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Tuesday, November 4, 2014

A Fantasic Fall Recipe!

With the weather turning colder, and busy-ness upon us, I always turn to my Crock-Pot for supper.  Here is one of my favorite gluten-free, kid-friendly recipes.  


2 cans Rotel Original Diced Tomatoes & Green Chilies (undrained)
1 can (15 oz.) tomato sauce
1 can whole black beans, drained, rinsed
1 c. frozen whole kernel corn
2 Tbsp taco seasoning
2 c. water
1 ½ lbs. boneless skinless chicken breasts, cut into pieces, uncooked (slightly frozen works great)
1 ½ c. white long-grain rice, uncooked

Spray inside of slow cooker with cooking spray.  Place all ingredients, except rice, in slow cooker.  Cover, cook on Low 7 ½ hours until chicken is tender.

Add rice, stir and cook 30 minutes more or until rice is tender and liquid is absorbed.  Stir again before serving.

Leftovers are good placed inside a warm tortilla and topped with cheese and sour cream, or over corn chips.