Slow Cooker Mexican Chicken & Rice

A one pot easy to prepare meal that's perfect for a busy night!! Full of flavor!

RECIPE:

• 4-5 pieces chicken thighs - boneless skinless

• 1 tablespoon chicken seasoning

• 3 cloves garlic minced

• 1 medium red onion (chopped)

• 1 bell pepper - red, yellow, or green (chopped)

• 3 medium-sized tomatoes (chopped)

• 1-2 tablespoon tomato paste

• ¾ teaspoon salt (or more, to taste)

• black pepper (to taste)

• ½ teaspoon dried oregano

• 1 teaspoon cumin

• 1½ teaspoon ground paprika (smoked or sweet)

• ½ teaspoon red pepper flakes

• ⅔ cup chicken stock

• 1 cup basmati rice

• 1½ cups low-sodium chicken stock (or water)

• a handful of chopped cilantro or parsley (to garnish)

• Season the chicken thighs on both sides with chicken seasoning.

• In a skillet (or using the sauté function of your slow cooker, if available), heat the olive oil over medium-high heat. Once hot, add the chicken thighs and sear until golden brown, about 3-5 minutes per side. Then, set the chicken aside.

• Add minced garlic, onion, tomatoes, tomato paste, bell pepper, salt, pepper, oregano, cumin, paprika, red pepper flakes, and chicken stock to the slow cooker.

• Add the seared chicken thighs and stir to combine.

• Cover the slow cooker and set the slow cooker to high for 4 hours.

• About 1.5 hours before the end of cooking, add the uncooked rice and an additional 1½ cups of chicken stock or water. Stir gently to ensure the rice is well submerged in the liquid.

• After the cooking time, check if the rice is cooked. Adjust the seasoning with more salt and pepper if needed.

• Garnish with chopped cilantro or parsley, then serve.

6 Servings:

2 points each

168 calories

3g fat

18g carbs

16g protein

Original Recipe: https://weeatatlast.com/wprm_print/slow-cooker-mexican-chicken-and-rice

YouTube Video: https://youtu.be/2nZExCEvLh0