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