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Slow Cooker Mexican Chicken and Rice

Slow Cooker Mexican Chicken and Rice

  • Prep

    10 m
  • Cook

    3 h 20 m
  • Ready In

    3 h 30 m
mommyyoder

mommyyoder

Easy, simple, and tastes great!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 340 kcal
  • 17%
  • Fat:
  • 1.9 g
  • 3%
  • Carbs:
  • 61.8g
  • 20%
  • Protein:
  • 18.2 g
  • 36%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 2006 mg
  • 80%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
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Reviews

RebeccaRatliff
48

RebeccaRatliff

1/25/2012

This was fabulous! I used 3 breasts instead of 2 a little under 1lb. Ate with cheese sour cream and chips yum!

CuriousCook
33

CuriousCook

4/15/2012

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.

Cheryl King
29

Cheryl King

4/4/2012

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.

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