Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Recipe
Recipe
No ratings yet
click the stars to rate!
Slow Cooker Fiesta Chicken with Rice and Beans
Created by:
Brooke Farmer
Prep Time
10
minutes
mins
Print Recipe
Pin Recipe
Save Recipe
View Saved Recipes
Prep Time
10
minutes
mins
10
servings
A slow cooked chicken stew is simmered with pinto beans, black beans, corn, and spices. Served with brown rice for a full, family-friendly meal.
Ingredients
▢
1
15 oz.
can reduced-sodium black beans,
drained and rinsed
▢
1
15 oz.
can reduced-sodium pinto beans,
drained and rinsed
▢
1
10 oz.
can diced tomatoes & green chilies
▢
1
12 oz.
bag frozen yellow corn
▢
1
red bell pepper,
thinly sliced
▢
2
cups
organic low-sodium chicken broth
▢
2
tsp
cumin
▢
1/4
tsp
salt
▢
1/8
tsp
black pepper
▢
1
tsp
chili powder
▢
1
tsp
garlic powder
▢
1
tsp
onion powder
▢
1/2
tsp
cinnamon
▢
1
lb.
boneless, skinless chicken breasts
▢
1
cup
whole grain instant brown rice
Optional Toppings:
▢
fresh cilantro,
chopped
▢
reduced-fat sour cream
▢
jalapeno,
sliced
▢
shredded reduced-fat mild cheddar cheese
Instructions
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.
Remove the chicken from the slow cooker, shred it, then add it back to the slow cooker.
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.
Notes
SmartPoints: 5
Nutrition
Serving:
1
cup
|
Calories:
235
kcal
|
Carbohydrates:
40
g
|
Protein:
17
g
|
Fat:
2
g
|
Cholesterol:
26
mg
|
Sodium:
386
mg
|
Fiber:
6
g
|
Sugar:
4
g
did you make this recipe?
Make sure to follow on Pinterest
@ourfarmerhouse
and on Instagram
@ourfarmerhouse