Serves 8.

Ingredients:

• 4 large boneless, skinless chicken breasts, cut in halves
• 1 lb canned black beans, drained and rinsed
• 2-15oz cans diced tomatoes with chiles
• 2 cups frozen corn
• 8oz tomato sauce
• 2 tsp. cumin, or to taste
• 2 tsp. chili powder, or to taste
• hot sauce to taste (optional
• 2/3 cups uncooked brown rice
• 1/2 cup fat-free or soy cheddar cheese
• fat-free sour cream (optional)

Instructions:

1. Put all but last three ingredients in a large crockpot or slowcooker; stir gentlely to mix ingredients, but make certain chicken is covered.
2. Cook on low for 4-5 hours; remove chicken and set aside.
3. Stir in uncooked rice; add water or broth if there isn’t enough liquid to cook rice.
4. Replace chicken on top and cook on low another 1-1/2 to 2 hours.
5. Stir in cheese just before serving while dish is still warm and top each serving with a dallop of sour cream if desired.

Created by The Weekend Chef.

Index Tags: beans • cheese • chicken • diet-friendly • freezer-friendly • grains • one pot • Recipes • slow cooker • sour cream • spicy • Weight Watchers© Core