Southwest Black Bean Chicken and Rice

By ksgroves

Ingredients

• 1 tbs. olive oil
• 1 pound boneless, skinless chicken thighs or breasts
• 1 1/2 cup vegetable broth
• 2 tsp ground cumin
• 2 tsp. dried oregano
• 1 tbs. chili powder
• 1 medium onion, chopped (15 ounce) diced tomatoes, drained
• 1 cup shredded cheddar cheese

Preparation

Step 1

Heat oil in a 10-inch skillet over medium high heat. Add chicken thighs or breasts; brown completely.

Combine chicken, broth, seasonings, onion and rice in slow cooker. Top with beans and tomatoes.

Cover and cook 4-5 hours on low. Serve topped with cheese.