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Slow-Cooker Southwest Cheesy Chicken & Rice


Published: Friday, September 27, 2024

.85 oz. packet chicken taco seasoning mix

1 tsp. ground cumin

½ tsp. salt

¼ tsp. cayenne pepper

8 boneless skinless chicken thighs

14.5 oz. can fire roasted diced tomatoes, drained

15 oz. can black beans or pinto beans, drained, rinsed

1 c. fresh or frozen whole kernel sweet corn

8 oz. Velveeta cheese, cut into ½" cubes

2 c. (8 oz.) shredded Cheddar cheese

4 c. cooked white rice

¼ c. chopped fresh cilantro

Spray 5-qt. slow cooker with cooking spray. In small bowl, mix taco seasoning, cumin, salt and red pepper. Sprinkle both sides of chicken thighs with seasoning mixture; arrange in slow cooker.

Pour tomatoes, beans and corn over chicken. Cover; cook on High heat setting 2 to 2½ hours or until juice of chicken is clear when thickest part is cut (at least 165°). Remove chicken and, using two forks, shred into bite-size pieces.

Add Velveeta and Cheddar cheeses to slow cooker. Cover; cook 15 minutes. Beat with whisk until cheeses have melted into sauce. Add rice and shredded chicken; stir to combine. Cover; cook about 10 minutes or until hot. Garnish with cilantro. —8 servings.

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