Forbidden Chicken

This chicken dish is named after the rich black Forbidden Rice it is paired with.

Forbidden Chicken Slow Cooker

3 boneless skinless chicken breast
1 can of Rotel at your preferred spicy level or 2 cups salsa
1-2 4oz. can green chilies
1 can of your favorite black, kidney or pinto beans (drained)
 1 can or 2 cups fresh or frozen corn
 4-8 oz. water
 1-2 tsp. garlic
2 TB chili powder
1 1/2 tsp. cumin
1 tsp. oregano
salt and pepper to taste

Additional:
4 cups cooked Forbidden rice
Cheese to top
Tortilla Chips

Garnish Optional Choices if desired:
Green Onions
Cilantro
Sour Cream
Fresh Diced Tomatoes 
Olives
Guacamole  

I always spray my slow cooker with cooking spray for easier cleanup, but it's optional.  Place chicken on bottom of slow cooker

I always rinse my beans in a colander to make sure they are good and rinsed.

Put all ingredients in crock pot and stir them together.

Cook on low for 6-8 hours or high for 4 hours.

After cooking, remove and shred your chicken.   The easiest and fastest method I've found to shred chicken is in my stand up mixer.  The finer you want your chicken shredded the longer you'll want to mix it.  I personally like mine a little chunky, so I check it often during mixing.

Add the chicken back to the slow cooker and stir.

Top with cheese and serve over rice, bread, noodles or in a tortilla shell (but drain fluid if you choose a tortilla shell).

We like ours over Forbidden Rice (AKA Black Rice), but any rice will do.  If you've never tried Forbidden Rice, it tastes like brown rice, but is full of antioxidants and fiber. To learn more click here We found ours in the bulk bins of our local grocery store.  It is cooked the same as any other rice 2 cups of water to every one cup of 
rice, boil for 20 min., let sit for 5 min. fluff with fork and enjoy.

We like to scoop it up with tortilla chips.

Enjoy!