Add 1 1/2 pounds boneless skinless chicken breast, 1 cup canned diced tomatoes, 1 cup frozen bell pepper strips, 1/2 cup low-sodium chicken broth, 1 cup canned black beans, drained and rinsed, 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/2 teaspoon salt, and 1 tablespoon lime juice to the slow cooker and stir gently so the seasonings, liquid, vegetables, and ingredients are evenly distributed.
Cover and cook on low for 4 hours, until the chicken is fully cooked, tender enough to shred or slice, and no longer pink in the center.
Stir once near the end of cooking to fold the sauce through the cooked mixture without breaking everything apart.
If the mixture looks thicker than you want, stir in 2 to 4 tablespoons water; if it looks too loose, leave the lid off for 5 to 10 minutes before serving.
Serve warm in bowls and refrigerate leftovers in sealed containers after cooling.

🍲What crock pot recipe should I make?