Ingredients
Method
- Arrange the chicken breasts at the bottom of the slow cooker.
- Season the meat evenly with the chili powder, cumin, paprika, salt, and black pepper.
- Incorporate the diced onion, minced garlic, black beans, corn, and diced tomatoes with green chilies.
- Pour the chicken broth over the mixture and stir gently to combine.
- Cover the pot and cook on low for 6 hours or high for 3 to 4 hours.
- Remove the chicken from the cooker and shred it using two forks.
- Return the shredded chicken to the slow cooker and stir.
- Mix in the uncooked rice until thoroughly combined.
- Cook for an additional 30 to 40 minutes until the rice reaches a tender consistency.
- Stir in the lime juice and garnish with cilantro before serving.
Nutrition
Notes
Rice Timing: I have learned the hard way that adding the rice at the very beginning leads to a soggy mess, so I always wait until the chicken is shredded to stir it in for