Slow Cooker Spicy Chicken and Rice
Description
Throw all of the ingredients in the slow cooker in the morning and come home to a fantastic meal that can be on the table with just a few more minutes of your time to finish. Serve with a little cheese and a dollop of guacamole or sour cream.
Ingredients
1½ lb. boneless, skinless chicken breasts or thighs
1 onion, diced
1 green bell pepper, diced
½ t. smoked paprika
1 t. ground cumin
1 t. salt
1 t. ancho chile powder
10 oz. can diced tomatoes with green chilies
10 oz. can diced tomatoes with lime and cilantro (if unable to find, used 2 cans with the green chilies or whatever you prefer)
15 oz. can black beans, drained and rinsed
4 c. cooked rice
1 c. shredded Cheddar, Monterey Jack, Colby, or favorite cheese
1 c. guacamole or sour cream
Directions
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Wash chicken and pat dry with paper towels. Wash green pepper; dice. Peel and dice onion.
Place a slow cooker liner in the crock of the slow cooker for easy clean up.
Place chicken in the crockpot; place the diced onion and bell pepper over the chicken. Sprinkle in the seasonings and salt. Pour the canned, seasoned tomatoes over the top. Cover; cook on Low 6-8 hours.
Place cooked chicken on a platter; shred chicken with two forks; place chicken back in the crock pot. Add the black beans and cooked rice to the crockpot; stir; cook a few minutes or until the beans and rice are heated through.
Serve, topped with shredded cheese and a dollop of guacamole or sour cream.