Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 1 can black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 cup diced tomatoes or salsa
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon oregano
- Salt and pepper to taste
- 2 cups chicken broth or water
- Fresh cilantro, chopped, for garnish
- Lime wedges for serving
Instructions
- Place chicken breasts in the slow cooker. Add cumin, chili powder, paprika, oregano, chopped onion, minced garlic, salt, and pepper. Pour in chicken broth or water. Cover and cook on low for 6-8 hours or high for 3-4 hours until tender and shreddable.
- While chicken cooks, rinse rice thoroughly. Cook the rice according to package instructions or in a rice cooker until fluffy.
- Remove chicken from slow cooker, shred with two forks, then return to the slow cooker and stir into juices.
- In bowls, layer cooked rice, shredded chicken, black beans, and corn. Top with diced tomatoes or salsa, chopped cilantro, and lime wedges. Add optional toppings like cheese or sour cream if desired.
Notes
- Use high-quality chicken for tender and juicy meat.
- Adjust the spice level with jalapeños or hot sauce.
- Prepare ingredients in advance for easy assembly.
- Storing leftovers in airtight containers keeps them fresh for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 4-8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 400 Kcal
- Sugar: 4g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg