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

With plenty of spice from ground cumin, cayenne and paprika and the bit of char that frozen roasted sweet corn brings to the dish, you won't miss the browning step in this easy load-and-go recipe. If frozen roasted corn isn't available, substitute regular.

Liana Krissoff Reviewed by Dietitian Nadine Bradley, RD, CNSC
Reviewed by Dietitian Nadine Bradley, RD, CNSC
EatingWell.com, January 2023

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Credit: Photographer: Greg DuPree, Food Stylist: Ali Ramee Prop Stylist: Christine Keely

Recipe Summary

active:
10 mins
total:
4 hrs 20 mins
Servings:
6

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • 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.

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  • 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.

Equipment

6-quart slow cooker

Nutrition Facts

Serving Size:
about 1 1/3 cups
Per Serving:
421 calories; protein 33g; carbohydrates 57g; dietary fiber 7g; sugars 3g; fat 7g; saturated fat 2g; mono fat 2g; poly fat 1g; cholesterol 107mg; vitamin a iu 682IU; vitamin b3 niacin 8mg; vitamin b12 1mcg; vitamin c 6mg; vitamin d iu 1IU; vitamin e iu 1IU; folate 22mg; vitamin k 13mg; sodium 271mg; calcium 56mg; iron 3mg; magnesium 73mg; phosphorus 313mg; potassium 710mg; zinc 3mg; omega 6 fatty acid 1g; niacin equivalents 12mg; selenium 28mcg.
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