I love looking for new ways to make make mexican food! 😉
I think I may have to try this again. I used too much broth and it was a bit wet. I hate it when I misread directions. 😉 Regardless it still tasted good! So give it a try!
1 lb boneless, skinless Chicken Breasts
2 tbsp Olive Oil
3 tsp Onion Powder
2 tsp Garlic Powder
3 tsp Chili Powder
2 tsp Cumin
1 tsp of Salt
Peper to taste
3 cups of Chicken Broth
1 15oz can of Diced Tomatoes, drained
1 14oz can of Black Beans, drained and rinsed
2 3/4 cups of Instant Whole Grain Brown Rice
1 1/2 cups of shredded Colby Jack Cheese
Place chicken breasts in slow cooker.
Pour the chicken broth over the chicken breast and stir in canned tomatoes, olive oil, onion powder, garlic powder, chili powder, cumin, salt, and pepper.
Cook on LOW for about 4 hours, until chicken reaches 165*.
Remove the chicken breasts from slower cooker and shred or cube.
Turn the slower cooker to HIGH and store in the instant rice and black beans.
Let cook for 30-45 minutes on HIGH, or until rice is tender.
Add chicken back in, top with cheese and let cooke a few minutes longer until cheese is melted.
Serve with fresh diced tomatoes, sour cream, green onions, avocados, or guacamole.