Description
An easy slow cooker dump-and-go recipe with chicken, rice, cheddar, enchilada sauce and corn. Lots of flavor with little effort.
Ingredients
Scale
- 1 cup chicken broth
- 1 cup converted rice
- 16 oz boneless skinless chicken thighs, cut into 2 inch pieces
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 2 cups frozen sweet corn blend
- 1 (10 oz) can red enchilada sauce
- 1 lime, juiced
- 2 oz cream cheese
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup chopped cilantro
Instructions
- Pour broth into slow cooker. Sprinkle in the rice. Place chicken on top of the rice. Sprinkle the chicken and rice with garlic powder, cumin, chili powder, salt and pepper. Sprinkle the corn over the top and drizzle the enchilada sauce and lime juice over the top. Scatter little dollops of cream cheese over the top.
- Cover and cook on low for 4 hours or on high for 2 ½ hours.
- Stir so that the cream cheese gets spread throughout the dish. Sprinkle the cheese on top and let it melt.
- Top with cilantro and serve.
- Category: Chicken
- Method: Slow Cooking