Ingredients

The following ingredients have 4 Servings
  • 1.5 lbs. boneless skinless chicken breast
  • 15 oz. canned pinto beans (strained and rinsed)
  • 2 cups minute brown rice
  • 1 large green pepper (chopped)
  • 1 large yellow pepper (chopped)
  • 1/2 large yellow onion (chopped)
  • 1 tablespoon minced garlic
  • 3 cups enchilada sauce
  • 1/2 tablespoon Frank's hot sauce (or apple cider vinegar)
  • salt (to taste)
  • 1 cup water

Instruction

  • Place all ingredients for the chicken enchilada casserole into your slow cooker. Mix well and make sure chicken and rice are submerged under all wet ingredients.
  • Cover slow cooker and cook on high for 3-4 hours OR cook on low for 6-8 hours.
  • When the chicken is fully cooked, remove chicken from the slow cooker and cut into small chunks. Place back into your slow cooker and mix.
  • Serve with Greek yogurt, avocado, cheese, or any topping of your choice!