Slow-Cooker Southwest Cheesy Chicken and Rice

By: Melissa Baker

Recipe and Image Courtesy of www.BettyCrocker.com

Ingredients:

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

Directions:

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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.