Slow Cooker Mexican Stir Fry
A twist on your traditional stir fry, this Slow Cooker Mexican Chicken and Rice features chunks of chicken, beans, corn, and your favorite Tex-Mex seasonings all served over a bed of rice. Slow Cooker Mexican Chicken is a quick and easy recipe that’s perfect for busy nights!
Servings 4
Ingredients
- 1 lb Boneless chicken cubed
- 14.5 ounces canned black beans, rinsed & drained
- 12 ounces frozen corn
- 1 Onion chopped
- 2 Cloves garlic minced
- 1 tsp Cumin
- Salt to taste
- black pepper to taste
- 2 Limes juiced
Instructions
- Get your slow cooker ready, spray it with nonstick cooking spray.
- Then combine your chicken, corn, black beans, cumin, garlic, lime juice, and onion to your crockpot.
- Cook on low for 8 hours or high for 4 hours.
- During the last 30 minutes of cook time cook 2 cups of rice according to cooking direction on rice package. You can also make baked rice if you want to.
- Put rice on to your plate, then top with the slow cooker Mexican stir fry, and squeeze a little bit of lime juice on top if you want to add more to your meal.