Description
A comforting dish filled with tender chicken, wholesome grains, and vibrant vegetables, perfect for family gatherings.
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 cup brown rice (or quinoa for a gluten-free option)
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes with green chilies
- 1 cup corn (frozen or canned)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
- Avocado and lime wedges for serving
Instructions
- In the slow cooker, add the chicken breasts and season with salt, pepper, chili powder, cumin, and smoked paprika.
- Layer on the rice, beans, tomatoes, corn, onion, and garlic.
- Pour in 3 cups of water or chicken broth, stirring gently to mix.
- Cover the slow cooker and cook on low for approximately 6 hours, or until the chicken is fully cooked and shreds easily.
- Once cooked, remove the chicken, shred it, and mix it back into the bowl with the other ingredients.
- Serve hot, garnished with fresh cilantro, avocado, and lime wedges.
Notes
Feel free to swap the brown rice for cauliflower rice for a low-carb option. You can also add your favorite toppings like cheese or sour cream.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican