Southwest Black Bean Chicken and Rice
- 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
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.