Slow Cooker Spicy Chicken and Rice
Recipes Chicken Main Dish Meal ideas Mexican Slow Cooker
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.