Mexican Chicken - 9 Net Carbs

• 2 tablespoons tomato paste
• 1 teaspoon black pepper
• 1 teaspoon adobo seasoning
• 1 cup chicken broth
• 2 teaspoons minced garlic
• 12 teaspoon chili powder
• 13 teaspoon chili flakes
• 12 teaspoon cumin
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 green bell peppers, chopped
• 2 lbs boneless skinless chicken thighs
• 1 (15 1/2 ounce) can black beans, drained
• 1 (4 ounce) canchopped green chilies, drained
• shredded cheddar cheese (optional)
• sour cream (optional)

1. Add first 11 ingredients (tomato paste through bell peppers) to crockpot and mix well.
2. Add chicken thighs and stir well to coat chicken with seasonings; add black beans and chilies, do not stir.
3. Cover and cook on low for 8 hours Before serving, stir thoroughly.
4. 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 thighs, black beans, green chilies, cheddar cheese, sour cream

Taken from www.food.com/recipe/mexican-chicken-9-net-carbs-498681 (may not work)