Description
Cozy up with this set-it-and-forget-it Southwest slow cooker masterpiece that delivers mouthwatering flavor without the fuss. Perfect for busy weeknights!
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 1½ cups long-grain white rice, uncooked
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 medium onion, finely chopped
- 2–3 cloves garlic, minced
- 1 can (10 oz) diced tomatoes with green chilies
- 2½ cups chicken broth
- 2 tablespoons taco seasoning
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup shredded cheddar or Mexican-blend cheese (optional)
- Fresh cilantro, lime wedges, and avocado for serving (optional)
Instructions
- Lightly coat your 6-quart slow cooker with cooking spray. Add chopped onions, diced bell peppers, and minced garlic to the bottom.
- In a medium bowl, combine uncooked rice, black beans, corn, and diced tomatoes with chilies. Spread this mixture evenly over the vegetables in the slow cooker.
- Pour chicken broth over the rice mixture. Sprinkle with taco seasoning, oregano, salt, and pepper.
- Place chicken breasts on top of the seasoned rice mixture.
- Cover and cook on high for 3-4 hours or on low for 5-6 hours, until rice is tender and chicken reaches 165°F.
- Remove chicken and shred with two forks. Return shredded chicken to the slow cooker and mix gently with the rice.
- If using cheese, sprinkle it over the top and cover for 5-10 more minutes until melted.
- Serve with optional fresh cilantro, lime wedges, and avocado slices.