Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 medium yellow onion, diced
- 16 oz jar salsa
- 15 oz can black beans
- 10 oz can diced tomatoes
- 4 oz can diced green chiles
- 2 cups low-sodium chicken broth
- variety of toppings (sour cream, olives, avocado, shredded cheese)
Instructions
- Place chicken breasts in the bottom of the slow cooker.
- Add diced onion, salsa, black beans, diced tomatoes, green chiles, chicken broth, and spices.
- Stir gently to combine; cover and cook on low for 4 hours.
- Shred the chicken using forks and mix back into the slow cooker with instant rice.
- Cover and cook for an additional 45 minutes until rice is tender.
- Top with shredded cheese and let it melt before serving.
- Prep Time: 10 minutes
- Cook Time: 4 hours and 45 minutes
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 380
- Sugar: 3g
- Sodium: 750mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 35g
- Cholesterol: 90mg