Lunch and Dinner

Crock pot cheesy chicken and rice

It’s far and few that my husband KNOWS what he wants for dinner, but i was at the grocery store struggling to think of meals for the week and viola a text from Jon with a dinner request!

So this original recipe was from 5 boys baker (see original below) and was fan-tas-tic! Perfect comfort food with great flavor and so easy! I made a few minor adjustments and it was so delicious! We actually used leftovers wrapped in a tortilla shell and ate it like a burrito!


  • 4 boneless skinless chicken breasts (could use boneless thighs too)
  • 14.5 oz can of mild “ro-tel” tomatoes
  • 10oz can of mild red enchilada sace
  • 1/2 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1 tsp ground cumin
  • 1 tsp Chile powder
  • 2 tbsp chopped chipotle pepper in adobo sauce (about 2 peppers) plus 1tbsp of the adobo sauce
  • 4 cups of cooked brown rice
  • 2 cans 15oz each of black beans, rinsed
  • 1/2 cup of shredded  sharp chedder cheese
  • 1/2 cup shredded pepper jack cheese

Optional toppings but totally worth it: cilantro, sour cream, avocado.


How to make

  1. Place chicken breasts in a large crock pot (4 or 5 qt)
  2. In a bowl, combine the tomatoes, enchilada sauce, spices, chipotle peppers with sauce and black beans.
  3. Mix well and pour over chicken.


  4. Cover and cook on low for 3 hours or until chicken is cooked through and reaches temp of 165.
  5. Remove chicken from crock pot, shred the chicken using two forks.
  6. Return chicken to the slow cooker.
  7. Add cooked rice, stir well.
  8. sprinkle cheese across the top and cover.
  9. Let cheeses melt for 10-15 minutes and serve!



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