Slow Cooker Mexican Chicken and Rice Recipe -
Slow Cooker Mexican Chicken and Rice Recipe
  • READY IN 3+ hrs

Slow Cooker Mexican Chicken and Rice

Recipe by  

"Easy, simple, and tastes great!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    3 hrs 20 mins

    3 hrs 30 mins


  1. Pour the chicken stock into a slow cooker, and stir in the rice, onion, salsa, green chilies, and half the taco seasoning. Rub the remaining taco seasoning over the chicken breasts, and place into the cooker. Place the lid on the cooker, and set to high setting.
  2. Cook until the rice is thickened and most of the liquid has been absorbed, about 3 hours. About 20 minutes before serving time, turn the cooker to warm setting. Remove the chicken breasts, and slice them. Stir the chicken and the black beans into the slow cooker. Return lid to cooker, allow the beans to heat, and serve.
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  • Cook's Note
  • If you prefer, set cooker to low and cook 5 to 6 hours.

Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2012

This was fabulous! I used 3 breasts instead of 2 a little under 1lb. Ate with cheese sour cream and chips yum!

Most Helpful Critical Review
Apr 04, 2012

I was skeptical about putting rice in the crock pot. The results were not good. The rice came out mushy and in some areas, clumps formed which were hard and not edible. I will not be making this recipe again.

Apr 15, 2012

This recipe was popular with the family (i.e. not too spicy) and easy to make. The chicken came out tasting moist, not that over cooked dry taste I have had from other chicken crock pot recipes. I'm glad someone posted about the rice clumping. I made sure I stirred it well. It wasn't a problem.

Mar 23, 2012

This is definitely easy but rice just isn't friendly in my slow cooker, ends up overcooked & mushy. I may try to alter this a bit and serve it over rice instead.

Jan 14, 2012

awesome, my 8 year old had thirds

Jan 19, 2012

not very good not very mexican

May 06, 2012

From previous experience I would not cook rice in the slow cooker. Cook the rice with the chicken broth in a separate pot or rice cooker about 30-40 minutes before the crockpot chicken is done. Just put the remaining ingredients in the crockpot and cook. Then serve over the rice. You will not have lumpy,mushy, or crunchy rice.

Mar 25, 2012

Does not look anything like the picture. The rice never cooked and was very crunchy so I had to leave it in longer which made the entire dish mushy. I was really looking forward to trying it out but was disappointed with the result. I have had the dish in the crock-pot for over the 3 hours and 20 minute suggested time, on high.


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  • Calories
  • 340 kcal
  • 17%
  • Carbohydrates
  • 61.8 g
  • 20%
  • Cholesterol
  • 23 mg
  • 8%
  • Fat
  • 1.9 g
  • 3%
  • Fiber
  • 8.2 g
  • 33%
  • Protein
  • 18.2 g
  • 36%
  • Sodium
  • 2006 mg
  • 80%

* Percent Daily Values are based on a 2,000 calorie diet.

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