Tex-Mex Crock Pot Chicken and Rice {My Kitchen Mondays}

In general, I plan my meals. I inventory the kitchen, pantry, fridge and both freezers. Based on that, I make my menu and then my grocery list of what I don’t have on hand. I despise throwing food away, wasting is one of my peeves. Keeping an inventory and using most of what I have on hand really helps cut down on wastage.

Having said that.. there are days when I don’t have a dinner scheduled. My choices are ordering pizza (generally, too expensive) or throwing something together (9 times out of 10, this is the road we take). Yesterday was one of those days. I realized at about 11 o’clock that I had no plans for dinner and all my meat was frozen. Oh, and did I mention that my oven isn’t working? So, I hopped on the internet and looked for something I could throw in the crock pot and pray it would be done by 5 o’clock.

I came across something called Slow-cooker Black Bean Chicken. It looked good but I didn’t have the ingredients it called for. Just like most you moms out there I raided my pantry and fridge to see if I had anything close. I was surprised how well it came out! I honestly thought it might be a bit bland with all the canned tomatoes and beans. Both my one and two year olds had seconds, and they are my picky ones. 

Tex-Mex Crock Pot Chicken and Rice

Ingredients:
2 cans chili beans
2 cans black beans
1 12oz bag of frozen corn
2 cans rotel
32 oz of salsa
2 or 3 chicken breasts (I used frozen)
2 teaspoons cumin
1 teaspoon salt
2 teaspoons pepper
2 tablespoons minced onion

How to:
Put all the ingredients in the crock, stir. Turn it on low and let it do it’s thing for 5-6 hours.
Stir it occasionally, or not- just depends if you are home.
When the chicken is done, take it out, shred it with forks and put it back in. Add the spices. Turn the crock to high and let it simmer about 20 minutes.

While it’s simmering on high, make some rice. I make mine 2:1, water:rice, you can make as much as you want, this particular time I added about 4 cups of cooked rice. When your rice is done, toss it (okay, not literally toss. I don’t want to be responsible for you having to pick up thousands of tiny, sticky rice grains.) into the crock with the chicken mixture.

Give it a stir and serve.
I ate it in a bowl, topped with some sliced green onions, a pile of cheese and a dollop of plain Greek yogurt. A couple of the kids liked it rolled in a soft tortilla like a burrito. We all enjoyed some tortilla chips on the side.

I apologize for having not taken a picture, and as you know, left overs are never as pretty. 🙂
Anywho… you give it a try and let me know what you think.

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