Slow Cooker Chicken Enchilada Casserole

Ingredients

• 1.5 lbs. boneless skinless chicken breast
• 15 oz. canned pinto beans (strained and rinsed)
• 2 cups minute brown rice
• 1 large green pepper (chopped)
• 1 large yellow pepper (chopped)
• 1/2 large yellow onion (chopped)
• 1 tablespoon minced garlic
• 3 cups enchilada sauce
• 1/2 tablespoon Frank's hot sauce (or apple cider vinegar)
• salt (to taste)
• 1 cup water

Steps

1. 1

   Place all ingredients for the chicken enchilada casserole into your slow cooker. Mix well and make sure chicken and rice are submerged under all wet ingredients.

2. 2

   Cover slow cooker and cook on high for 3-4 hours OR cook on low for 6-8 hours.

3. 3

   When the chicken is fully cooked, remove chicken from the slow cooker and cut into small chunks. Place back into your slow cooker and mix.

4. 4

   Serve with Greek yogurt, avocado, cheese, or any topping of your choice!