This recipe came out of “I don’t have everything to make anything in the fridge so I will just dump a bunch of stuff into the slow cooker and hope that it’s good.”  It was.

  • 3 chicken breasts
  • 1 cup brown rice (NOT instant)
  • 3/4 box of low sodium chicken stock (or broth.  This was just what I found in my fridge.)
  • 1 jar salsa
  • 1 can low sodium black beans, rinsed
  • your favorite taco seasonings (I used chile powder, cumin, sea salt, garlic powder, and onion powder)

Mix all up in the slow cooker and set on low for 4 hours, and then high for 2 more.  (This cook time is approximate.  It really depends on how fast your rice cooks.  Y’all know my relationship with rice.)  I shredded the chicken with 2 forks at the 4.5 hour mark so that the inside can soak up all the goodness.