Slow Cooker Southwest Cheesy Chicken And Rice Recipes

SLOW COOKER SOUTHWEST CHICKEN AND RICE

Steps:

• Sprinkle skin side of chicken well with 1 tablespoon of southwest seasoning
• Melt butter and oil in skillet (or multi cooker) over medium to high heat
• Add chicken skin side down and let sizzle for 5-6 minutes or until chicken is nicely browned. Don't move while it's cooking to keep the chicken in good contact with the pan for a nice brown crust.
• Remove chicken from pan and add rice to remaining oil/butter in pan
• Saute while stirring for 2-3 minutes until rice is just lightly toasted
• Add rice to slow cooker along with onion powder, garlic powder and 1 teaspoon of southwest seasoning
• Stir in tomato sauce and chicken broth
• Add chicken on top skin side up
• Cover and cook on high for 3-4 hours or low for 6-8 or until chicken is fully cooked through
• Remove chicken and stir rice well
• If rice is not fully cooked you may add another 1/2 cup water or broth and continue to cook on high for another 15-30 minutes

SLOW COOKER SOUTHWEST CHICKEN AND RICE

Steps:

• Place the chicken breasts in the slow cooker. Top with diced onions, garlic, taco seasoning, and salsa. Cook on low for 6-8 hours.
• With two forks, shred the chicken right in the crock pot. Add the corn, chicken broth, and rice packet. Turn the crock pot on high for 30 minutes (stir a few times as it cooks). Stir in half of the cheese. Save the rest of the cheese to sprinkle on top when serving. Close the lid until it's melted, approx 5 minutes.
• Serve with toppings such as the remaining shredded cheese, sour cream, cilantro, avocado, and Fritos.

SLOW COOKER CHEESY CHICKEN AND RICE

Steps:

• Place chicken in the bottom of a slow cooker. Scatter onion over the top. Spoon soup over that. Cover and cook on Low for 7 to 8 hours or on High for 3 to 4 hours.
• When chicken is almost finished cooking, combine water, rice mix, and butter in a 2-quart saucepan until well blended. Bring to boil. Reduce heat to low, cover, and let simmer until rice is tender, about 25 minutes.
• Stir cooked rice, corn, and Cheddar cheese into the slow cooker a few minutes before serving. Serve hot.

SLOW-COOKER SOUTHWEST CHEESY CHICKEN AND RICE

Steps:

• For complete instructions, visit the original site at https://www.bettycrocker.com/recipes/slow-cooker-southwest-cheesy-chicken-and-rice/a6808167-3642-481e-8374-8c86a3c8d38c

SLOW-COOKER SOUTHWEST CHEESY CHICKEN AND RICE

Steps:

• Spray 5-quart slow cooker with cooking spray. In small bowl, mix taco seasoning mix, cumin, salt and red pepper. Sprinkle both sides of chicken thighs with seasoning mixture; arrange in slow cooker. Pour tomatoes, beans and corn over chicken in slow cooker. Cover; cook on High heat setting 2 to 2 1/2 hours or until juice of chicken is clear when thickest part is cut (at least 165°F). Remove chicken and, using two forks, shred into bite-size pieces.
• Add Velveeta™ and Cheddar cheeses to slow cooker. Cover; cook 15 minutes. Beat with whisk until cheeses have melted into sauce. Add rice and shredded chicken; stir to combine. Cover; cook about 10 minutes or until hot. Garnish with cilantro.

SLOW-COOKED SOUTHWEST CHICKEN

Steps:

• In a 2- or 3-qt. slow cooker, combine the beans, broth, tomatoes, chicken, salsa, corn and seasonings. Cover and cook on low 3-4 hours or until a thermometer inserted in chicken reads 165°., Shred chicken with 2 forks and return to slow cooker; heat through. Serve over rice. If desired, serve with lime wedges and fresh cilantro. Freeze option: After shredding chicken, freeze cooled mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.

SOUTHWEST CHICKEN AND RICE

Steps:

• Heat rice according to package directions. In a 2-qt. microwave-safe dish, combine chicken and tomatoes; stir in rice. Cover and microwave on high for 2-3 minutes. Sprinkle with cheese; cook 1 minute longer or until cheese is melted.

CHEESY SOUTHWEST CHICKEN AND RICE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place chicken in a small baking dish and drizzle with 1 tablespoon olive oil, turning to coat. Season with salt and pepper.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut into strips or cubes when cool enough to handle. Leave the oven on.
• While the chicken bakes, bring water and 2 tablespoons olive oil to a boil in a saucepan. Stir in rice. Cover, reduce heat, and simmer for 20 minutes. Fluff lightly with fork.
• While the rice cooks, heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Saute onion, bell pepper, carrots, and garlic until tender, about 10 minutes.
• Grease a 9x13-inch baking dish.
• Place rice, vegetable mixture, chicken, 1 1/2 cups Monterey Jack cheese, beans, and tomatoes in a large bowl and stir until well combined. Spoon into the prepared baking dish and sprinkle with remaining cheese. Cover with aluminum foil.
• Bake in the preheated oven for 30 minutes. Remove foil and bake for 10 minutes longer.