Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup long grain white rice
- 2 cups low-sodium chicken broth
- 2 tbsp taco seasoning
- 1 can (15 oz) black beans, rinsed
- 1 cup bell peppers (diced, mixed red and green)
- 1 cup corn (frozen or canned, drained)
- ¼ cup fresh cilantro, chopped
- Juice of 1 lime
Instructions
- Dice the bell peppers and rinse the black beans.
- Layer chicken breasts in the bottom of the crock pot.
- Add rice, beans, corn, bell peppers, taco seasoning, and pour in the chicken broth.
- Stir gently to combine.
- Cover and cook on low for 6–8 hours or high for 3–4 hours until chicken is tender.
- Shred chicken in the pot with two forks, then stir in lime juice and chopped cilantro.
- Serve warm in bowls or tortillas with your favorite toppings.
Notes
- For a spicier kick, add diced jalapeños or hot sauce.
- Substitute brown rice for white rice; increase cooking time accordingly.
- Store leftovers in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican