Black Bean Chicken Baked Potatoes- Oct. SRC

Wow has a month seriously already passed since the last Secret Recipe Club reveal day?! I guess time flies when you’re having fun right? Between school, work and a trip to Italy, I somehow managed to still get my recipe made for this month’s Secret Recipe Club. I can also say that I am very happy I did because I found so many good recipes on my assigned blog this month, Angela’s Kitchen.

Angela over at Angela’s Kitchen has so many delicious recipes on her blog. Also, they are all gluten, wheat and dairy free. There is also a special selection tool for those of you with specific dietary needs! Her blog is great if you have any allergies or are trying to eat healthy. I was tempted to choose her Secret Recipe Club post for Squash & Kale Pizza to re-make, but I figured that I should find one of her original recipes instead. After trying to pick between her Roasted Fish with Potatoes, Tomatoes & Olives, the pizza or her Black Bean Salsa Chicken I decided to go for the chicken, but I have to admit I ended up making her fish a few days later, just forgot to photograph it!

This recipe is great for a busy day. I put everything into the crock pot, headed to school, then finished the dinner after I got home. I added green chiles and Sriracha to add some spice to the recipe, as well as some extra garlic and salsa. I took Angela’s advice to serve this over a baked potato. Being the cheese lover that I am, I couldn’t resist adding cheese to the potato. I also topped it off with some guacamole; remember my delicious Avocado Whipped Potatoes?

5.0 from 1 reviews
Black Bean Chicken Baked Potatoes
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 lb boneless chicken breast (chopped)
  • 1 can black beans (rinsed & drained)
  • ⅔ cup frozen corn
  • 1½ cups salsa
  • 1 onion (roughly chopped)
  • 1 green pepper (roughly chopped)
  • 1 red pepper (roughly chopped)
  • 2 or 3 tbsp fresh cilantro (chopped)
  • 3 cloves garlic (minced)
  • 2 tbsp roasted green chiles (chopped)
  • 1 tsp Sriracha
  • salt and pepper (to taste)
  • 4 russet potatoes
  • cheddar cheese (optional)
  1. Combine all ingredients, except potatoes and cheese, in a crock pot. Cook on low for 7-9 hours.
  2. When the chicken is almost ready, preheat the oven to 425F.
  3. Wrap the potatoes individually in foil and bake at 425F until soft (about 30-45 minutes).
  4. Open the potatoes, sprinkle with cheese and top with the chicken mixture to serve.

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27 Responses to Black Bean Chicken Baked Potatoes- Oct. SRC

  1. Yum! These look delicious!

  2. If I had black beans on hand I would be making this right now for breakfast. So perfect for a cold winter day!

  3. This is a new recipe for me, esp beans and chicken cooked together but it does look great.

  4. RavieNomNoms says:

    That looks soooooooo good! I love baked potatoes. They are so very comforting to me!

  5. jennifurla says:

    This looks all sorts of wonderful, nice blog.

  6. Jeanette says:

    What a nice hearty allergy-friendly meal – so glad to be introduced to Angela’s Kitchen.

  7. Absolutely great! My kind of food. Thanks for sharing.

  8. YUM! This looks fabulous. I love easy slow cooker meals, add in all of these wonderful flavors – this is sure to be a hit at my house!

  9. Curt says:

    Definitely a meal in one! And definitely my kinda meal!

  10. Miz Helen says:

    I just love the combination of Black Beans and Chicken, this is a great recipe! Thanks for sharing and it is fun cooking with you in the SRC!
    Miz Helen
    Southwest Chicken and Potato Soup

  11. Angela says:

    So glad you liked it! And your photo is wonderful! Thanks for making me look so good. LOL! I love the idea of the chillis and extra spice and will be trying that the next time I make it. Yum!

  12. Wow, this is quite a potato! I love the southwestern twist! Great pick!

  13. Trisha says:

    What a great idea to serve it on a baked potato. Looks like a lovely meal in itself!

  14. mjskit says:

    What a hearty and healthy meal! Love to see those roasted green chiles! :) Great recipe!

  15. Kristen says:

    What a great, hearty meal. I love baked potatoes with toppings.

  16. Melanie says:

    I love everything that is in the chicken topping. Oh, just thinking about how good your kitchen would smell at the end of the day makes me hungry!

  17. Looks fantastic! Great choice for SRC!

  18. Kankana says:

    The year is just flying by isn’t it! That baked potato is something I would try once am back from my trip. I would love that on a cold cozy day :)

  19. Lisa~~ says:

    I will be making these, they look amazingly delicious.

    If you haven’t already, I’d love for you to check out my group “A” SRC recipe this month: Levain Chocolate Chip Walnut Cookies.

    Cook Lisa Cook

  20. kita says:

    Dang! That’s my kind of potato! Seriously – its packed and dripping with amazingness. This would be the only way I could serve potatoes as a whole meal and not have Handsome question my sanity.

  21. amy says:

    Yum! Looks great! Fun to participate in SRC with you!

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  23. What a fun crock-pot recipe! I too love my crock-pot and I will be sure to chekc out the gluten-free stuff, I am in need of that too!

    Thanks for being a part of the SRC, Group B, I love being your host (new assignments coming soon)! My recipe was for Frozen Breakfast Burritos. Check it out if you haven’t had the chance already, I know I am a few days behind (sorry!)

  24. Desi says:

    Now THAT’s a loaded potato :) A whole meat in itself! How did you get the light blue colored background which you display your recipe on? I love that it’s on a different color backdrop with the dotted lines surrounding it… it distinguishes it from the rest of the post… how did you do that?!

  25. Desi says:

    *meal not meal

  26. Desi says:

    wow… lets try this again…. *meal not meat lol

  27. holy moly, this looks delicious! i would never thought to serve it over a baked potato, but what a wonderful idea. this would make a great meal/snack for our sunday football-watching. thanks for the idea!