Slow-Cooker Chicken Corn Black Bean & Rice
Ever have one of those days where you need to cook, but aren’t feeling it? I was on day 7 of recovering from a pinched shoulder nerve, pointer finger was still all tingle!, and I wasn’t feeling it. But, I needed to feed the family and I had used the Doordash card the night before.
A quick serve of the ingredients on hand, and it gave birth to the idea of slow cooked Chicken Corn Black Beans & Rice that would take very little from my sleep deprived state of mind. Thankfully I have frozen chicken breast almost always in my freezer, canned beans and corn from when they went on sale a while back, and leftover cooked rice to use up or toss out. It was an easy decision to make Slow-Cooker Chicken Corn Black Bean & Rice!
In a little over 3 hours of cook time, and I had a stratifying dinner to serve that was thoroughly enjoyed, and gave us lunch leftovers for later in the week!
A quick note before we get to the recipe. There are a few substitutes you can do and the recipe will turn out just fine. You can use uncooked rice or even use frozen rice packets, if you don’t have precooked rice to use up; or the desire to make it ahead of time. Add the uncooked rice in the last 45 minutes of simmering, or add the frozen rice in the last 15 minutes of simmering. No matter which option you use, you will have a yummy dinner.
Enjoy an easy dinner of Slow-Cooker Chicken Corn Black Bean & Rice, that gives you time back while it cooks!
Slow-Cooker Chicken Corn Black Bean & Rice
Ingredients
- 2 cups unsalted chicken broth
- 4 tablespoons tomato paste ¼ cup
- 2 teaspoons ground cumin
- 2 teaspoons chopped garlic
- 1 ½ teaspoons paprika
- ¼ teaspoon ground cayenne pepper or to taste
- ½ teaspoon ground pepper
- 1 ½ pounds boneless skinless chicken Breasts trimmed and cut into 2-inch pieces
- 1 15 ounce can no-salt-added black beans, rinsed
- 1 15 ounce can corn kernels
- 20 oz precooked rice See Note
- 1 cup chopped fresh cilantro divided
- Cotija cheese and lime wedges for serving
Instructions
- Combine broth, tomato paste, cumin, garlic, paprika, cayenne, pepper and salt in a 6-quart crockpot (slow cooker). Add chicken, beans and corn. Cover and cook on Low until the chicken is cooked through, about 3 hours.
- Increase heat to medium-low. Gently stir in rice and 3/4 cup cilantro. Cover and cook until heated through, about 8 minutes.
- Serve topped with the remaining 1/4 cup cilantro, cotija and lime wedges, if desired.
Notes
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