adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Slow-Cooker Southwest Cheesy Chicken and Rice
0 Likes
Prep Time:
25 minutes
Total Time:
2 hours 50 minutes
Cheesy chicken and rice delight with black beans and corn, a comforting slow-cooker meal for all.
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
Instructions:
  • Grease a 5-quart slow cooker with cooking spray. Combine taco seasoning mix, cumin, salt, and red pepper in a small bowl. Season both sides of chicken thighs with the mixture and place them in the slow cooker. Top with tomatoes, beans, and corn. Cover and cook on High heat for 2 to 2 1/2 hours or until chicken reaches an internal temperature of at least 165°F. Shred the cooked chicken into bite-size pieces using two forks.
  • Combine Velveeta™ and Cheddar cheeses in the slow cooker. Cook covered for 15 minutes. Whisk until the cheeses melt into a luscious sauce. Mix in rice and shredded chicken until well combined. Cover and cook for about 10 minutes until heated through. Finish with a garnish of fresh cilantro.

Similar Recipes