Description
This set-it-and-forget-it Southwest chicken will be your new weeknight hero – just dump it in your crock pot and come back to a flavor-packed meal that tastes like you worked way harder than you did!
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs
- 1½ cups long-grain white rice, uncooked
- 1 red bell pepper, diced (about 1 cup)
- 1 green bell pepper, diced (about 1 cup)
- 1 medium yellow onion, diced (about 1 cup)
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 2½ cups low-sodium chicken broth
- 2 tablespoons southwest seasoning blend (or mix of cumin, chili powder, paprika)
- 1 teaspoon dried oregano
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 2 tablespoons fresh lime juice
- Fresh cilantro, sliced avocado, and sour cream for serving
Instructions
- Season chicken thighs with 1 tablespoon southwest seasoning blend, salt, and pepper, coating both sides evenly.
- Layer diced onions, minced garlic, and bell peppers in the bottom of a 6-quart slow cooker.
- Place seasoned chicken thighs on top of vegetables, pour diced tomatoes with chilies over chicken, and sprinkle remaining southwest seasoning and oregano on top.
- Pour chicken broth around the edges of the slow cooker and cook on low for 4 hours or high for 2 hours until chicken is tender.
- Remove chicken, shred with two forks, and return to the slow cooker.
- Add drained black beans, corn, and uncooked rice to the slow cooker, stirring to submerge rice in liquid.
- Cover and cook on high for 30-45 minutes until rice is tender and has absorbed most of the liquid.
- Stir in fresh lime juice, adjust seasonings, and let stand for 5-10 minutes before serving with your favorite toppings.