Chicken Enchilada Casserole – Slow Cooker
Ingredients
- 1 ½ lb chicken breast diced
- 1 15 oz can pinto beans drained and rinsed
- 2 cups minute rice white or brown
- 1 green bell pepper sliced
- 1 yellow bell pepper sliced
- 1 medium onion sliced
- 1 tbsp garlic minced
- 3 cups enchilada sauce canned or homemade
- ½ tbsp hot sauce more or less to taste
- salt and pepper to taste
- 1 cup water
Instructions
- Add all ingredients to slow cooker, mixing well. Be sure chicken and rice are submerged. Cook for 4 hours on high or 7 hours on low.
- Serve with toppings- avocado, cheese, sour cream or Greek yogurt, green onion.
Notes
** To make a freezer meal, add all ingredients to an airtight container or freezer bag. To cook, thaw and follow directions.
