Name: Slow Cooker Mexican Chicken and Rice
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Chicken broth - 3 cups; Converted long-grain white rice - 1 ½ cups; White onion, sliced - ½ large; Salsa - 1 (24 ounce) jar; Chopped green chilies - 1 (4 ounce) can; Dry taco seasoning mix, divided - 1 (1 ounce) packet; Skinless, boneless chicken breast halves - 2; Black beans, drained - 1 (15 ounce) can

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Slow Cooker Mexican Chicken and Rice

1. Chicken broth - 3 cups

2. Converted long-grain white rice - 1 ½ cups

3. White onion, sliced - ½ large

4. Salsa - 1 (24 ounce) jar

5. Chopped green chilies - 1 (4 ounce) can

6. Dry taco seasoning mix, divided - 1 (1 ounce) packet

7. Skinless, boneless chicken breast halves - 2

8. Black beans, drained - 1 (15 ounce) can

How to cook deliciously - Slow Cooker Mexican Chicken and Rice

1. Stage

Pour the chicken stock into a slow cooker, and stir in the rice, onion, salsa, green chilies, and half the taco seasoning. Rub the remaining taco seasoning over the chicken breasts, and place into the cooker. Place the lid on the cooker, and set to high setting.

2. Stage

Cook until the rice is thickened and most of the liquid has been absorbed, about 3 hours. About 20 minutes before serving time, turn the cooker to warm setting. Remove the chicken breasts, and slice them. Stir the chicken and the black beans into the slow cooker. Return lid to cooker, allow the beans to heat, and serve.