This recipe is so wonderful and tastes scrumptious. It feels different when you are able to get those veggies fresh from the market. But when I make this meal I also take advantage of using up all the veggies that are in my fridge and need to be used! This is a great recipe for that and still tastes just as good. I also love to load the cheese on to this dish and scoop it up with some yummy tortilla chips. Or you can throw it in a tortilla and roll it up to eat. However you want to eat it, it will taste delicious.
Check out what our friends from Clean Food Crush have to say about this:
“There’s still time to throw this together today!”
This dish is so easy to throw together that there is still time to make it!
Ingredients
- 1 lb boneless, skinless chicken breasts
- 2 Tbsp avocado, or olive oil
- 3 tsps McCormick’s onion powder
- 3 tsps McCormick’s chili powder
- 2 tsp McCormick’s garlic powder
- 3 tsps McCormick’s ground cumin
- Sea salt and freshly ground black pepper to taste
- 3 cups organic, Swanson low sodium chicken broth
- 1, 15 oz can of diced tomatoes, drained
- 1.5 cups prepared black beans
- 2 3/4 cups of instant whole grain brown rice
- 1/3 cup Kraft shredded colby jack cheese (optional) .
Instructions
- Place chicken breasts in crock pot.
- Pour in broth, canned tomatoes, oil, and seasonings.
- Cook on low for about 4 hours.
- Remove chicken breasts from slow cooker.
- Turn temp to high and stir in rice and black beans.
- Let cook 30-45 minutes on high, or until rice is tender.
- Use forks to shred chicken.
- Add shredded chicken back in, cook for 15 minutes on high, or until chicken is hot.
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Quick Tip: Throw a dollop of sour cream on top!
Thanks again to Clean Food Crush for this amazing recipe.
