Recipe: Crockpot Azteca Chicken and TexMex Rice

My August Challenge is to make all of the dinners we are at home for (we've got a couple vacations coming up and then I'm back to work on the 22nd!) out of AdvoCare's 24DC Cookbook or recipes that I've found online that are what I called "Advo-Friendly". Sadly, it's the 8th of August and I've technically only made 2 meals out of the cookbook...but here's one that we had last night! The hubs gave it a 7/10 so I think I'll make it again but with some tweeks.

{ Slow Cooker Chicken Azteca }

Ingredients:

3-4 boneless skinless chicken breasts (minus fat)

1/2 cup chicken broth

1 cup salsa (No Sugar Added)

1 can low soidum black beans (rinsed and drained)

2 cloved garlic, minced

1 tsp cumin 

{I didn't have cumin so I improvised and used a Chipotle rub seasoning instead!}

 { TexMex Rice }

Ingredients:

1 cup dry brown rice (NOT Minute Maid!)

2 cloves garlic, minced

2 1/4 cups water or low sodium chicken broth (I used broth)

1 cup salsa (No Sugar Added)

Directions for Chicken:

1. Place chicken in slow cooker.
2. Top with remaining ingredients.
3. Cover and cook on low for 6-7 hours.
4. Serve.

Directions for Rice:

1. In a large sauce pan saute rice and garlic until lightly browned.
2. Stir in water/broth and salsa.
3. Bring to a boil then reduce heat.
4. Cover and simmer for approximately 30 minutes or until rice is tender and liquid is absorbed.

{I found that the rice was still a bit hard after 30 mins and probably could of used another 10 mins...}

You can serve this MANY ways! 

• Shred the chicken, stir in with rice... OR
• Remove the chicken breasts, place on rice and top with salsa...OR
• Make it into burritos like we did with whole grain tortillas! 

How did you like the recipe?!