Ingredients
1.5 lbs boneless, skinless chicken thighs
1 red onion, chopped
3 cloves garlic, minced
1 (14.5 oz) can enchilada sauce (mild or medium)
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can kidney beans, drained and rinsed
2 cups long-grain white rice
1 (10.5 oz) can diced tomatoes with green chilies, drained
1 cup low-sodium chicken broth
2 tbsp olive oil
1 tsp ground cumin
1 tsp chili powder
1/2 tsp smoked paprika
Salt to taste
Optional toppings: chopped cilantro, lime wedges, shredded cheese, sliced avocado
Instructions
Heat olive oil in the bottom of a slow cooker.
Add chopped onion and sauté for 1-2 minutes until softened.
Add minced garlic and sauté for another minute.
Stir in chicken thighs, cumin, chili powder, and smoked paprika. Cook until chicken is lightly browned and spices are fragrant.
Top the slow cooker with rice, black beans, kidney beans, diced tomatoes, and enchilada sauce.
Pour in chicken broth, then stir gently to combine.
Cover and cook on LOW for 3 to 4 hours, or until rice is tender and chicken is cooked through.
Before serving, garnish with lime wedges, cilantro, cheese, and avocado if desired.
Notes
Adjust heat setting based on your slow cooker’s performance.
For extra flavor, you can add frozen corn kernels (5-6 ears) during the final hour of cooking.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Reheating is easy due to the stable consistency of the dish.
- Prep Time: 15
- Cook Time: 180
- Category: Cozy Chicken
- Method: Slow Cooking
- Cuisine: Mexican-inspired
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 800mg
- Fat: 13g
- Saturated Fat: 2g
- Carbohydrates: 57g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 85mg