1  teaspoon		black pepper
1  teaspoon		adobo seasoning
1  cup		chicken broth
2  teaspoons		minced garlic
1/2  teaspoon		chili powder
1/2  teaspoon		chili flakes
1/2  teaspoon		cumin
1  teaspoon		olive oil
1		medium onion
1-1/2  cups		green bell peppers
2  lb.		skinless boneless chicken thighs
15  ounces		black beans
4  ounces		chopped green chilis

Tip: Click on the ingredient links to learn the nutritional information for all the Mexican Chicken_ P1_Slow Cooker ingredients. The serving size for any ingredient in Mexican Chicken_ P1_Slow Cooker may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Chop onions & peppers. Remove all visible fat from chicken thighs. Add first 11 ingredients (tomato paste through bell peppers) to the slow cooker crock and mix well.

Add the chicken thighs and stir well to coat chicken with seasonings. Then add black beans and chilies; do no stir.

Cover and cook on LOW for 8 hours. Before serving, stir thoroughly. Serve with light sour cream, if desired; may also sprinkle with shredded cheddar or pepper jack.