Ingredients
·
1 cup chicken stock,
divided, plus more if needed
·
2 teaspoons chili powder
·
2 teaspoons salt
·
1 teaspoon cumin
·
1 cup brown rice
·
1 to 1 1/2 pounds
boneless skinless chicken breasts, chicken thighs, or a mix
·
1 14.5-ounce can diced
tomatoes
·
1 15-ounce can black
beans, drained and rinsed
·
1 cup frozen corn
·
Optional toppings: shredded cheese, chopped cilantro,
sour cream, diced avocado, salsa, hot sauce, diced green onions, shredded
lettuce
Instructions
Combine the chicken breasts, diced
tomatoes, 1/2 cup of chicken stock, chili powder, salt, and cumin in the bowl
of a 2 1/2- to 3 1/2-quart slow cooker. Make sure the chicken is covered, and
add additional stock if needed. Cover with the lid and cook on low for 3 to 4
hours.
Remove the lid and add the rice, black
beans, frozen corn, and the remaining chicken broth. Replace the lid and
continue cooking on low for another 3 to 4 hours. Check the rice periodically
in the last hour of cooking, stirring once or twice to make sure the rice cooks
evenly and adding more chicken broth if the mixture seems dry. Cooking is done
when the rice is tender — if the rice is done while there is still liquid left
in the slow cooker, remove the lid and cook on high to let the liquid evaporate.
Serves 6 to 8
