Slow Cooker Chicken, Beans and Rice

Slow Cooker Chicken, Beans and Rice


  • 1 (15-ounce) can reduced-sodium black beans, drained and rinsed
  • 1 (15-ounce) can reduced-sodium pinto beans, drained and rinsed
  • 1 (10-ounce) can diced tomatoes & green chilies
  • 1 (12-ounce) bag frozen yellow corn
  • 1 red bell pepper, thinly sliced
  • 2 cups organic low-sodium chicken broth
  • 2 teaspoons cumin
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon cinnamon
  • 1 pound boneless, skinless chicken breasts
  • 1 cup whole grain brown rice


  • fresh cilantro, chopped
  • reduced-fat sour cream
  • jalapeño, sliced
  • shredded reduced-fat mild cheddar cheese

*Optional ingredients are not included in nutritional calculations.


  1. Put all ingredients except the rice into the slow cooker, place the chicken on top.
  2. Simmer for 4 to 6 hours until the chicken can be easily shredded.
  3. Take the chicken out of the slow cooker. Shred it before bringing it back to the slow cooker.
  4. Add the rice and cook 30 minutes more until the rice is well cooked or until total liquid absorption.
  5. In case of too much liquid, keep the slow cooker covered and cook on high for 15-30 minutes more.

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