Рецепт Slow Cooker Spicy Shredded Chicken with Black Beans & Corn
You know we’re in the middle of college basketball craziness, when your husband calls you on his lunch break to ask, “Hey hun, is it OK if some folks come over after work to watch the game?” So what can you quickly make that’ll feed a big crowd? Something that’s easy, delicious, and won’t spoil anyone’s healthy or gluten free diet?
You can find the RO*TEL diced tomatoes by the other canned tomato products. It’s just down the aisle from the cans of black beans and corn, too!
Normally, a dish like Slow Cooker Spicy Shredded Chicken with Black Beans & Corn would be served in tacos or maybe burrito style. But I’ve elected to serve it on brown rice as a “burrito bowl.” With everyone’s eyes on the game, who needs something messy like a taco running down your arms or falling into your lap? It’s so much easier to sit there with a bowl and spoon while you’re cheering on your favorite team, don’t you think?
This Mama’s recipe tips for making Slow Cooker Spicy Shredded Chicken with Black Beans & Corn
My recipe for Slow Cooker Spicy Shredded Chicken with Black Beans & Corn requires a six-quart slow cooker and has just enough room to spare. If you don’t have a six-quart slow cooker, I suggest dividing the food evenly into two smaller slow cookers.
Make the brown rice in a rice cooker. That way it can stay warm throughout the evening. If you don’t have one, you can buy a rice cooker at Walmart. Your local store should have several styles in stock. (Mine does.)
Set this up buffet style, but show your guest how to make it. Explain first the rice, then the chicken, then the toppings like cheese, onions, avocados, hot sauce, and maybe a squeeze of lemon.
Besides spicing this up with Mexican hot sauce, my husband suggests sriracha.
I loved serving this with a squeeze of Meyer lemons, which are sweeter and more mild than regular lemons. And yes, you can get them at Walmart! Limes are good, too, of course. Don’t forget extra lemons and limes for beer, if you’re serving any!
Speaking of adult beverages, if you need a drink suggestion, try my Gluten Free Peach and Cherry Beer Margaritas. I’m sure you can get most of the supplies while you’re at Walmart, too.
Leftover Slow Cooker Spicy Shredded Chicken with Black Beans & Corn can be served in sandwich wraps or mixed with a little mayo and served like a chicken salad sandwich!
Slow Cooker Spicy Shredded Chicken with Black Beans & Corn
Ingredients
Cooking spray
- 5 pounds chicken breasts, skinless and boneless
- 2 (10 ounce) cans RO*TEL Mexican Style Diced Tomatoes with Lime Juice and Cilantro
- 2 (o ounce) cans RO*TEL Hot Diced Tomatoes and Habaneros
- 1 (20 ounce) can crushed pineapple with 100% juice
- 2 (15.25 ounce) cans sweet golden whole kernel corn, drained
- 2 (15 ounce) cans black beans, drained and rinsed
- 1 tablespoon sea salt
- Brown rice
Serve with Mexican style shredded cheese, avocado, hot sauce, chopped onion, and slices lemon and limes.
Directions
Spray the inside of the crock with cooking spray. Place chicken breasts at the bottom of the crock.
Place the RO*TEL tomatoes, crushed pineapple with juice, drained corn, drained and rinsed black beans and sea salt on top of chicken breasts. Using a large spoon, carefully mix ingredients except for the chicken, which should be left on the bottom.
Cover and place on high for 4 hours or on low for 8 hours.
An hour before chicken will be ready, make enough rice to serve 10-12 people.
When chicken is easily shredded with a fork, remove all ingredients with tongs and a slotted spoon. There will a lot of liquid in the crock, so you’ll need to strain it. Set the liquid aside temporarily.
Shredded the chicken with a fork and place all the food back into the slow cooker. Mix all the ingredients until they’re thoroughly incorporated. Place your slow cooker on the low setting, if it has one. If not, turn it off and unplug it.
Taste the chicken. If it’s dry, add back some of the liquid you removed and taste again until you’re satisfied. Toss any remaining liquid.
To serve, place brown rice in bowl, put some of the shredded chicken on top, then add toppings such as shredded cheese, avocado, chopped onion, hot sauce and a squeeze of lemon or lime. Enjoy!
Prep Time: 15 Minutes
Cook Time: 4 Hours
Total Time: 4 Hours
Servings: Serves 10 – 12
Serving size: 1/10 to 1/12 of recipe
Don’t forget to pick up your cans of RO*TEL at Walmart to make game day a big hit! What are your favorite recipes using RO*TEL?