Description
A delicious and easy crock pot recipe featuring chicken, rice, black beans, and more.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup long-grain white rice (uncooked), rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies (such as Rotel)
- 1 cup chicken broth
- 1 tablespoon taco seasoning
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and freshly ground black pepper, to taste
- 1 cup shredded cheddar cheese
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- Place the chicken breasts in an even layer on the bottom of the crock pot or slow cooker.
- In a medium bowl, combine the rinsed rice, black beans, corn, diced tomatoes with green chilies, chicken broth, taco seasoning, cumin, garlic powder, onion powder, salt, and pepper. Stir until everything is well mixed.
- Pour the rice and bean mixture evenly over the chicken in the crock pot, making sure the chicken is fully covered with liquid and toppings.
- Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is cooked through (165°F/74°C) and the rice is tender and most of the liquid has been absorbed.
- Once cooked, use two forks to shred the chicken directly in the crock pot, mixing it thoroughly into the rice, beans, and corn until everything is well combined.
- Sprinkle the shredded cheddar cheese evenly over the top. Cover and let it sit for 5-10 minutes, or until the cheese is melted and gooey.
- Give the mixture a gentle stir if desired, then serve hot, garnished with chopped fresh cilantro.
Notes
- This dish is great for meal prep and can be served on its own or with tortillas.
- Feel free to adjust the spices to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours
- Category: Main Dish
- Method: Crock Pot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup