Slow Cooker Spicy Chicken and Rice

What you need:

ADD NOW:

• 4 boneless, skinless chicken breasts
• 1 can (14 1/2 oz.) Rotel tomatoes
• 1 can (10 oz.) mild enchilada sauce
• 1/4 tsp. garlic powder
• 1 tsp. smoked paprika
• 1 tsp. salt
• 1 tsp. ground cumin
• 1 Tbsp. chipotle pepper in adobo sauce, chopped

ADD LATER:

• 4 cups cooked rice (white or brown)
• 1 can (15 oz.) black beans, rinsed and drained
• 3/4 cup shredded sharp cheddar cheese
• 3/4 cup shredded pepper jack cheese
• Sour cream, avocado, cilantro, for serving

Directions:

1. Add chicken to a slow cooker.
2. In a large bowl, mix together tomatoes, enchilada sauce, garlic powder, paprika, salt, cumin, and chipotle pepper.
3. Pour over chicken. Cover and cook on LOW for 3 to 4 hours or until chicken is tender.
4. Remove chicken and shred with two forks. Add back to slow cooker.
5. Stir cooked rice and beans into slow cooker.
6. Top with cheeses. Cover and heat through, about 20 to 30 minutes.
7. Serve garnished with sour cream, avocado, and cilantro, if desired.

Recipe from 5 Boys Baker

Posted on Fantastical Sharing of Recipes