Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Slow Cooker Mexican Chicken Chili With Rice
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- #80925
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
4 boneless skinless chicken breasts (can be frozen)
1 packet (1 1/4 ounce size) taco seasoning mix
1 can (32 ounce size) diced tomatoes
1 can (15 ounce size) kidney beans, undrained
1 can (15 ounce size) corn (or frozen equivalent)
chopped onion (optional)
sour cream (optional)
cheddar cheese (optional)
2 cups rice (uncooked)
directions
Place chicken breasts in bottom of crock pot. Top with seasoning mix, diced tomatoes, kidney beans, and corn. Cook on Low 8 hours.
With two forks shred the chicken in the crock pot.
Cook rice according to directions on box. Put rice in bowl and serve chicken mixture on top of the rice.
Top with chopped onion, sour cream, cheese, or crumbled tortilla chips, if desired.
added by
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crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
694 calories, 4 grams fat, 122 grams carbohydrates, 44 grams protein per serving.
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