The most tender chicken is cooked in a crockpot! This recipe combines chicken & rice to give a full meal deal! It has a taste of Mexico in every bite!

Ingredients:

• 4 chicken breasts, boneless & skinless
• 1 c. long-grain white rice
• 1-15 oz. can of black beans, drained & rinsed
• 1-15 oz. can of corn, drained
• 1-10 oz. can of diced tomatoes with green chilis
• 1 packet of taco seasoning or 2 T. of taco seasoning mix
• 1 c. chicken broth
• 1 c. cheddar cheese, shredded
• 1/4 c. fresh cilantro, chopped
• Salt & pepper, to taste

Directions:

1. Place the chicken breasts at the bottom of the crockpot.
2. In a separate bowl mix the rice, black beans, corn, diced tomatoes with green chilis, taco seasoning & chicken broth. Stir until well combined. If the crockpot tends to cook hot, add an extra 1/2 c. of chicken broth, to prevent the rice from sticking or drying out.
3. Pour the mixture over the chicken in the crockpot. Then season with salt (to taste) & pepper (to taste).
4. Cover the crockpot & cook on low for 6-7 hours or on high for 3-4 hours. Cook it until the chicken is fully cooked & the rice is tender.
5. Once done, use two forks & shred the chicken directly in the crockpot. Then stir everything together.
6. Sprinkle the shredded cheddar cheese on top, cover again & let it sit for an additional 10 minutes until the cheese is melted.
7. Garnish with fresh cilantro before serving!