SOUTHWEST CHICKEN RICE BOWLS
Ingredients
- 3 large boneless, skinless chicken breasts (about 1 1/2 - 2 lbs)
- 1 can pinto beans, drained and rinsed
- 1 can corn, drained
- 1 jar (16 oz) salsa, any variety
- 1 can (4 oz) chopped green chilies
- 1 teaspoon salt (or less to taste)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 recipe cilantro lime rice
- toppings of your choice
Instructions
- Place chicken breasts in the bottom of slow cooker. Add beans and corn.
- In a blender combine salsa, green chilies, and seasonings. Blend until smooth and add to the slow cooker.
- Stir together to make sure chicken is coated.
- Cook on low for 6-8 hours. 1 hour before serving shred chicken using 2 forks, mix everything together and let it cook the remaining time.
- Serve with cilantro lime rice (or rice of your choosing) and toppings of your preference.
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