Veracruz Slow-Cooked Chicken with White Rice

Tender chicken breasts slow-cooked with bell peppers, diced tomatoes, and aromatic Mexican spices, shredded and served over fluffy seasoned white rice.

• Prep: 15 min
• Cook: 8 hr
• Total: 8 hr 15 min
• Servings: 6
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $3.21/serving

Dietary

• High-Protein
• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Sugar
• Halal
• Low-Fat
• Low-Sodium
• Low-Saturated-Fat
• Low-Calorie

Tags

• slow cooker
• comfort food
• healthy
• crowd-pleaser
• tangy

Ingredients

• 2 pound chicken breast (boneless, skinless)
• 1 yellow onion (medium, chopped)
• 2 clove garlic (minced)
• 1 green bell pepper (chopped)
• 1 red bell pepper (chopped)
• 1 can canned diced tomatoes (no-salt-added, undrained)
• 1 can canned diced green chiles (mild, undrained)
• 1 cup chicken broth (low-sodium)
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt (divided)
• 0.25 teaspoon black pepper
• 2 cup white rice (uncooked)
• 4 cup water
• 0.5 cup fresh cilantro (chopped)
• 2 tablespoon lime juice (freshly squeezed)

Instructions

1. Place 2 pounds chicken breast at the bottom of a 6-quart slow cooker.
2. Add yellow onion, garlic, green bell pepper, red bell pepper, diced tomatoes, diced green chiles, chicken broth, chili powder, ground cumin, dried oregano, 1/2 teaspoon of the salt, and black pepper to the slow cooker, stirring gently to combine around the chicken.
3. Cover and cook on low for 6 to 8 hours (or high for 3 to 4 hours) until the chicken reaches at least 165°F and is tender enough to shred easily.
4. Remove the chicken breasts to a cutting board and shred using two forks. Return shredded chicken to the slow cooker and stir well to coat with the sauce.
5. About 25 minutes before serving, combine 2 cups white rice, 4 cups water, and the remaining 1/2 teaspoon salt in a medium saucepan. Bring to a boil over medium-high heat, then cover with a tight-fitting lid, reduce heat to low, and simmer undisturbed for 18 minutes until the liquid is absorbed. Remove from heat and let rest covered for 5 minutes, then fluff with a fork.
6. To serve, portion the fluffy white rice into bowls and spoon the shredded Veracruz chicken and sauce generously over the top. Garnish with chopped fresh cilantro and drizzle with lime juice.

Notes

Keeps well in airtight containers in the refrigerator for up to 4 days. Reheat chicken and rice together in the microwave with a splash of water or broth to restore moisture.

Nutrition (per serving)

• Calories: 440
• Protein: 38.5 g
• Carbohydrates: 58.2 g
• Fat: 4.1 g
• Fiber: 3.4 g
• Sodium: 480 mg
• Saturated Fat: 0.9 g
• Sugar: 4.2 g
• Cholesterol: 95 mg