Wednesday, November 29, 2017

Slow Cooker Spicy Chicken and Rice****

This was amazing. Hubby doesn't like black beans, so I usually sub pinto. This time, I went ahead and used the black, since it was such a small amount of the dish overall. We loved it! The only change I made was to sub a can of green chilies for the chipotle pepper. The rest of them would have liked the chipotle, but I'm just more of a green chilies kind of gal.  I needed a longer cook time for mine, so I started with frozen breasts and cooked for 6 hours on low. It was perfect! I am going to be making this one again soon.

(luckymommyto2boys ~ Amy ~ 5BoysBaker)

4 boneless , skinless chicken breasts
1 can (14-1/2 ounces) Ro-tel tomatoes (mild or regular)
1 can (10 oz) mild enchilada sauce (I used Old El Paso)
1/4 tsp. garlic powder
1 teaspoon smoked paprika
1 teaspoon salt
1 teaspoon ground cumin
1 tablespoon chipotle pepper in adobo sauce , chopped
4 cups cooked rice (brown or white)
1 can (15 ounces) black beans, drained
3/4 cup shredded sharp cheddar cheese
3/4 cup shredded pepper jack cheese
Garnishes: Sour cream , avocado, cilantro, sour cream

Place chicken in a 4- or 5-qt. slow cooker.
In a large bowl, combine the tomatoes, enchilada sauce, garlic powder, paprika, salt, cumin and chipotle pepper; mix well and pour over chicken. Cover and cook on low for 3-4 hours or until chicken is tender.
Remove chicken to a plate and shred using two forks. Return chicken to the slow cooker. Add cooked rice and beans and stir well. Sprinkle cheese evenly across the top and cover. Let heat through about 20-30 minutes.
Garnish sour cream, cilantro and avocado, if desired.
*luckymommy/Amy's notes: I subbed a can of chopped green chilies for the chipotle. I also started with frozen chicken breasts and cooked on low for 6 hours.

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