Southwestern Crock-Pot® Chicken and Rice

• Meat

  • 3 Chicken breasts

• Produce

  • 1 3,5oz. can green chiles
  • 1 15oz. can Black beans
  • 1 15oz. can Corn, whole kernel
  • 4 Garlic cloves
  • 1 Green bell pepper, medium
  • 1 Red onion, medium
  • 14 oz Tomatoes

• Canned Goods

  • 1 Chicken bouillon cube

• Condiments

  • 1 8oz. can Tomato sauce

• Pasta & Grains

  • 1 cup Rice, long grain

• Baking & Spices

  • 1/4 tsp Black pepper, ground
  • 3/4 tsp Chili powder
  • 1/2 tsp Paprika
  • 1/2 tsp Salt

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Dairy

  • 2 cups Colby jack cheese

• Liquids

  • 2 cups Water

Found on crunchycreamysweet.com

Description

Directions

• Pour tomato sauce on the bottom of Crock-Pot® slow cooker. Spread evenly.
• Add beans, pepper, onion, garlic, chiles, corn, rice, cumin, chili powder, paprika and chicken bouillon cube. Stir everything together. Add water and crushed tomatoes. Stir well.
• Place chicken breasts on top of the mixture. Sprinkle salt and pepper over the chicken.
• Cook on HIGH for 4:30 hours. The chicken should be cooked (internal temperature of 165 degrees F). Remove the chicken, chop on cutting board. Return to the Crock-Pot® slow cooker. Stir everything together.
• Cover and cook additional 30 minutes OR until the rice is cooked.
• Sprinkle cheese over the top. Cover and let sit for 10 minutes, until the cheese is melted.
• Garnish with chopped parsley or cilantro.
• Serve.