Red Beans & Chicken

1lb frozen chicken breasts
1 tsp. chili powder
1 tsp. cumin
1 tsp. ground coriander
1/4 tsp. salt
1/4 tsp. pepper
1/4 c. onion flakes
2 cans red beans, drained and rinsed
1 can diced tomatoes with green chiles
3 c. cooked white rice
Tapatio or favorite hot sauce

In a slow cooker, place frozen chicken breasts on the bottom. Pour red beans and tomatoes over chicken. Add spices and stir gently. Cook on high for 4 hours or low for 6 hours. When chicken has about 30 minutes left, prepare the rice. Once the chicken is done, shred chicken and mix well with red bean mixture. Place cooked rice on a plate or in a bowl and top with chicken mixture. Serve with a tortilla on the side or serve over tortilla chips for a great nacho topping.

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