Slow Cooker Chicken & Brown Rice with Roasted Corn & Black Beans

Drescription

With plenty of spice from ground cumin, cayenne and paprika and the bit of char that frozen roasted sweet corn brings to the dish, you won't miss the browning step in this easy load-and-go recipe. If frozen roasted corn isn't available, substitute regular.

Ingredients

• 2 cups unsalted chicken broth
• 4 tablespoons tomato paste
• 2 teaspoons ground cumin
• 2 teaspoons granulated garlic
• 1 ½ teaspoons paprika
• ¼ teaspoon ground cayenne pepper, or to taste
• ½ teaspoon ground pepper
• pinch of salt
• 1 ½ pounds boneless, skinless chicken thighs, trimmed and cut into 2-inch pieces
• 1 (15 ounce) can no-salt-added black beans, rinsed
• 1 ¾ cups frozen roasted corn kernels
• 2 (10-ounce) packages frozen cooked brown rice
• 1 cup chopped fresh cilantro, divided
• cotija cheese and lime wedges for serving

Directions

1. Combine broth, tomato paste, cumin, garlic, paprika, cayenne, pepper and salt in a 6-quart slow cooker. Add chicken, beans and corn. Cover and cook on Low until the chicken is cooked through, about 4 hours.
2. Increase heat to High. Gently stir in rice and 3/4 cup cilantro. Cover and cook until heated through, about 10 minutes. Serve topped with the remaining 1/4 cup cilantro, cotija and lime wedges, if desired.