Crockpot Spicy Chicken and Rice
Servings: 6
Ingredients
- 1½ pound chicken boneless, skinless (breasts or thighs)
- 1 onion diced
- 1 green bell pepper diced
- ½ teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ancho chile powder
- 1 teaspoon salt
- 20 oz diced tomatoes with green chilies 2, 10 oz. cans
- 15 oz black beans canned
- 4 c cooked rice
For Serving
- shredded cheese cheddar, Monterrey Jack, Colby, etc.
- guacamole
- sour cream
Instructions
- To begin, place your chicken in diced onion and bell pepper in the slow cooker.
- Sprinkle in the seasonings and salt.
- Spread the canned seasoned tomato blends 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 slow cooker.
- 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!
See This Recipe:
https://cosmopolitancornbread.com/spicy-chicken-rice/Equipment Used
Nutrition
Serving: 1c | Calories: 563kcal | Carbohydrates: 50g | Protein: 44g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 11g | Cholesterol: 121mg | Sodium: 1198mg | Fiber: 6g | Sugar: 6g
