Slow Cooker Southwest Cheesy Chicken And Rice Recipe

Ingredients

1

package (0.85 oz) Old El Paso™ chicken taco seasoning mix

1

teaspoon ground cumin

1/2

teaspoon salt

1/4

teaspoon ground red pepper (cayenne)

8

boneless skinless chicken thighs

1

can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, drained

1

can (15 oz) black beans, drained, rinsed

1

cup fresh or frozen whole kernel sweet corn

8

oz Kraft™ Velveeta™ cheese, cut into 1/2-inch cubes

2

cups shredded Cheddar cheese (8 oz)

4

cups cooked white rice

1/4

cup chopped fresh cilantro

Preparation

Spray 5-quart slow cooker with cooking spray. In small bowl, mix taco seasoning mix, cumin, salt and red pepper. Sprinkle both sides of chicken thighs with seasoning mixture; arrange in slow cooker. Pour tomatoes, beans and corn over chicken in slow cooker. Cover; cook on High heat setting 2 to 2 1/2 hours or until juice of chicken is clear when thickest part is cut (at least 165°F). Remove chicken and, using two forks, shred into bite-size pieces.

Add Velveeta™ and Cheddar cheeses to slow cooker. Cover; cook 15 minutes. Beat with whisk until cheeses have melted into sauce. Add rice and shredded chicken; stir to combine. Cover; cook about 10 minutes or until hot. Garnish with cilantro.

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