Slow Cooker Mexican Chicken Rice Recipes

CROCKPOT MEXICAN CHICKEN AND RICE

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.

SLOW COOKER MEXICAN CHICKEN AND RICE

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.

SLOW COOKER MEXICAN CHICKEN & RICE

Steps:

• Place your chicken breasts in the bottom of your slow cooker. Drizzle with olive oil and cover in your spices.
• Pour in your chicken broth and tomatoes. Stir to combine broth and tomatoes.
• Cover slow cooker and cook on low for 4 hours.
• After 4 hours, remove chicken to a plate. Turn slow cooker to high, add black beans and rice.
• Allow to cook on high for 30-40 minutes. Until rice is tender.
• Shred chicken while rice cooks. Once rice is finished add chicken back to the slow cooker. Stir and top with cheese.
• Allow to cook for another 10 minutes to melt cheese.
• Serve with your choice of toppings.

SLOW COOKER MEXICAN CHICKEN AND RICE RECIPE

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.

EASY BUDGET MEXICAN SLOW COOKER CHICKEN

Steps:

• Place frozen chicken breasts into a slow cooker and cover with corn, black beans, and salsa.
• Cook on High for 4 hours.
• Transfer chicken breasts to a cutting board and shred with 2 forks. Return shredded chicken to the slow cooker and stir in brown rice. Mix in cream cheese, cover, and cook for 30 more minutes.

CROCK-POT CHEESY MEXICAN CHICKEN AND RICE

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.