Slow Cooker Mexican Chicken & Rice
This easy weeknight meal is sure to please picky eaters and hungry adults alike!
Servings 6
Ingredients
- 2 large boneless chicken breasts
- Olive oil
- 1 tbsp onion powder
- 2 tsp garlic powder
- 1 tbsp ancho chili powder
- 2 tsp cumin
- 1 tsp salt
- 3 cups chicken broth
- 1 15 oz can diced tomatoes
- 1 14 oz can black beans drained and rinsed
- 2 ¾ cups instant brown rice
- 1 ½ -2 cups shredded Colby Jack cheese
Instructions
- Place your chicken breasts in the bottom of your slow cooker. Drizzle with olive oil and cover in your spices.
- Pour in your chicken broth and tomatoes. Stir to combine broth and tomatoes.
- Cover slow cooker and cook on low for 4 hours.
- After 4 hours, remove chicken to a plate. Turn slow cooker to high, add black beans and rice.
- Allow to cook on high for 30-40 minutes. Until rice is tender.
- Shred chicken while rice cooks. Once rice is finished add chicken back to the slow cooker. Stir and top with cheese.
- Allow to cook for another 10 minutes to melt cheese.
- Serve with your choice of toppings.
Notes
Original recipe from number-2-pencil.com
I was given this recipe years ago, when I was in the middle of raising two small boys. It is simple and feeds picky children as well as hungry adults.