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Slow Cooked Fiesta Chicken & Rice - This was so good! This is not one of those crockpot recipes you can just throw all together and let cook; it does take a little prep work but it's so worth it. (kim)
Melissa's Southern Style Kitchen: Slow Cooked Fiesta Chicken & Rice~ This dish is as delicious as it is colorful! If your family is like mine, we have to have at least one Spanish or Southwestern inspired dish every week. This not only comes together easily, it's also a one pot meal or a slow cooked casserole of sorts. Spicy chicken breasts, rice, beans and corn...so, so good, and my slow cooker comes to my rescue once again! Ingredients you'll need: 2 Tbsp lime juice 2 tsp ground cumin, divided 2 tsp chili powder, divided 1 tsp garlic salt 1 medium red bell pepper, poblano pepper & onion diced olive oil 4 Tbsp butter or margarine 1 tsp minced garlic 1 tsp oregano 4-6 boneless skinless chicken breasts 1 [10 oz] package of saffron rice [I used Mahatma] 1 [14 oz] can chicken broth 1 [10 oz] can cream of celery soup 1/2 cup chunky salsa 1 cup cooked black beans, rinsed 1 cup frozen sweet corn 1/3 cup chopped fresh cilantro 1 cup shredded Colby-Jack cheese chopped chives or green onions for garnishing Directions: Spray the inside of a 6 quart slow cooker with cooking spray. In a small bowl, mix together, 2 tablespoons of lime juice, 1 tablespoon of olive oil, one teaspoon each of cumin, garlic salt and chili powder to form a paste. Rub this over the chicken breasts, then set aside. On the stove top, saute the diced peppers and onions in a couple of tablespoons of olive oil until they are beginning to brown. Season with salt and pepper to taste then add the margarine. Add the chicken stock, to deglaze the pan, then stir in 1 teaspoon each of cumin, minced garlic, chili powder and oregano. Simmer just until the spices have dissolved into the stock. Mix in the rice, soup, salsa, cilantro, black beans, corn and chopped cilantro. Pour into the slow cooker. Arrange the boneless chicken breasts on top of the rice mixture. Cook on low for 4 1/2-5 hours. In the last 5 minutes of cooking, remove the lid and sprinkle shredded cheese on top then replace the lid. Serve with a dollop of sour cream or guacamole on the side and garnish with chopped chives or green onions before serving. Yield:4-6 servings Cook's note: It's a good idea to stir this at least once midway through cooking, if possible. I usually remove the chicken breasts, give the rice a good stir, and then replace the chicken. This will prevent the rice from getting too brown around the edges.
Slow cooker Fiesta Chicken &Rice
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