This recipe involves no chopping! Just open and drain canned veggies, and add the spices. It also freezes well to make individual lunch containers to reheat.
|1 Pkg||Maple Leaf Prime Naturally® Boneless Skinless Chicken Thighs|
|14 oz||canned diced tomatoes|
|19 oz||canned black beans|
|1 can||chopped green chilies|
|1 cup||frozen corn|
|2 tsp||chili powder|
|1 cup||chicken broth (no salt added)|
|Black pepper||to taste|
|180g||instant brown rice, cooked according to package|
Drain black beans and diced tomatoes and place in slow cooker pot. Add green chilies and corn. On top, layer chicken breasts and then season chicken with chili powder, cumin and black pepper. Pour broth in and place lid on for 4 hours on high. When 4 hours is complete, remove lid and break up chicken into chunks using a wooden spoon.
Serve over brown rice or on a tortilla and top with cheese, salsa, guacamole or sour cream.
Show More Comments
No Comments yet