Slow Cooker Fiesta Chicken with Rice and Beans

Throwing a bunch of yummy ingredients into the slow cooker is such a lifesaver on busy weekdays. One of my favorites is Slow Cooker Fiesta Chicken with Rice and Beans. I add chicken breasts, pinto and black beans, corn, and tons of Mexican-inspired spices. In a matter of hours, this dish comes together into the perfect consistency. Serve with brown rice for a healthy, well-rounded meal for the whole family. Slow Cooker Fiesta Chicken with Rice and Beans is my new obsession!

 

Recipes Similar to Slow Cooker Fiesta Chicken with Rice and Beans:

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What Healthy Ingredients Are in this Dish?

This whole dish is packed with ingredients that are good for you. A favorite of mine is boneless, skinless chicken breasts, because it is so lean and packed with protein. I also loaded this dish with two types of beans for even more protein. Corn and tomatoes are the veggies inside, making a delicious well-rounded meal.

Making your dinners inside the slow cooker is a great way to feed your family on a busy day. Tons of healthy meals can be made in the slow cooker! Check out my 6 Slow Cooker & Casserole Meals Under 400 Calories.

Ingredients in Slow Cooker Fiesta Chicken with Rice and Beans

• reduced-sodium black beans
• reduced-sodium pinto beans
• diced tomatoes & green chilies
• frozen yellow corn
• red bell pepper
• organic low-sodium chicken broth
• cumin
• salt
• black pepper
• chili powder
• garlic powder
• onion powder
• cinnamon
• boneless, skinless chicken breasts
• whole grain instant brown rice

*Optional:

• fresh cilantro
• reduced-fat sour cream
• jalapeño
• shredded reduced-fat mild cheddar cheese

How to Make Slow Cooker Fiesta Chicken with Rice and Beans

Add all ingredients except the rice to the slow cooker, placing the chicken on top.

Cook on low for 4 to 6 hours until the chicken is tender enough to be shredded.

Then, remove the chicken from the slow cooker, shred it, then add it back to the slow cooker.

Next, add the rice and cook an additional 30 minutes, or until the rice is cooked and the liquid is absorbed.

If there is too much liquid, leave the lid on and cook for an additional 15-30 minutes on high.