My Top Picks Fall Favorites Slow Cooker

Chicken Tacos (slow cooker)

Source: Found on Pinterest

Delicious and you can prep rice and chicken ahead of time.
For Halloween, you can carve faces on the peppers to resemble pumpkins

Ingredients

Chicken

  • 2 chicken breasts (3/4 – 1 lb.)
  • 1 t. cumin
  • 1 t. garlic salt
  • 1 t. chili powder
  • ½ t. black pepper
  • 1 can diced tomatoes with green chilies

Mexican Rice

  • 1 Tbls. canola oil
  • 1 c. uncooked long grain rice (Uncle Ben’s)
  • ½ c. tomato sauce
  • 2 c. water (see Notes)
  • 1 t. chicken base or bouillon (see Notes)
  • 1 t. garlic salt
  • 1 t. cumin
  • 1 t. taco seasoning - I use my homemade recipe

Stuffed Peppers

  • 6-8 large orange bell peppers (See Notes)
  • prepared Mexican rice
  • 2 c. shredded cheddar jack cheese, divided
  • 1 can black beans, rinsed and drained

Instructions

Chicken: Add chicken to bottom of a small slow cooker. Combine seasonings and sprinkle on top of chicken; then cover with diced tomatoes. Cook on low for 3 to 3-1/2 hours or until you can shred chicken. After you shred chicken, allow it to remain in sauce.

You can make ahead and refrigerate to assemble later.

Rice: Heat oil in a 2 qt. sauce pan over medium heat. Add rice and stir often, until rice turns a nice golden toasty color. Add seasonings and cook for 30 seconds until fragrant. Add tomato sauce, water and chicken base or bouillon and bring to a boil.

Cover and reduce heat to low (make sure a simmer is maintained) and cook for 20-25 minutes until rice is tender. Remove from heat, let stand 5 minutes, then fluff with a fork.

You can make ahead of time and refrigerate to assemble later.

Filling: When ready to assemble, combine cooked rice, shredded chicken, 1-1/3 c. cheese and black beans in a large bowl.

Peppers: Bring a large pot of water to a boil. While waiting for water to boil, rinse peppers, slice tops off and hollow out the insides. Be sure to remove any seeds and white part inside. KEEP PEPPER TOPS IF CREATING PUMPKINS

When water is boiling, place peppers (at tops) in pot and allow to cook for 5 minutes until peppers are tender. Remove from water and set aside, upside down, on a cooling rack to cool.

Fill each pepper with chicken and rice mixture. You can bake right away or place in a large deep container, cover and refrigerate until ready to bake.

If baking right away, cover with foil and bake at 350 degrees for 30 minutes (If peppers were prepared ahead of time and refrigerated, increase baking time to 40 minutes).

Remove foil, top with remaining cheese and continue to bake until cheese is melted, and peppers are heated through.

NOTE: You can substitute a 14 -1/2 oz. can of chicken broth plus 1-1/2 oz. water instead of using the water and chicken broth or base for the rice.

If you want to make less than 6-8 peppers, just freeze leftover filling to make more again another time. You’ll just need to prep the peppers.