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Slow Cooker Spicy Chicken and Rice Recipe

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This recipe for Slow Cooker Spicy Chicken and Rice, by , is from NuVanna 400, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Sarah Summers


4 boneless skinless chicken breasts
1 can (14 1/2 ounce) Rotel tomatoes mild or regular
1 can (10 ounce) mild enchilada sauce
1/4 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon salt
1 teaspoon ground cumin
1 Tablespoon chipolte pepper in adobo sauce, chopped
4 cups cooked rice, brown or white
1 can (15 ounce) black beans, drained
3/4 cup shredded sharp cheddar cheese
3/4 cup shredded pepperjack cheese

Place chicken in slow cooker. Combine tomatoes, enchilada sauce, garlic, paprika, cumin, salt, and chipolte, mix well and pour over chicken. Cover and cook on low 3-4 hours or until chicken is tender. Remove chicken and shred using fork. Return to slow cooker, add rice and beans, stir well. Sprinkle cheeses across top and let heat through for 20-30 minutes. *Can garnish with sour cream, cilantro or avocado.




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