This family dinner feeds a large number of people and is incredibly simple and affordable.
| Prep Time: | 10 mins |
| Cook Time: | 4 hrs 30 mins |
| Total Time: | 4 hrs 40 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 2 (10 ounce) chicken breast, bone-in, with skin, raw
- 1 (15 ounce) can whole kernel corn, drained
- 1 (15 ounce) can black beans, rinsed and drained
- 2 cups salsa
- 2 cups brown rice
- 1 (8 ounce) package cream cheese, softened
Instructions
- Place frozen chicken breasts into a slow cooker and cover with corn, black beans, and salsa.
- Cook on High for 4 hours.
- Transfer chicken breasts to a cutting board and shred with 2 forks. Return shredded chicken to the slow cooker and stir in brown rice. Mix in cream cheese, cover, and cook for 30 more minutes.
Nutrition Facts
| Calories | 378 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 57 mg |
| Dietary Fiber | 6 g |
| Protein | 20 g |
| Saturated Fat | 6 g |
| Sodium | 696 mg |
| Sugars | 3 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
I made this using boneless skinless chicken breast instead of bone in. I used my instant pot on the slow cooker setting to cook. The rice did not cook in 30 more minutes,45 more or even an hour. There just was not enough liquid. I ended up adding 2 cups of chicken broth and switching to pressure cook mode for 15 minutes with natural release to finally get the rice cooked. To serve, I added some crema and cilantro. Note, the flavor is dependent on the salsa you use.