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Description
Simple Mexican rice and chicken cooked in a slow cooker.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 cup long-grain rice
- 1 (10 ounce) can diced tomatoes and green chiles, undrained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup corn kernels, frozen or canned
- 1 packet taco seasoning
- 1 1/2 cups chicken broth
- Optional toppings: shredded cheese, sour cream, salsa, avocado
Instructions
- Place chicken breasts in the bottom of a slow cooker.
- Add rice, diced tomatoes and green chiles, black beans, corn, taco seasoning, and chicken broth.
- Stir to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until chicken is cooked through and rice is tender.
- Shred chicken with two forks.
- Serve with your favorite toppings.
Notes
- For a spicier dish, use hot taco seasoning or add a pinch of cayenne pepper.
- You can substitute brown rice, but it may require a longer cooking time.
- Adjust the amount of chicken broth to achieve your desired consistency.
- Prep Time: 10 min
- Cook Time: 4 hr
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 25 g
- Cholesterol: 60 mg