Mexican Style Casserole (Crockpot & Stove Recipes) - Strict 30 Approved

Ingredients

1 lb organic boneless skinless chicken thighs (you can use breasts if preferred)

14.5 oz organic no salt added diced tomatoes

15 oz can organic low sodium black beans

2 10 oz cans of green chiles

1 5oz can sliced black olives

1 cup organic crimini mushrooms

1 yellow onion

1 cup organic brown rice

3 organic eggs

1 tsp cumin

1 tsp chili powder

1 tsp onion powder

1 tsp garlic powder

1 tbsp olive oil

Salt & pepper to taste

Prep

Poor half the can of tomatoes in the slow cooker. Add a little salt as they are unsalted. Season the chicken thighs with salt and pepper and place on top of the tomatoes. Add remaining half of tomatoes and the cumin, chili powder, onion powder, garlic powder, and a little salt and pepper. Let cook on low for 8 hours or on high for 4 hours.

Preheat oven to 400.

Cook the brown rice as per directions on the bag till nice and fluffy. Chop the onion and mushroom. Heat olive oil in a large pan and add the mushrooms & onion (a little salt and pepper too) and cook for approximately 10 minutes or until brown.

Drain the green chiles and chop so that they are roughly the same size as the onion and mushrooms. Drain and rinse the black beans. Drain the olives.

Remove chicken from the slow cooker and shred using a fork. Poor the remaining contents of the slow cooker (tomatoes and chicken juices) into a sauce pan and bring to a boil. Once boiling, lower to a simmer and reduce liquid down by about half. Approximately 15 minutes.

Get a large mixing bowl to combine all ingredients. Add chicken, brown rice, black beans, green chiles, onions, mushrooms, and olives. Add the reduced tomato sauce and mix everything together until well blended.

In a separate bowl, whisk the eggs until frothy. Add the whisked eggs into the bowl and stir all together.

Coat a 9 X 13 baking dish with olive oil. Add the mixture into the dish until even.

Cook for 1 hour or until golden brown

Enjoy!

If you don’t have a slow cooker or want to omit this step, you could just bake the chicken & tomatoes in the oven for about 45 minutes at 375. I really prefer the slow cooker method because it really develops flavor.