Slow Cooker Cuban Chicken Rice Bowls

• Meat

  • 1 1/2 lbs Chicken, boneless skinless

• Produce

  • 1 (15oz can Black beans
  • 2 tbsp Coriander, freeze dried
  • 4 cloves Garlic
  • 2 tbsp Jalapeno pepper
  • 1 15oz can Mango
  • 1/2 tsp Oregano, dried
  • 1 tbsp Shallot

• Condiments

  • 1 tbsp Lime juice

• Pasta & Grains

  • 2 cups Quinoa or grain

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1 tsp Chili powder

• Nuts & Seeds

  • 1 tsp Cumin

• Drinks

  • 1/4 cup Orange juice

• Dairy

  • 1 tbsp Butter

Found on slowcookergourmet.net

Ingredients

• 1½ pounds boneless skinless chicken (I used half thighs and half breasts)
• 1 teaspoon chili powder
• 1 teaspoon cumin
• ½ teaspoon dried oregano
• ¼ teaspoon black pepper
• ¼ cup orange juice
• 4 cloves garlic, minced
• 1 tablespoon butter
• 1 (15oz) can black beans, drained and rinsed (I used low sodium)
• 1 tablespoon freeze dried cilantro
• 2 cups uncooked quinoa or grain of choice
• 15oz can diced mango in light syrup, drained well
• 2 tablespoons diced jalapeño pepper (about half a pepper, ribs and seeds removed)
• 1 tablespoon diced shallot
• 1 tablespoon freeze dried cilantro
• 1 tablespoon lime juice

Directions

• Dice chicken into bite sized pieces
• Whisk together spices, orange juice and garlic and pour over chicken in a zipper bag
• Let marinate at least 30 minutes or up to overnight
• Add butter to large heavy bottomed skillet and heat over high heat until bubbly and melted (you want it to be nice and hot to brown the outside of the chicken quickly without cooking it through)
• Add chicken to skillet and cook for about 2 minutes on each side or until lightly browned
• Remove from skillet and transfer to slow cooker
• Toss beans with cilantro and add to slow cooker
• Cover and cook on high for 2.5-3.5 hours or low for 5-7
• Cook quinoa or other grain according to package directions and serve with chicken, beans and salsa
• Combine ingredients in small bowl
• Cover and refrigerate until ready to serve