Well, Cinco de Mayo got me in the mood for a Mexican dish. I’m always looking for MORE crockpot recipes. Year round, we have sports days. On these days, I like to have meals that MAKE THEMSELVES!
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4 chicken breasts, about 1 1⁄2 pounds 4 tsp garlic powder
5 tsp onion powder
4 tsp chili powder
4 tsp cumin
1 tsp salt
1⁄2 tsp black pepper
15 ounces diced tomatoes with juice
14 1⁄2 ounces low sodium chicken broth
1 cup water
14 ounces black beans, drained and rinsed 3 cups instant brown rice
2 limes, juiced
6 ounces colby jack cheese, grated
4 green onions, chopped
2 plum tomatoes, chopped
1 avocado, cut in half and sliced
large handful cilantro, chopped
sour cream, optional garnish
- In the bowl of a large slow cooker, add chicken breasts, garlic powder, onion powder, chili powder, cumin, salt, black pepper, diced tomatoes with juice (do NOT drain) chicken broth, and water. Whisk to combine. Cover and cook for 5 hours on high or 7-8 hours on low.
- Remove chicken; set aside. Add rice, beans, almost all of the cilantro (reserve a bit for garnish), and lime juice to slow cooker, stir, cover, and cook on high for 45 minutes to 1 hour, until liquid is absorbed and rice is tender (it’s okay if there is a little bit of liquid left). In the meantime, cut chicken into bite sized cubes; set aside.
- Once rice is cooked, remove cover, add chicken, cheese, tomatoes, green onions, and reserved cilantro. Spoon into bowls and garnish with avocado and sour cream if desired.