We tried this yesterday and it was great. I cooked the chicken on low for four hours then added the brown rice to cook for four more. Another variation is to cook chicken on high for four hours and precook the rice and add it when chicken is done. Here's the recipe:
3 frozen chicken breasts
1 can chicken stock (1/2 cup with chicken, rest of can used when rice added)
1 1/2 cups brown rice
1 1/2 cups Pace picante sauce
2 teaspoons chili powder
1 teaspoon Cumin
1 teaspoon salt
1 can black beans rinsed and drained
1 cup corn (frozen or canned)
1 cup water
Place 1/2 cup chicken stock in slow cooker with chicken breasts, spices, and hot sauce. Cook on low for 4 hours then add rice, rest of chicken stock, water, beans, and corn. Cook on low for four more hours. Watch the rice to see if more water is needed. When rice is cooked, shred the chicken. Serve with sour cream, chopped cilantro, and queso blanco crumbled cheese.
3 frozen chicken breasts
1 can chicken stock (1/2 cup with chicken, rest of can used when rice added)
1 1/2 cups brown rice
1 1/2 cups Pace picante sauce
2 teaspoons chili powder
1 teaspoon Cumin
1 teaspoon salt
1 can black beans rinsed and drained
1 cup corn (frozen or canned)
1 cup water
Place 1/2 cup chicken stock in slow cooker with chicken breasts, spices, and hot sauce. Cook on low for 4 hours then add rice, rest of chicken stock, water, beans, and corn. Cook on low for four more hours. Watch the rice to see if more water is needed. When rice is cooked, shred the chicken. Serve with sour cream, chopped cilantro, and queso blanco crumbled cheese.
!
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