SLOW COOKER SPICY CHICKEN & RICE

I thought obviously the hail was progressing to crack my automobile windows it absolutely was hit therefore arduous. we have a tendency to force up to the shop we would have liked to travel into and that i told Braydon i used to be not near to get out.

He waited for a second and same he was creating a mad dash for it. i finally did to once I may see the rain wasn't near to lull. it absolutely was crazy and that we were happy therefore arduous. Our shoes were drenched from the large puddles within the car parking zone, our hair was dripping and that we were a soaking wet mess. . . we have a tendency to were quite an sight!

Ingredients

• 4 boneless, skinless chicken breasts
• 1 can (14-1/2 ounces) Ro-tel tomatoes (mild or regular)
• 1 can (10 oz) mild enchilada sauce (I used Old El Paso)
• 1/2 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 tablespoon chipotle pepper in adobo sauce, chopped
• 4 cups cooked rice (brown or white)
• 1 can (15 ounces) black beans, drained
• 3/4 cup shredded sharp cheddar cheese
• 3/4 cup shredded pepper jack cheese

Garnishes:

• Sour cream
• Cilantro
• Diced avocado

Instructions

1. Place chicken in a 4- or 5-qt. slow cooker.
2. In a large bowl, combine the tomatoes, enchilada sauce, garlic powder, paprika, salt, cumin and chipotle pepper; mix well and pour over chicken. Cover and cook on low for 3-4 hours or until chicken is tender.
3. Remove chicken to a plate and shred using two forks. Return chicken to the slow cooker. Add cooked rice and beans and stir well. Sprinkle cheese evenly across the top and cover. Let heat through about 20-30 minutes. More Click Here

Source : 5boysbaker.com

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