Description
A warm and savory slow cooker dish that combines chicken, rice, black beans, and corn for a hearty family meal.
Ingredients
Scale
- 2 cups cooked rice
- 1 lb chicken breasts
- 1 can black beans, rinsed and drained
- 1 can corn, drained
- 1 cup salsa
- 1 cup shredded cheese
- 1 tablespoon taco seasoning
- Salt and pepper to taste
Instructions
- Place the chicken breasts at the bottom of your slow cooker.
- Toss in the black beans and corn.
- Pour in the salsa, sprinkle the taco seasoning, and add salt and pepper. Stir gently.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Once the chicken is cooked, shred it in the slow cooker.
- Stir in the cooked rice and top with shredded cheese before serving.
Notes
Leftovers can be stored in an airtight container for up to 4 days. Great for meal prep and can be customized with various toppings.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Crock Pot
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 4g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 26g
- Cholesterol: 70mg