Crockpot Mexican Chicken & Rice
- Minutes to Prepare:
- Number of Servings: 5
Ingredients
2 large boneless skinless chicken breasts (about 1 lb)1 can Rotel canned tomatoes with chilies1 can diced green chilies1 can black beans, rinsed and drained2.5 cups cooked (about 1 package) of spanish rice
Place all ingredients except rice into crockpot. Cover and cook on lowest setting for 6-8 hours. Shred chicken, strain with spoon, and serve with chicken. Top with shredded cheese.
We ate the chicken served next to the chicken, as hubby likes his food separate, but I'll probably toss leftovers into a casserole dish and bake.
Number of Servings: 5
Recipe submitted by SparkPeople user BROOKIEWINS.
We ate the chicken served next to the chicken, as hubby likes his food separate, but I'll probably toss leftovers into a casserole dish and bake.
Number of Servings: 5
Recipe submitted by SparkPeople user BROOKIEWINS.
Nutritional Info Amount Per Serving
- Calories: 336.0
- Total Fat: 3.6 g
- Cholesterol: 60.8 mg
- Sodium: 655.8 mg
- Total Carbs: 39.8 g
- Dietary Fiber: 6.8 g
- Protein: 30.8 g
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