Slow Cooker Salsa Chicken with Cilantro Rice

There is just something wonderful about coming home after work to a deliciously smelling house.  Since both of us work full-time the slow cooker can be such a welcome break to our busy schedules.  This recipe for Slower Cooker Salsa Chicken sounded too good to pass up and I had to pair it with cilantro rice because that seemed only appropriate :)

Slower Cooker Salsa Chicken (original recipe from Allrecipes)

Ingredients

• 1 16 ounce jar of salsa
• 1 package of dry taco seasoning mix (I make my own with the following spices:

• 1 tablespoon chili powder
• 1 ½ teaspoons ground cumin
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• ½ teaspoon paprika
• ¼ teaspoon garlic powder
• ¼ teaspoon crushed red pepper flakes
• ¼ teaspoon oregano )

• 1 lime, juiced
• 3 tablespoons chopped fresh cilantro
• 3 lbs skinless boneless chicken breast, halved if you want to shred later or sliced to desire size
• 1 15 ounce can of black beans, drained and rinsed
• ½ cup of frozen corn

Directions

1. Place everything up to the chicken breast into the slow cooker and stir to combine.   
2. Add the chicken breasts, and stir to coat with the salsa mixture.   
3. Cover the cooker, set to high and cook until the chicken is very tender, about 4 hours.  Or set to low and cook 6 to 8 hours.   
4. About 30 minutes before serving ( I put in right before starting my rice) add the black beans and corn and stir to combine.

For the rice I combined 2 cups of cooked rice with the juice of ½ a lime and 3 tablespoons of chopped fresh cilantro.

Serve the chicken on top of the rice and enjoy!