Tuesday, April 18, 2017

Slow-Cooker Southwest Cheesy Chicken and Rice

Recipe and Image Courtesy of www.BettyCrocker.com


  • package (0.85 oz) Old El Paso™ chicken taco seasoning mix
  • teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground red pepper (cayenne)
  • boneless skinless chicken thighs
  • can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, drained
  • can (15 oz) black beans, drained, rinsed
  • cup fresh or frozen whole kernel sweet corn
  • oz Kraft™ Velveeta™ cheese, cut into 1/2-inch cubes
  • cups shredded Cheddar cheese (8 oz)
  • cups cooked white rice
  • 1/4 cup chopped fresh cilantro


  1. Spray 5-quart slow cooker with cooking spray. In small bowl, mix taco seasoning mix, 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 in slow cooker. Cover; cook on High heat setting 2 to 2 1/2 hours or until juice of chicken is clear when thickest part is cut (at least 165°F). Remove chicken and, using two forks, shred into bite-size pieces.
  2. 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.

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