Slow-Cooker Crockpot Southwestern Chicken and Rice
Ingredients
-
8
oz
chicken breast
-
8
oz
canned tomato sauce
-
½
unit
green bell pepper, chopped
-
1
cup
red onion, chopped
-
4
cloves
garlic, minced
-
1
cup
brown long-grain rice
-
½
teaspoon
ground cumin
-
½
teaspoon
paprika
-
2
cups
water
-
1
can
Rotel, drained
-
1
unit
chicken bouillon cube
-
1
cup
low-fat shredded Mexican cheese
-
1
can
reduced-fat sodium black beans, drained
-
½
can
whole kernel corn, drained
-
¾
teaspoon
chili powder
-
to taste
unit
salt and pepper
Instructions
- Line a crockpot with a crockpot liner.
- Add all of the ingredients except the cheese to the crockpot and stir.
- Cover and cook for 4½ hours on high or 8 hours on low.
- Remove the chicken from the pot and shred it.
- Add the shredded chicken and cheese back to the pot and stir.
- Serve.
Nutrition Facts (estimated)
Servings
4
Calories
371
Total fat
7g
Total carbohydrates
42g
Total protein
30g
Sodium
0mg
Cholesterol
0mg
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