Crockpot Mexican Chicken and Rice
Ingredients
-
1
cup
long-grain white rice
-
1ΒΌ
pounds
boneless, skinless chicken breasts
-
1
medium
onion
-
2
cups
reduced-sodium chicken broth
-
1
cup
prepared salsa
-
1
5-ounce can
green chiles
-
1
15-ounce can
black beans
-
1
medium
lime
-
1
medium
avocado (for topping)
Instructions
- Combine rice, chicken, onion, chicken broth, salsa, green chiles, and black beans in a crockpot.
- Stir to combine and cover with the lid. Set to high and cook for 4 hours or until the rice is tender.
- Stir in lime juice and serve topped with avocado slices.
- Store leftovers in a sealed container for up to 4 days.
Nutrition Facts (estimated)
Servings
6
Calories
373
Total fat
7g
Total carbohydrates
46.9g
Total protein
30.7g
Sodium
734.4mg
Cholesterol
68.9mg
You might also like