INGREDIENTS
6 Chicken breast tenderloins (Change amount depending on servings)
1 Tbsp chili powder
1 Tbsp cumin powder
1 Tbsp garlic powder
Salt and pepper to taste
3 Cups brown rice (I make enough to use with another meal)
1 14.5 oz. can diced tomatoes
1/2 Cup salsa
2 Tbsp sour cream
4 8" tortilla wrappers
(Typical taco toppings - can vary)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibJwoV8M1tWVGE55H9llgRlno0YWmjBboyo90D-saZ65t2TX9x1x-WRc2in3djGJrHc2ibxVD18ASOJXJnSHkTw6Vpg_RFI2CKQYscBXC5mp3aHjEe1yNSv9gWS5aeev1Y2PASctozeVI/s640/b2.png)
I put the chicken in the slow cooker frozen. It makes the prep time fast so I do this on my lunch break. Add the seasonings and set to medium heat. It will be ready in 4-5 hours. The chicken will thaw itself during the cooking process and will provide moisture.
Cook the rice according to the directions. My way: I eyeball the amount of rice I want and then fill water to an inch above the rice. Stir in the dice tomatoes and add a pinch of salt. Brown rice takes longer to cook so allow 20-25 minutes into your time before you're ready to assemble the quesadillas.
While the rice is cooking it's time to prep the toppings. I like to mix sour cream and salsa together to act as the "glue" for the quesadillas. Chop your favorite taco toppings and set aside.
Yumm! Will definitely try this one. I love slow cooker recipes!
ReplyDeleteI think my life revolves around slow cooker recipes. lol
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