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Red Pepper Chicken

Chicken breasts are treated to black beans, red peppers and juicy tomatoes in this Southwestern supper. We love it served with rice plumped up in chicken broth. —Piper Spiwak, Vienna, Virginia
  • Total Time
    Prep: 15 min. Cook: 6 hours
  • Makes
    4 servings


  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1 can (15 ounces) no-salt-added black beans, rinsed and drained
  • 1 can (14-1/2 ounces) Mexican stewed tomatoes, undrained
  • 1 jar (12 ounces) roasted sweet red peppers, drained and cut into strips
  • 1 large onion, chopped
  • Pepper to taste
  • Hot cooked rice


  • Place the chicken in a 3-qt. slow cooker. In a bowl, combine the beans, tomatoes, red peppers, onion and pepper. Pour over the chicken. Cover and cook on low until chicken is tender, about 6 hours. Serve with rice.
Nutrition Facts
1 chicken breast half: 288 calories, 3g fat (1g saturated fat), 63mg cholesterol, 657mg sodium, 28g carbohydrate (8g sugars, 7g fiber), 30g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable.

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Average Rating:
  • E-world
    Feb 2, 2019

    Waoooo really amazing dish, thanks for sharing with us <a href="">E-World Cooking</a>

  • joniotto
    Apr 9, 2011

    Delicious flavors and simple to make - my family loved it! I served it with rice pilaf and a spinach salad.

  • trixienick
    Jan 15, 2011

    No comment left

  • jmkasprak
    Jan 12, 2011

    We really liked the flavor that the roasted red peppers gave this dish. It had a lot of tasty broth, so I served it over rice in bowls.

  • margomichel
    Jun 14, 2010

    This is an easy, wonderful recipe to perk up chicken or pork chops-I keep fire roasted peppers on hand specifically for this recipe