Midweek Mealtime - Slow Cooker Salsa Chicken with Brown Rice

Wednesday, January 08, 2014

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. 

  • 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

  1. 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.
  2. Secure the lid on your slow cooker and cook on low for 6-8 hrs.
  3. At the end of cooking time, add rice.  Cook on high for 30 minutes longer.
  4. Serve in bowls with shredded cheese and/or yogurt if desired

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