In my kitchen, the slow cooker is used year-round. It makes dinner so easy on those busy fall weeknights, and helps keep the heat down during the summer. It is my absolute favorite kitchen appliance!
This dish was inspired by one of our favorite dishes: the famous Chicken Taco Chili by Skinny Taste.
Serves 6
Ingredients
Chicken
4 boneless, skinless chicken breast or thighs
2 cups chicken stock
1 15-ounce can pinto beans
1 15-ounce can corn, drained
2 jalapenos, finely minced
1 yellow onion, chopped
4 cloves garlic, minced
1 lime, zest and juice
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon crushed red pepper flakes
½ teaspoon ground cumin
½ teaspoon ground smoked paprika
4 Roma tomatoes, chopped
¼ cup fresh cilantro (or 2 Tablespoons dried)
Shredded Cheddar cheese, optional
Rice
2 cups white rice, cooked
1 cup chicken stock
2 limes, juiced
2 large cloves garlic, finely minced
¼ cup fresh cilantro (or 2 Tablespoons dried)
Directions
Add all chicken ingredients except tomatoes and cheese to a 6-quart slow cooker.
Cook on LOW for 8 hours or on HIGH for 6 hours.
Using two forks, carefully shred chicken breasts into smaller pieces, and add the diced Roma tomatoes. Replace lid to slow cooker and turn setting to WARM.
In a medium saucepan over medium-high heat, bring 1 cup of chicken stock to boil.
Add in rice and garlic, then reduce heat to low and simmer for approximately 15 minutes or until liquid is absorbed and rice is tender.
Add lime juice and cilantro. Mix gently to combine with rice.
Serve chicken mixture over rice. Top with sharp cheddar cheese, avocado or other favorite toppings.
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