Ingredients
4 boneless, skinless chicken breasts
2 cups uncooked rice
1 cup canned black beans, drained and rinsed
1 cup frozen corn kernels
1 cup diced tomatoes with juice
1/2 cup diced red onion
4 cloves garlic, minced
3 tablespoons taco seasoning
2 cups low-sodium chicken broth (ensure alcohol-free)
Salt to taste
1/4 cup chopped fresh cilantro
1/2 cup diced avocado
1/2 cup shredded reduced-fat cheddar cheese (optional)
4 tablespoons fat-free sour cream (optional)
Juice of 1 lime
Instructions
Pat chicken dry and season with taco seasoning. Layer rice, black beans, diced tomatoes, red onion, and garlic in the slow cooker. Add chicken breasts and pour broth evenly over the ingredients. Cook on low for 6-8 hours or high for 3-4 hours until chicken is tender. Remove chicken, shred with a fork, then return to the cooker. Stir in corn and additional cilantro. Taste and adjust seasoning with salt if needed. Serve in bowls topped with avocado, cheese, sour cream, and lime juice.
Notes
For halal compliance, use halal-certified chicken. Add diced bell peppers or shredded lettuce for extra freshness. Toppings can be customized based on preference. Leftovers refrigerate well for up to 3 days; freeze the shredded chicken mixture before adding fresh toppings.
- Prep Time: 15
- Cook Time: 360
- Category: Cozy Chicken
- Method: Slow Cooking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 80mg