Crockpot Chicken Chili with Rice

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 374.7
  • Total Fat: 3.5 g
  • Cholesterol: 46.5 mg
  • Sodium: 1,442.5 mg
  • Total Carbs: 56.1 g
  • Dietary Fiber: 13.9 g
  • Protein: 31.4 g

View full nutritional breakdown of Crockpot Chicken Chili with Rice calories by ingredient


Introduction

Easy, Easy, easy Easy, Easy, easy
Number of Servings: 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


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.