Scale

2 boneless, skinless chicken breasts

1 packet (1 oz) taco seasoning

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon cumin (optional, for extra flavor)

1 can (10 oz) diced tomatoes with green chilies (Rotel), undrained

1 cup chicken broth

1 can (15 oz) black beans, drained and rinsed

1 cup corn (frozen or canned, drained)

1 cup uncooked long-grain white rice

1 ½ cups shredded Mexican blend cheese

¼ cup chopped fresh cilantro (optional)

Juice of 1 lime (optional)

Prepare the Chicken:

Place the chicken breasts in the slow cooker.

Sprinkle taco seasoning, garlic powder, onion powder, and cumin over the chicken.

Pour the diced tomatoes and chicken broth over the top.

Cook the Chicken:

Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the chicken is tender and shreds easily.

Shred the Chicken & Add Rice:

Remove the cooked chicken, shred it with two forks, then return it to the slow cooker.

Stir in the black beans, corn, and uncooked rice.

Cover and cook on HIGH for 30-40 minutes, or until the rice is tender. Stir occasionally to prevent sticking.

Add Cheese & Serve:

Sprinkle shredded cheese over the top, cover for another 5-10 minutes until melted.

Garnish with fresh cilantro and a squeeze of lime juice, if desired.

Serving Suggestions:

Serve as-is or in tortillas for burritos.

Top with sour cream, avocado, or salsa for extra flavor!