Southwest Chicken and Rice (Crock Pot) |
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Prep Time: 7 Minutes Cook Time: 240 Minutes |
Ready In: 247 Minutes Servings: 6 |
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I was at a loss for an easy chicken dinner. So I threw this together at the last minute and was PLEASANTLY surprised and VERY excited!! Ingredients:
4 boneless chicken breasts |
16 ounces chili hot beans (bush's medium) |
2 cups catalina dressing |
1/3 cup old el paso taco sauce |
12 ounces frozen corn (or 1 12 oz can of corn, drained) |
4 cups cooked brown rice |
sour cream |
Directions:
1. Place chicken, beans, catalina dressing and taco sauce in a crock pot.
2. Cook on low heat for 6-8 hours or high for 4 hours.
3. Stir in corn.
4. Cook rice according to package directions.
5. Put 1 cup of rice on your plate.
6. Place a chicken breast on top of the rice.
7. Spoon mixture of beans, corn and sauce over top.
8. Add a dollup of sour cream.
9. ENJOY!
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