Dinner
Slow Cooker Southwest Cheesy Chicken and Rice
Description
Destined to become a new family favorite, this slow-cooker dinner dishes out lots of love in the form of extra-cheesy rice, tender chicken, black beans and corn.
Ingredients:
- 1 packet (.85 oz) Old El Paso™ Chicken Taco Seasoning Mix
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon ground red pepper (cayenne)
- 8 boneless skinless chicken thighs
- 1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, drained
- 1 can (15 oz) black beans, drained, rinsed
- 1 cup fresh or frozen whole kernel sweet corn
- 8 oz Kraft™ Velveeta™ cheese, cut into 1/2-inch cubes
- 2 cups shredded Cheddar cheese (8 oz)
- 4 cups cooked white rice
- 1/4 cup chopped fresh cilantro
Directions:
- Spray 5-quart slow cooker with cooking spray. In small bowl, mix taco seasoning mix, cumin, salt and red pepper. Sprinkle both sides of chicken thighs with seasoning mixture; arrange in slow cooker. Pour tomatoes, beans and corn over chicken in slow cooker. Cover; cook on High heat setting 2 to 2 1/2 hours or until juice of chicken is clear when thickest part is cut (at least 165°F). Remove chicken and, using two forks, shred into bite-size pieces.
- Add Velveeta™ and Cheddar cheeses to slow cooker. Cover; cook 15 minutes. Beat with whisk until cheeses have melted into sauce. Add rice and shredded chicken; stir to combine. Cover; cook about 10 minutes or until hot. Garnish with cilantro.
