Step 1

The beans need to be soaked over night in water to help soften them up. Do this by adding the beans to a medium sized bowl and covering with water.

Step 2

Add the soaked beans, chicken, chiles, enchilada sauce, stewed tomatoes, chicken broth, pepper, garlic powder, oregano, and cumin to the slow cooker. Stir. DO NOT ADD MINUTE RICE YET.

Step 3

Cover and cook on LOW for 9 hours without opening the lid during the cooking time.

Step 4

Shred the chicken with 2 forks.

Step 5

Add the dried brown Minute rice to the slow cooker, stir.

Step 6

Cover and let cook on low for 45 minutes more.