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A bowl of tender shredded chicken, hot cooked rice and slightly spicy black beans served with fresh toppings is a meal that will satisfy anytime. Make this slow-cooker chicken dish on the weekend and reheat throughout the week for easy at-work lunches or dinner at the end of a long day. For a variation, swap the brown rice for a grain medley.

Source: Everyday Slow Cooker


Recipe Summary

15 mins
3 hrs 45 mins


Ingredient Checklist


Instructions Checklist
  • Sprinkle the chicken with the cumin, black pepper, coriander, and 1/2 teaspoon of the salt. Place the chicken in a 5- to 6-quart slow cooker. Add the stock; cover and cook on LOW until the chicken is tender, about 3 hours and 30 minutes. Transfer the chicken from the slow cooker to a cutting board, reserving the cooking liquid in the slow cooker. Shred the chicken into bite-sized pieces, discarding the bones. Toss the chicken with 1/2 cup of the reserved cooking liquid from the slow cooker and the remaining 1/4 teaspoon salt.

  • Prepare the rice according to the package directions. Stir together the beans, oil, and cayenne in a small microwavable bowl; microwave on HIGH until thoroughly heated, 1 to 2 minutes. Divide the chicken, rice, beans, and pico among 8 shallow bowls; top evenly with the radishes and avocado. Garnish with the cilantro leaves, if desired.

Nutrition Facts

about 1/2 cup chicken, 1/2 cup rice, 1/4 cup beans, 1/4 cup pico
470 calories; protein 40g; carbohydrates 40g; dietary fiber 11g; sugars 1g; fat 17g; saturated fat 3g; sodium 615mg.