AFS Blog Recipes

Slow Cooker Chicken Rice Bowls

Try these delicious rice bowls for a simple slow-cooker dinner.

Servings: 6
Prep Time: 20 minutes
Cook Time: 9 Hours

Ingredients
1 ½ lbs. chicken breasts
1 (16 oz.) jar salsa
1 (15 oz.) can black beans, drained
8 oz.  frozen corn
1 tbsp. chili powder
½ tbsp. cumin
½ tbsp. minced garlic
½ tsp dried oregano
¼ tsp cayenne pepper
½ tsp salt
Cracked pepper to taste
2 cups dry rice
8 oz. shredded cheddar cheese
½ bunch cilantro (optional)

Directions

Add everything except the rice, cheese, and cilantro to the slow cooker along with ¼ cup of water. Stir everything and make sure the chicken is covered in the mixture.
Secure the lid on your slow cooker and cook on low for 8 hours.
Near the end of the cooking time, cook the two cups of rice.
After 8 hours of cooking, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken (it should be super tender and will shred easily).
Build the taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese, and fresh cilantro before serving.

AFS Blog Recipes

Gameday Nachos

This super quick appetizer will be the highlight of your game day party. Ready in less than 30 minutes, you won’t miss a single play.

Servings: 4

Prep Time: 20 Minutes

Cook Time: 10 Minutes

Ingredients

6-8 large handfuls of corn tortilla chips
1 ½ cups of Western Family Cheddar Cheese Shredded
1 ½ cups Western Family Pepper Jack Cheese Shredded
1 (15 oz.) can Western Family Chili
½ cup sliced black olives
½ cup diced tomatoes
¾ cups Western Family sour cream
2 green onion, diced
Salsa

Directions

Preheat the oven to 400 degrees F
In an oven-safe pan/baking sheet spread half the bag of tortilla chips, then cover with half the can of chili, half of the cheddar cheese and half of the pepper jack cheese. Repeat layering—chips, chili cheese
Bake for 5-10 minutes, or until the cheese is melted and gooey
Top with black olives, jalapeños, diced tomato, sour cream and green onions. Serve hot with a side of salsa