Crockpot Mexican  Chicken & Rice

Try this easy slow cooker meal for your next busy weeknight. Tender chicken and rice get cooked together with spicy Mexican flavors. The leftovers are great too.

– long-grain white rice – boneless, skinless           chicken breast – onion, chopped – reduced-sodium           chicken broth – salsa – green chiles  – black beans, rinsed and drained – lime, juiced – avocado, sliced                


In a crockpot, combine rice, chicken, onion, chicken broth, salsa, green chiles, & black beans.


Stir well to combine. Place the lid on the pot.  Cook for 4 hours on high or until rice is tender.


Remove lid & stir in  lime juice. 


Use a ladle to pour the dish into individual bowls. Top each serving with a couple of avocado slices.


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