Ingredients
- 3 Tbsp lime juice
- 2 tsp ground cumin, divided
- 2 tsp chili powder, divided
- 1 tsp garlic salt
- 1 medium red bell pepper, diced
- 1 poblano pepper, diced
- 1 medium onion, diced
- olive oil
- 4 Tbsp butter
- 2 tsp minced garlic
- 1 tsp parsley
- 4 large boneless skinless chicken breasts
- 1 [10 oz] package of saffron rice
- 1 [14 oz] can chicken stock
- 1 [10 oz] can cream of chicken soup
- ½ cup salsa
- 1 cup cooked black beans, rinsed
- 1 cup frozen sweet corn
- ⅓ cup fresh cilantro, chopped
- 1 cup shredded Cabot Colby-Jack cheese
- Chopped chives or green onions, for garnish
Instructions
- Grease the inside of a 6 quart slow cooker with non-stick cooking spray.
- In a small bowl, mix together, lime juice, 1 teaspoon olive oil, and one teaspoon each of cumin, garlic salt and chili powder to form a paste.
- Rub this mixture all over the chicken breasts, then set them aside.
- In a skillet on the stove top, heat 2 tablespoons of olive oil and saute the diced peppers and onions until they are soft. Season with salt and pepper to taste then add the butter to the skillet.
- Slowly add the chicken stock, deglaze the pan, then stir in 1 teaspoon each of cumin, minced garlic, chili powder and parsley. Simmer for 1-2 minutes.
- Mix in the rice, cream of chicken soup, salsa, cilantro, black beans, corn and chopped cilantro.
- Pour everything into the slow cooker.
- Place the seasoned chicken breasts on top of the mixture.
- Cook on low for 4-5 hours.
- Right before serving, remove the lid and sprinkle shredded cheese on top then replace the lid for just a few minutes or until melted.
- Serve with a scoop of sour cream or guacamole (optional); garnish with chopped chives or diced scallions prior to serving to give some color and extra flavor.
Source : allrecipes.com
