Slow Cooker Mexican Chicken and Rice

Slow Cooker Mexican Chicken and Rice

21
mommyyoder 0

"Easy, simple, and tastes great!"
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Ingredients

3 h 30 m servings 340 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 340 kcal
  • 17%
  • Fat:
  • 1.9 g
  • 3%
  • Carbs:
  • 61.8g
  • 20%
  • Protein:
  • 18.2 g
  • 36%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 2006 mg
  • 80%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

  • Cook's Note
  • If you prefer, set cooker to low and cook 5 to 6 hours.
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews

21
  1. 25 Ratings

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Most helpful positive review

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

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 t...

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

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 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 t...

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

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. ...

not very good not very mexican

This was delicious. You could eat in inside a tortilla too. We actually used it as a dip with tortilla chips. This makes it very kids friendly. All 4 of my kids loved it!

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 ...