A simple supper that is effortless to toss together in the morning and takes just minutes to finish up at supper time for a bowlful of satisfying flavor.
To begin, place 1 1/2 pounds of boneless, skinless chicken in your crockpot. You can use breasts or thighs – whichever you have on hand.
Dice an onion and green bell pepper and toss them in onto the chicken.
Sprinkle in a half teaspoon of smoked paprika.
A teaspoon of ground cumin.
A teaspoon of salt.
And a teaspoon of ancho chile powder.
Over the top, pour in a can of diced tomatoes with green chilies and a can of diced tomatoes with lime & cilantro. If you can’t find the tomatoes with lime and cilantro, just use two cans of the other.
Spread those over the top of the chicken. Cook on low for 6-8 hours.
When you come home, your house is going to be smelling ahhhh-mazing.
Grab two forks and simply pull the chicken apart to shred it.
Add in a can of black beans that have been rinsed and drained, as well as 4 cups of cooked rice. Use white or brown rice, whichever you prefer.
Stir those in and cover again. Let this cook together for a few minutes – until the rice and beans are heated through. Go pet the dog, check homework, or set the table in the meantime.
Serve topped with some shredded cheese (cheddar, Monterey-Jack, etc.) and some guacamole or sour cream.
Enjoy!
Crockpot Spicy Chicken and Rice
Ingredients
- 1½ pound chicken, boneless, skinless (breasts or thighs)
- 1 onion
- 1 green bell pepper
- ½ teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon ancho chile powder
- 10 oz diced tomatoes with green chilies, 1 can
- 10 oz diced tomatoes with lime & cilantro, 1 can
- 15 oz black beans, 1 can (rinsed and drained)
- 4 c cooked rice
- 1 c shredded cheese, cheddar, Monterrey Jack, Colby, etc.
- 1 c guacamole or sour cream
Instructions
- To begin, place your chicken in your crockpot. Dice your onion and bell pepper. Sprinkle them over the chicken.
- Sprinkle in the seasonings and salt.
- Spread the canned seasoned tomatoes over the top of it all.
- Cover and cook on low for 6-8 hours.
- Grab two forks and pull the chicken apart into pieces.
- Rinse and drain the black beans.
- Add the black beans and cooked rice to the crockpot.
- Stir it all together and let it cook a few more minutes or until the beans and rice are heated through.
- Serve topped with shredded cheese, guacamole, or sour cream.
- Enjoy!
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
Unit Conversions:
Unit Conversion for measurements (if displayed), going from US to Metric is an auto-generated conversion. If you are using the metric measurements, please double-check to confirm that these are accurate with your favorite preferred conversion tool.
This recipe was a hit in my household! Thank you for sharing another delicious recipe.
This looks so delcious.. Thank you for sharing. Yummy..
Queen of the slow cooker! This looks fabulous! I’m making a slow cooker meal today. LOVE coming home to a hot meal like this one.
Yummmm!! I have been meaning to drag my slow cooker out and, between this torrential rain, and this fabulous recipe, I need to get off my rear and get it done!! Stumbled and pinned!!
Thanks Constance. Another nice recipe.
Now this is something I’d love to have to warm up with on a chilly fall day.