Ingredients:

• 1 pound boneless, skinless chicken breasts or tenders
• 15 oz. red kidney beans, rinsed and drained
• 12 oz. jarred roasted red peppers, juices reserved
• 1 cup low­-sodium chicken broth
• 1 large red bell pepper, seeds and ribs removed, finely chopped
• 1/2 yellow onion, finely chopped
• 3 cloves garlic, minced
• 2 Tablespoons olive oil
• 1 Tablespoon chili powder
• 2 teaspoons salt
• 2 teaspoons cumin
• 1/2 teaspoon cayenne
• 1 bunch cilantro, garnish
• Sour cream, garnish

Directions:

• Heat olive oil in a large skillet over medium-­high heat and sauté onion and pepper for 6-­8 minutes, or until softened.
• Add minced garlic and cook for 1 minutes, or until fragrant.
• Transfer veggies to the bottom of slow cooker, and top with drained beans and chicken breasts. Season generously with salt and pepper, then add chili powder, cumin and cayenne.
• Optional: blend together roasted red peppers and their juices until smooth.
• Pour over chicken breasts, along with chicken broth, then cover and cook on high for 3­-4 hours.
• Uncover and shred chicken with two forks.
• Stir together and serve hot.