Recipe Details
Ingredients
-
3cupschicken broth
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1 ½cupsconverted long-grain white rice
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½largewhite onion, sliced
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1(24 ounce) jarsalsa
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1(4 ounce) canchopped green chilies
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1(1 ounce) packetdry taco seasoning mix, divided
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2skinless, boneless chicken breast halves
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1(15 ounce) canblack beans, drained
Cooking Directions
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Pour the chicken stock into a slow cooker, and stir in the rice, onion, salsa, green chilies, and half the taco seasoning. Rub the remaining taco seasoning over the chicken breasts, and place into the cooker. Place the lid on the cooker, and set to high setting.
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Cook until the rice is thickened and most of the liquid has been absorbed, about 3 hours. About 20 minutes before serving time, turn the cooker to warm setting. Remove the chicken breasts, and slice them. Stir the chicken and the black beans into the slow cooker. Return lid to cooker, allow the beans to heat, and serve.
Cook’s Note
If you prefer, set cooker to low and cook 5 to 6 hours.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories340 | |
| % Daily Value * | |
| Total Fat 2g |
2% |
| Saturated Fat 1g |
3% |
| Cholesterol 23mg |
8% |
| Sodium 2006mg |
87% |
| Total Carbohydrate 62g |
22% |
| Dietary Fiber 8g |
29% |
| Total Sugars 6g |
|
| Protein 18g |
|
| Vitamin C 18mg |
89% |
| Calcium 88mg |
7% |
| Iron 5mg |
26% |
| Potassium 740mg |
16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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