Low Carb Mexican Chicken

• 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
• 1/3 teaspoon chili flakes
• 1/2 teaspoon cumin
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 green bell peppers, chopped
• 2 lbs boneless skinless chicken thighs, fat trimmed
• 1 (15 1/2 ounce) can black beans, drained
• 1 (4 ounce) can chopped green chilies, drained
• shredded cheddar cheese (optional)
• sour cream (optional)

1. Add first eleven ingredients (tomato paste through bell peppers) to the slow cooker crock and mix well.
2. Add chicken thighs and stir well to coat chicken with seasonings; then add black beans and chilies; do not stir.
3. Cover and cook on LOW for 8 hours. Before serving, stir thoroughly. Serve with cheddar cheese and sour cream, if desired.

tomato paste, black pepper, chicken broth, garlic, chili powder, chili flakes, cumin, olive oil, onion, green bell peppers, chicken, black beans, green chilies, cheddar cheese, sour cream

Taken from www.food.com/recipe/low-carb-mexican-chicken-132331 (may not work)