Tex-mex slow cooker chicken and rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
About 3/4 pound boneless, skinless chicken breast, diced1 cup of long grain brown rice1 can of black beans (15 oz)2 cans of cream of chicken (or whatever you prefer!) soup2 cans of diced tomatoes and chilisSour cream, shredded taco/ Mexican cheese to taste (not included in nutritional data)
* Trim the chicken and dice into large bite-sized chunks and place in the bottom of slow cooker.
* Pour the dry rice, black beans, soup and tomatoes into the crock pot and stir to combine.
* Cover and cook on high for 6 hours or 8 hours on low,
* Shred the chicken and top with sour cream, shredded cheese or other toppings as desired.
Serves 4 (large servings)
Number of Servings: 4
Recipe submitted by SparkPeople user ANGELA3511.
* Pour the dry rice, black beans, soup and tomatoes into the crock pot and stir to combine.
* Cover and cook on high for 6 hours or 8 hours on low,
* Shred the chicken and top with sour cream, shredded cheese or other toppings as desired.
Serves 4 (large servings)
Number of Servings: 4
Recipe submitted by SparkPeople user ANGELA3511.
Nutritional Info Amount Per Serving
- Calories: 375.1
- Total Fat: 5.1 g
- Cholesterol: 61.8 mg
- Sodium: 1,538.9 mg
- Total Carbs: 47.3 g
- Dietary Fiber: 10.0 g
- Protein: 30.4 g