Crockpot Mexican Chicken And Rice Recipes
SLOW COOKER MEXICAN CHICKEN AND RICE
Easy, simple, and tastes great!
Provided by mommyyoder
Categories World Cuisine Recipes Latin American Mexican
Time 3h30m
Yield 6
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 339.9 calories, Carbohydrate 61.8 g, Cholesterol 22.8 mg, Fat 1.9 g, Fiber 8.2 g, Protein 18.2 g, SaturatedFat 0.5 g, Sodium 2005.8 mg, Sugar 6 g
CROCKPOT MEXICAN CHICKEN AND RICE
This healthy and satisfying Crockpot Mexican Chicken & Rice recipe is the perfect make-ahead dish for busy weeknights. Set it in the early afternoon and then enjoy a flavorful one-pot meal.
Provided by Carrie Forrest, MPH in Nutrition
Categories Main dish
Time 4h15m
Yield 6
Number Of Ingredients 9
Steps:
- In the base of a 5-quart or larger Crockpot, combine the rice, chicken, onion, chicken broth, salsa, green chiles, and black beans. Stir gently to combine.
- Place the lid on the pot and set the temperature to high. Cook for 4 hours on high or until the rice is tender.
- Remove the lid and stir in the lime juice. Use a ladle to pour the dish into individual bowls. Top each serving with a couple of avocado slices.
- Store any leftovers in a tightly-sealed container for up to 4 days.
Nutrition Facts : Calories 373 calories, Sugar 4.3 g, Sodium 734.4 mg, Fat 7 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 46.9 g, Fiber 9 g, Protein 30.7 g, Cholesterol 68.9 mg
SLOW COOKER MEXICAN CHICKEN AND RICE RECIPE
Recipe developer Kristen Carli has come up with a wonderful slow cooker Mexican chicken and rice recipe that requires little time and effort.
Provided by Kristen Carli,Mashed Staff
Categories dinner, main course
Time 3h10m
Number Of Ingredients 7
Steps:
- In a large slow cooker, add rice, chicken broth and diced tomatoes. Stir well.
- Add taco seasoning, black beans and corn. Stir well to combine.
- Top with chicken breasts.
- Cover with lid and cook on high for 3 hours.
- Remove lid. Using two forks, shred the chicken. Give the entire dish a good stir.
- Serve with salsa and shredded cheese on top.
Nutrition Facts : Calories 634 calories, Carbohydrate 93 g carbohydrates, Cholesterol 113 mg cholesterol, Fat 7 g fat, Fiber 10 g fiber, Protein 48 g protein, SaturatedFat 1 g saturated fat, ServingSize 0 g, Sodium 766 mg, Sugar 7 g, TransFat 0 g
CROCK POT MEXICAN CHICKEN AND SPANISH RICE
My husband was out of town and I wanted mexican food. So I decided to experiment. I have made this several times since and it has been a big hit with everyone. I have sherred or sliced the chicken and mixed with the rice. The chicken is also good as chicken tacos. I just recently used the chicken to make enchiladas and served the rice on the side. I have plans to try this same recipe with beef.
Provided by Twolittledudesmommy
Categories One Dish Meal
Time 5h5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place chicken in to crock pot. Mix water, taco seasoning, and salsa (I use half the jar) together. Pour onto chicken. Set crock pot to low and let it cook for 3 to 4 hours.
- After chicken is done remove and put rice in leftover liquid. While rice is cooking shredded or slice chicken.
- Once rice is done (about 10 to 20, depending on how cooked you like your rice) mix chicken in or serve as taco or make enchiladas with the chicken.
CROCK-POT CHEESY MEXICAN CHICKEN AND RICE
A delicious combination of cheese, chicken, salsa and rice. I created this recipe when I needed to make dinner in the crockpot because my husband was redoing the floors in the kitchen and I had no stove to use. Thanks to him a new chicken recipe was born. I use my homemade canned salsa but any salsa will do. Also, we mostly eat chicken breast, but you can use any type of chicken. The cooking time will need adjusted longer for dark meat or chicken on the bone. There are several variations for this recipe such as adding beans, corn, mushrooms, etc. The possibilities are endless.
Provided by CrissyJ76
Categories One Dish Meal
Time 4h20m
Yield 1 casserole, 6 serving(s)
Number Of Ingredients 8
Steps:
- 1. Place chicken breasts in the crockpot.
- 2. Mix together the salsa, queso dip, chicken stock, taco seasoning, garlic powder and uncooked rice.
- 3. Pour the mixture over the chicken.
- 4. Cook on low for 4-5 hours Adjust cooking time depending on the size of the chicken breasts.
- 5. Garnish with sour cream if desired.
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