How to Make It
- Grease the inside of a 6 quart slow cooker with non-stick cooking spray.
- In a small bowl, mix together, lime juice, 1 teaspoon olive oil, and one teaspoon each of cumin, garlic salt and chili powder to form a paste.
- Rub this mixture all over the chicken breasts, then set them aside.
- In a skillet on the stove top, heat 2 tablespoons of olive oil and saute the diced peppers and onions until they are soft. Season with salt and pepper to taste then add the butter to the skillet.
- Slowly add the chicken stock, deglaze the pan, then stir in 1 teaspoon each of cumin, minced garlic, chili powder and parsley. Simmer for 1-2 minutes.
- Mix in the rice, cream of chicken soup, salsa, cilantro, black beans, corn and chopped cilantro.
- Pour everything into the slow cooker.
- Place the seasoned chicken breasts on top of the mixture.
- Cook on low for 4-5 hours.
- Right before serving, remove the lid and sprinkle shredded cheese on top then replace the lid for just a few minutes or until melted.
- Serve with a scoop of sour cream or guacamole (optional); garnish with chopped chives or diced scallions prior to serving to give some color and extra flavor. Enjoy!
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