Ingredients

The following ingredients have 5 Servings
  • 2 Tbsp lime juice
  • 1 Tbsp olive oil (plus additional as needed)
  • 2 tsp ground cumin (divided)
  • 2 tsp chili powder (divided)
  • 1 tsp garlic salt
  • 1 medium red bell pepper (poblano pepper & onion diced)
  • 4 Tbsp butter or light butter
  • 1 tsp minced garlic
  • 1 tsp oregano
  • 4-6 boneless skinless chicken breasts
  • 1 10 oz package of saffron rice [I used Mahatma]
  • 1 14 oz can chicken broth
  • 1 10 oz can cream of celery soup
  • 1/2 cup chunky salsa
  • 1 cup cooked black beans (rinsed)
  • 1 cup frozen sweet corn
  • 1/3 cup chopped fresh cilantro
  • 1 cup shredded Colby-Jack cheese
  • chopped chives or green onions for garnishing

Instruction

  • Spray the inside of a 6 quart slow cooker with cooking spray. In a small bowl, mix together, lime juice, olive oil, 1 tsp cumin, 1 tsp chili powder and garlic salt to form a paste. Rub on all sides of chicken, set aside.
  • On the stove top, saute the diced peppers and onions in a couple of drizzles of olive oil until beginning to brown. Season with salt and black pepper to your taste. Add butter and minced garlic. Simmer for 1 minute.
  • To the pan add the chicken stock, scraping any brown bits from pan. Stir in remaining cumin, chili powder plus 1 tsp oregano. Stir well.
  • Add rice, soup, salsa, cilantro, black beans, corn and chopped cilantro. Mix thoroughly then pour into slow cooker. Arrange chicken breasts on top..
  • Cook on low for 4 1/2-5 hours. In the last 5 minutes of cooking, remove the lid and sprinkle shredded cheese on top then replace the lid. Keep warm just until cheese has melted. 
  • Serve with a dollop of sour cream or guacamole on the side and garnish with chopped chives or green onions before serving.