Slow Cooker Spanish Chicken and Rice (THM:E)
Author: Gretchen
Prep time:
Cook time:
Total time:
Serves: 8 servings
- 4 Boneless, Skinless, Chicken Breasts
- 4 Tablespoons Taco Seasoning
- 1 Chopped Red Bell Pepper
- 1 Chopped Green Bell Pepper
- 1 Chopped Yellow Bell Pepper
- 1 Yellow Onion, Chopped
- 4 T Chopped Garlic in Oil
- 2 cans Diced tomatoes, or 1 can Rotel and 1 can regular diced tomatoes
- 1 small Can Tomato Paste
- 1 can Chickpeas, drained and rinsed
- 1 can Corn
- 1 can Black Beans
- ½ cup Cilantro, finely chopped
- 4 cups cooked Wild Rice
- Place a slow cooker liner in the cooker's crock. Add chicken breasts to the bottom and sprinkle the taco seasoning over them.
- Then, pour in the tomatoes, tomato paste, cilantro, onion, garlic, and chopped peppers.
- Lock the lid on your slow cooker and cook on low for 6 hours, stirring a few times while it cooks.
- After the 6 hours, pour in the corn, black beans, and chickpeas, then cook for 2 more hours on low.
- About 30 minutes before dinner, cook 1.5 cups of wild rice + 3 cups of water in a rice cooker. Fluff it with a fork when cooked.
- Shred the chicken with a fork in the sauce, then spoon over rice to serve.
Recipe by Fit Mom Journey at https://fitmomjourney.com/trim-healthy-mama-slow-cooker-chicken-and-rice/
3.5.3226