Crockpot Chicken Chili with Rice

Name: Crockpot Chicken Chili with Rice Recipe
Prep time: 5 min
Cook time: 480 min
Total time: 485 min
Yield: 6
Ingredients: Beans black 2 cup; Beans red kidney 2 cup; Canned Tomatoes 2 cup; La Victoria Enchilada Sauce 1 can; Chicken Breast no skin 2 breast bone and skin removed (I used frozen); Chicken Broth 1 cup; *Cumin seed 1 tbsp; Chili powder 1 tbsp; Salt 1 tsp; Yellow Sweet Corn Frozen 1 cup kernels; *Brown Rice medium grain 2 cup; *Old El Paso Taco Seasoning 4 tsp

Minutes to Prepare: 5
Minutes to Cook: 480

Number of Servings: 6

Ingredients

Beans, black, 2 cup Beans, red kidney, 2 cup Canned Tomatoes, 2 cup La Victoria Enchilada Sauce, 1 canChicken Breast, no skin, 2 breast, bone and skin removed , (I used frozen)Chicken Broth, 1 cup *Cumin seed, 1 tbsp Chili powder, 1 tbsp Salt, 1 tsp Yellow Sweet Corn, Frozen, 1 cup kernels *Brown Rice, medium grain, 2 cup *Old El Paso Taco Seasoning, 4 tsp

Directions

Put all ingredients in slow cooker except rice, corna nd taco seasoning. Cook on low for 7 hours. Shred chicken with two forks. Add rice, corn and taco seasoning. Cook for another hour. Serve.

Number of Servings: 6

Recipe submitted by SparkPeople user SAMFISH1.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving