Southwest Chicken and Rice

Another Crock Pot family favorite! This dish taste a lot like enchiladas without tortillas.
Serves 8


8 Chicken breast, frozen is fine
2 cans Rotel - tomatoes, chilies, onions
Mexican seasoning blend
8 oz cream cheese
3 cups brown rice
2 cans pinto beans
optional - shredded cheese, avocado, salsa


1. Put chicken breasts in crockpot. Pour cans of Rotel over the top. Sprinkle with Mexican Seasoning blend of your choice.
2. Cook on high for 5-6 hours, less if using fresh chicken breasts. At some point during the day cook your rice and beans.
3. Using two forks, shred the chicken while still in crock pot. Be careful not to burn your hands or arms.
4. Add cream cheese to chicken mixture and cook with lid on until cream cheese is melted. Stir gently.
Dish up over brown rice with beans mixed in or on the side. Top with shredded cheddar cheese and avocado. Chips, guacamole, and salsa make excellent sides.

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