Slow Cooker Mexican Shredded Chicken and Black Bean Bowls
Tender, flavorful shredded chicken breast cooked low and slow with black beans, mild salsa, and warm spices. Perfectly portioned into four easy lunch prep servings without raw onions or cilantro.
Prep
10 min
Cook
240 min
Total
250 min
Makes
4 servings
Created together. Shared with you.
Made by Mendy + Lila
Mendy created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthComfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Clearer, simpler choices
Let the recipe do the thinking
Clear steps and a complete plate mean fewer decisions when focus is in short supply—and a more substantial meal once you are done.
Notice: focus + energy later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
240 min
Total
250 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Basic kitchen utensils
Time saver
Batch Prep: This recipe makes 4 full servings. Storing them in airtight containers keeps the chicken juicy all week.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 6 steps complete
Next: Place chicken breast
- 01
Place chicken breast
Place chicken breast, drained black beans, salsa, diced green chiles, taco seasoning, and low-sodium chicken broth directly into the slow cooker pot.
Tap card to mark done - 02
Cover with the lid and set the…
Cover with the lid and set the slow cooker to LOW for 4 hours (240 minutes) or HIGH for 2 to 3 hours, until the chicken reaches an internal temperature of 165°F (74°C) and shreds easily with a fork.
Look for: the chicken reaches an internal temperature of 165°F (74°C) and shreds easily with a fork
Tap card to mark done - 03
Transfer the cooked chicken breasts to a…
Transfer the cooked chicken breasts to a plate or cutting board and use two forks to shred the meat into bite-sized pieces.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done - 04
Return the shredded chicken back into the…
Return the shredded chicken back into the slow cooker pot and stir well to combine with the black beans and flavorful cooking juices.
Tap card to mark done - 05
Divide the chicken and bean mixture evenly…
Divide the chicken and bean mixture evenly into 4 glass meal prep containers (about 1.25 cups per serving).
Ready when: everything is assembled and ready to enjoy
Tap card to mark done - 06
Allow the containers to cool uncovered for…
Allow the containers to cool uncovered for 15 minutes before closing the lids and refrigerating for up to 4 days. Reheat individual portions in the microwave for 1.5 to 2 minutes until hot before serving.
Look for: hot before serving
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