READY IN 3+ hrs

Slow Cooker Mexican Chicken and Rice

Read Reviews (14)

"Easy, simple, and tastes great!" — mommyyoder

Directions

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.
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.

Kitchen-Friendly View

PREP 10 mins
COOK 3 hrs 20 mins
READY IN 3 hrs 30 mins

Footnotes

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!

—RebeccaRatliff

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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.

—Cheryl King

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16 Ratings

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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.

—CuriousCook

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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.

—Jessica

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Jan 14, 2012

awesome, my 8 year old had thirds

—mommyyoder

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Jan 19, 2012

not very good not very mexican

—Santanagarcia86

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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.

—TERRYLYNB

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Mar 28, 2012

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!

—flinnr

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Nutrition

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.

Nutritional Information

Slow Cooker Mexican Chicken and Rice

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 340
Calories from Fat: 18

% Daily Value *
Total Fat 1.9g 3 %
Saturated Fat 0.5g 2 %
Cholesterol 23mg 8 %
Sodium 2006mg 80 %
** Potassium 740mg 21 %
Total Carbohydrates 61.8g 20 %
Dietary Fiber 8.2g 33 %
Protein 18.2g 36 %
** Sugars 6g
Vitamin A 9 %
Vitamin C 29 %
Calcium 11 %
Iron 46 %
** Thiamin 44 %
** Niacin 67 %
** Vitamin B6 36 %
** Magnesium 23 %
** Folate 95 %

* 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.