Mexican

Crockpot Chicken Chili with Rice is for Dinner.

Crockpot Chicken Chili with Rice takes 5 minutes to prepare.

Crockpot Chicken Chili with Rice takes 480 minutes to cook.

Crockpot Chicken Chili with Rice makes 6 servings.

The ingredients for Crockpot Chicken Chili with Rice are:

Beans, black, 2 cup
Beans, red kidney, 2 cup
Canned Tomatoes, 2 cup
La Victoria Enchilada Sauce, 1 can
Chicken Breast, no skin, 2 breast, bone and skin removed , (I used frozen)
Chicken Broth, 1 cup
*Cumin seed, 1 tbsp
Chili powder, 1 tbsp
Salt, 1 tsp
Yellow Sweet Corn, Frozen, 1 cup kernels
*Brown Rice, medium grain, 2 cup
*Old El Paso Taco Seasoning, 4 tsp

Here is how you make Crockpot Chicken Chili with Rice:

Put all ingredients in slow cooker except rice, corna nd taco seasoning. Cook on low for 7 hours. Shred chicken with two forks. Add rice, corn and taco seasoning. Cook for another hour. Serve.Number of Servings: 6Recipe submitted by SparkPeople user SAMFISH1.

The nutritional information for Crockpot Chicken Chili with Rice is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 374.7

• Total Fat: 3.5 g
• Cholesterol: 46.5 mg
• Sodium: 1,442.5 mg
• Total Carbs: 56.1 g
• Dietary Fiber: 13.9 g
• Protein: 31.4 g

Crockpot Chicken Chili with Rice is Mexican cuisine.