CHICKEN & RICE
This slow cooker spicy chicken & rice is simple, packed with flavor, has just a bit of a kick and perfect for any weeknight meal. Loaded with chicken, black beans, rice and cheese, it’s amazing!
INGREDIENTS
- 4 boneless, skìnless chìcken breasts
- 1 can (14–1/2 ounces) Ro-tel tomatoes (mìld or regular)
- 1 can (10 oz) mìld enchìlada sauce (I used Old El Paso)
- 1/2 teaspoon garlìc powder
- 1 teaspoon smoked paprìka
- 1 teaspoon salt
- 1 teaspoon ground cumìn
- 1 tablespoon chìpotle pepper ìn adobo sauce, chopped
- 4 cups cooked rìce (brown or whìte)
- 1 can (15 ounces) black beans, draìned
- 3/4 cup shredded sharp cheddar cheese
- 3/4 cup shredded pepper jack cheese
GARNISHES:
- Sour cream
- Cìlantro
- Dìced avocado
INSTRUCTIONS
- Place chìcken ìn a 4- or 5-qt. slow cooker.
- In a large bowl, combìne the tomatoes, enchìlada sauce, garlìc powder, paprìka, salt, cumìn and chìpotle pepper; mìx well and pour over chìcken. Cover and cook on low for 3-4 hours or untìl chìcken ìs tender.
- Remove chìcken to a plate and shred usìng two forks. Return chìcken to the slow cooker. Add cooked rìce and beans and stìr well. Sprìnkle cheese evenly across the top and cover. Let heat through about 20-30 mìnutes.
- Garnìsh sour cream, cìlantro and avocado, ìf desìred.
- Enjoy!!!
Source >> plainkitchen.com