Description
Tender slow-cooked chicken, fluffy white rice, stringy black beans, and zesty salsa create a nutrient-rich bowl. This hands-free, high-fiber, low-sodium meal is perfect for quick weeknights or batch-cooking, with no pork, eggs, or alcohol used.
Ingredients
1.5 lbs chicken breasts, boneless skinless
1 cup uncooked long-grain white rice
1 can (15 oz) black beans, drained
1 cup tomato-based salsa (preferably homemade)
1 tbsp olive oil
4 garlic cloves, minced
1 tsp ground cumin
1 lime, juice and zested
1 tbsp salt-free seasoning blend (e.g., oregano, cayenne, chili powder)
Optional: Avocado oil or smoked paprika substitute
Instructions
Add chicken breasts to crockpot and season with cumin, salt-free seasoning, and half the lime juice.
Drizzle olive oil over chicken and sauté minced garlic briefly, then spoon into crockpot.
Cook on low for 5 hours or high for 3 hours until chicken is tender.
Stir in drained black beans and uncooked rice, cover, and cook an additional 2 hours on low.
15 minutes before serving, add preferred salsa and remaining lime juice to the crockpot.
Serve in bowls with optional chopped cilantro, scallions, or lime zest for freshness.
Allow to rest 5-10 minutes before eating for fluffier rice.
Notes
Aquafaba can be used to rinse chicken for potential bacterial reduction
Use 100% whole grain wild rice for an extra fiber boost
Homemade salsa with fresh tomatoes and cilantro cuts sodium by up to 75% compared to store-bought
Add sautéed poblano peppers for extra texture and heat
Storage: Refrigerate leftovers for 4 days or freeze for 3 months
- Prep Time: 15
- Cook Time: 300
- Category: Trending
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (450g total weight)
- Calories: 320
- Sugar: 4g
- Sodium: 900mg
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 80mg
