Slow Cooker Mexican Chicken and Rice14 Reviews
- Prep: 10 min
- Cook: 3 hr 20 min
- Ready In: 3 hr 30 min
“Easy, simple, and tastes great!” - by mommyyoder
Original recipe yields 6 servings
- 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.
Amount Per Serving (6 total)
- 340 cal
- 1.9 g
- 61.8 g
Based on a 2,000 calorie diet
Reviews (14)Rate This Recipe
"This was fabulous! I used 3 breasts instead of 2 a little under 1lb. Ate with cheese sour cream and chips yum!..." See more"
"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..." See more glad someone posted about the rice clumping. I made sure I stirred it well. It wasn't a problem."
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