Recipe by mommyyoder
"Easy, simple, and tastes great!"
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1 1/2 cups
converted long-grain white rice
white onion, sliced
1 (24 ounce) jar
1 (4 ounce) can
chopped green chilies
1 (1 ounce) packet
dry taco seasoning mix, divided
skinless, boneless chicken breast halves
1 (15 ounce) can
black beans, drained
This was fabulous! I used 3 breasts instead of 2 a little under 1lb. Ate with cheese sour cream and chips yum!
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.
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.
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.
awesome, my 8 year old had thirds
not very good not very mexican
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker Mexican Chicken and Rice
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 18
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