Slow Cooker Spicy Chicken & Rice

During the hot days of summer or even the early days of school who doesn't love crock pot meals?  They won't heat up your kitchen when it is hot outside and on those days after school has started back you might not have as much time to cook.  This is the perfect meal for you. 

Look at all that cheesy goodness. 

This recipe is kinda in stages so this is stage 1.

Place your boneless, skinless chicken in the crock pot.  Don't you love the liners?  They will keep your crock pot looking new, and clean up is a breeze!

Start with one can of enchilada sauce

1 can Rotel tomatoes.  I like the tomatoes in smaller pieces so I zap it in the food processor.

Much smaller tomatoes. Add to the enchilada sauce.

1/4 teaspoon garlic

1 teaspoon smoked paprika

1 teaspoon cumin

1 teaspoon salt  I would use less next time

Pour sauce over the chicken.  Cover and let cook 3-4 hours.

Take the chicken out.

Shred the chicken.

Put back in the crock pot.

Add a can of drained black beans.

Grate some cheese.  The recipe called for 3/4 cup cheddar and 3/4 cup pepper jack. Use what you have.

Add 4 cups cooked rice.

Add the cheese

Mix well.

Cover and let cook for an additional 20-30 minutes

Now you are ready to eat.


Slow Cooker Spicy Chicken and Rice Recipe

chicken breast
1 can Rotel
1 can enchilada sauce
1/4 teaspoon garlic
1 teaspoon smoked paprika
1 teaspoon salt
1 teaspoon cumin
1 Tablespoon chipotle peppers (I didn't have any)
4 cups cooked rice
1 can drained black beans
3/4 cup cheddar cheese
3/4 cup pepper jack cheese