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Kalyn's Kitchen

Crockpot Black Bean Stew with Roasted Red Pepper, Chicken, and Cilantro

Crockpot Black Bean Stew with Roasted Red Pepper, Chicken, and Cilantro is tasty for an easy slow cooker dinner idea. Use Slow Cooker Recipes to find more ideas for the CrockPot!

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Crockpot Black Bean Stew with Roasted Red Pepper, Chicken, and Cilantro found on KalynsKitchen.com

I now have braces on my lower teeth completing the set, so soft foods have become a hot menu item around here! This black bean stew is something soft that I made with leftover roast chicken and the rest of the jar of roasted red peppers from Caper Vinaigrette. I always feel proud of myself when I can manage to use ingredients that are leftover from another recipe, so I had a good feeling about this.

I decided to call it stew because it seemed too thick to be soup, but does anyone really know where exactly the line is drawn between soup and stew? If soup is more your style, it’s fine with me if you add an extra cup of chicken stock and call it soup. Whatever you call it, if you happen to have new braces, this will be soft and comforting. And if you prefer cooking this in a pot on the stove, there are instructions for that as well.

More ideas for Black Bean Soup or Stew

Black Bean and Rice Soup with Cilantro and Lime from Kalyn’s Kitchen
Slow Cooker Black Bean Soup with Five Peppers and Ham from Andrea’s Recipes
Crockpot Black Bean and Tomatillo Soup with Lime and Cilantro from Kalyn’s Kitchen
Mexican Black Bean Soup for Sher from Karina’s Kitchen

Crockpot Black Bean Stew with Roasted Red Pepper, Chicken, and Cilantro

Crockpot Black Bean Stew with Roasted Red Pepper, Chicken, and Cilantro is tasty for an easy slow cooker dinner idea.

Ingredients:

  • 1 onion, chopped
  • 3 cans (15 oz.) black beans, rinsed well (could also use several types of beans)
  • 2 cans (14.5 oz.) petite dice tomatoes
  • 1 jar (12 oz.) roasted red pepper, diced
  • 1 can (4 oz.) diced green chiles (I used Anaheim chiles, only mildly hot)
  • 4 cups chicken stock (I used homemade chicken stock.)
  • 3 T dried cilantro (or less, if you’re less enthusiastic about cilantro)
  • 2 T ground cumin (or less if you’re not sure how much you like cumin)
  • 1 T minced garlic
  • 2 tsp. dried Mexican Oregano (probably optional, but good in this)
  • 2 cups diced, cooked chicken (or more)
  • 1/2 cup chopped fresh cilantro (or more)
  • salt and fresh ground black pepper to taste

Directions:

  1. Chop onion, and saute in olive oil if desired, or put raw onion in crockpot.
  2. Empty black beans into a colander placed in the sink and rinse until no more foam appears. (Don’t skip this step, which removes some of the salt and makes the beans much easier to digest.)
  3. Let beans drain slightly, then add to crockpot.
  4. Drain jar of red pepper and chop into small pieces and add to crockpot, along with the diced tomatoes and juice.
  5. Add diced green chiles, chicken stock (I used homemade chicken stock.), dried cilantro, ground cumin, garlic, and  Mexican Oregano to crockpot.
  6. Cook on high 4 hours, or until flavors are well blended.
  7. Add diced chicken, turn heat to low, and cook 15 minutes, then add chopped cilantro and cook 15 minutes more.
  8. Season to taste with salt and fresh ground black pepper and serve hot.

Stovetop Cooking Instructions

  1. Chop onion and saute in a small amount of olive oil in the bottom of large soup pot.
  2. Add drained black beans, tomatoes, diced red pepper, and green chiles same as above.
  3. Increase chicken stock to 6 cups, and slightly decrease spices for stovetop cooking.
  4. Simmer stew at medium simmer about 45 minutes.
  5. Lower heat slightly and add diced chicken, cook 10 minutes.
  6. Add chopped cilantro and cook 10 more minutes.
  7. Season with salt and pepper as desired and serve hot.

Notes:

I used a 4.5 quart Crockpot slow cooker to make this, but any size from 3.5 to 4.5 quarts will work. Check after recipe for instructions for cooking on the stove.

Recipe created by Kalyn.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Crockpot Black Bean Stew with Roasted Red Pepper, Chicken, and Cilantro is a great dish for low-glycemic diet plans, and for any phase of the South Beach Diet. Black beans are too high in carbs for low-carb diets.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Crockpot Black Bean Stew with Roasted Red Pepper, Chicken, and Cilantro found on KalynsKitchen.com

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    52 Comments on “Crockpot Black Bean Stew with Roasted Red Pepper, Chicken, and Cilantro”

  1. You could use chopped fresh red bell pepper.

  2. I had the hardest time finding a jar of roasted red peppers. Is there something else to use as a substitution?

  3. You can definitely stir the ingredients, but don't stir too much after you've added the chicken.

  4. Dumb Question: Do I mix all these ingredients together once I layer thenm in the crock pot as you instruct, or let them cook unstirred?

  5. Glad you liked it, and I agree that coming home to food in the crockpot is such a treat.

  6. I made this recipe yesterday and my husband loved it…..and so did I. It smelled so good when I arrived home after work and walked in the house. I really need to use my crock-pot more often…..because it is such a treat to come home and have a meal ready to eat.

  7. Brandon, so glad you are enjoying the recipes. And thanks for catching that boo-boo, will fix it right now!

  8. I know I'm a little late to the party here, but I just put this in the crockpot for tonight, and I couldn't be more excited! I just wanted to give you a heads up that your crockpot instructions never mention putting in the diced tomatoes. It's obviously not a big deal, but I thought I would mention it, as I almost neglected to put them in before looking over the ingredient list once more. Other readers may have experienced something similar.

    Thank you for all that you do! My wife and I love the recipes on your blog! We made the mujadarra the the other day, and I honestly wondered if I had died and gone to heaven.

    Thank you!

  9. Ah, excellent point regarding cook time for shrimp. I think I will try that next time. I'll let you know how it goes.

  10. Melissa, shrimp gets tough when it's cooked for a long time, so if you used that, I would add it for the last 1/2 hour of cooking time. Taste-wise I think it would be good though.

  11. Yummy! Had this tonight. Thrilled that I have 4 servings to put in the freezer. Unfortunately I was almost out of cumin so it got about half of what it needed. Also, my husband isn't the cilantro fan that we are so I cut the fresh portion in half. While I was eating it I started wondering if shrimp would make another great addition. What do you think? I think I might try it next time.