Slow-Cooker Southwest Cheesy Chicken and Rice Recipe | Betty Crocker

Ingredients

• 1 packet (.85 oz) Old El Paso™ Chicken Taco Seasoning Mix
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon ground red pepper (cayenne)
• 8 boneless skinless chicken thighs
• 1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, drained
• 1 can (15 oz) black beans, drained, rinsed
• 1 cup fresh or frozen whole kernel sweet corn
• 8 oz Kraft™ Velveeta™ cheese, cut into 1/2-inch cubes
• 2 cups shredded Cheddar cheese (8 oz)
• 4 cups cooked white rice
• 1/4 cup chopped fresh cilantro