Brrr! It has been COOOOOOOLD in northwestern Pennsylvania. (and a lot of the rest of the country, too, I know) It's days like this that I am so thankful to whoever decided to dream up the idea of a slow cooker. Really, it is a lifesaver! And on days like today, there is NOTHING like coming home to a hot meal with just a little bit of spice.
Ingredients:
- 3 lbs. chicken breasts (I use frozen)
- 2 (16 oz.) jar salsa (I use medium)
- 2 (15 oz.) can black beans, drained
- 1 lb. frozen corn
- 1 Tbsp. chili powder
- 1 Tbsp. cumin
- 1 Tbsp. minced garlic
- 1 tsp. dried oregano
- ½ tsp. cayenne pepper
- ½ tsp. salt
- 1 cup dry instant brown rice
- Fat free shredded cheddar and fat free Greek yogurt, if desired
Directions:
- Add everything except the rice and cheese to the slow cooker. Give everything a good stir and make sure the chicken is covered in the mixture.
- Secure the lid on your slow cooker and cook on low for 6-8 hrs.
- At the end of cooking time, add rice. Cook on high for 30 minutes longer.
- Serve in bowls with shredded cheese and/or yogurt if desired
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