Slow Cooker Spanish Chicken and Rice (THM:E)
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
  1. Place a slow cooker liner in the cooker's crock. Add chicken breasts to the bottom and sprinkle the taco seasoning over them.
  2. Then, pour in the tomatoes, tomato paste, cilantro, onion, garlic, and chopped peppers.
  3. Lock the lid on your slow cooker and cook on low for 6 hours, stirring a few times while it cooks.
  4. After the 6 hours, pour in the corn, black beans, and chickpeas, then cook for 2 more hours on low.
  5. 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.
  6. Shred the chicken with a fork in the sauce, then spoon over rice to serve.
Recipe by Fit Mom Journey at