Name: Slow-Cooker Chicken & Brown Rice with Roasted Corn & Black B
Cook time: 4 h 20 min
Total time: 4 h 20 min
Yield: 6 servings
Ingredients: 2 cups unsalted chicken broth; 4 tablespoons tomato paste; 2 teaspoons ground cumin; 2 teaspoons granulated garlic; 1 ½ teaspoons paprika; ¼ teaspoon ground cayenne pepper, or to taste; ½ teaspoon ground pepper; Pinch of salt; 1 ½ pounds boneless, skinless chicken thighs, trimmed and cut into 2-inch pieces; 1 (15 ounce) can no-salt-added black beans, rinsed; 1 ¾ cups frozen roasted corn kernels; 2 (10-ounce) packages frozen cooked brown rice; 1 cup chopped fresh cilantro, divided; Cotija cheese and lime wedges for serving

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Combine broth, tomato paste, cumin, garlic, paprika, cayenne, pepper and salt in a 6-quart slow cooker. Add chicken, beans and corn. Cover and cook on Low until the chicken is cooked through, about 4 hours.

Increase heat to High. Gently stir in rice and 3/4 cup cilantro. Cover and cook until heated through, about 10 minutes. Serve topped with the remaining 1/4 cup cilantro, cotija and lime wedges, if desired.

¼ teaspoon ground cayenne pepper, or to taste

1 ½ pounds boneless, skinless chicken thighs, trimmed and cut into 2-inch pieces

1 (15 ounce) can no-salt-added black beans, rinsed

2 (10-ounce) packages frozen cooked brown rice

Cotija cheese and lime wedges for serving

Slow-Cooker Chicken & Brown Rice with Roasted Corn & Black B

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