This Slow Cooker Mexican Chicken and Rice is zesty, hearty, and wonderfully hands-off. Tender shredded chicken, fluffy rice, beans, corn, and tomatoes with green chilies all simmer together in one pot, then get finished with melty cheddar, fresh cilantro, and a squeeze of lime for a crowd-pleasing meal with bold flavor.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 cup long-grain white rice (rinsed)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained (or 1 1/2 cups frozen corn)
- 1 can (14.5 oz) diced tomatoes with green chilies (such as Rotel)
- 1 cup chicken broth (low-sodium preferred)
- 1 tablespoon taco seasoning
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt, to taste
- Black pepper, to taste
- 1 cup shredded cheddar cheese
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
Instructions
- Place the chicken breasts in a single layer on the bottom of the slow cooker.
- In a medium bowl, combine the rinsed rice, black beans, corn, diced tomatoes with green chilies (with juices), chicken broth, taco seasoning, cumin, garlic powder, onion powder, salt, and black pepper. Stir until everything is evenly mixed.
- Pour the rice and bean mixture evenly over the chicken in the slow cooker, making sure the chicken is fully covered.
- Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is cooked through and the rice is tender and most of the liquid has been absorbed.
- Once cooked, use two forks to shred the chicken directly in the slow cooker. Stir well to combine the shredded chicken with the rice and beans.
- Sprinkle the shredded cheddar cheese evenly over the top. Cover and let sit for about 10 minutes, or until the cheese is melted and gooey.
- Taste and adjust seasoning with more salt, pepper, or extra taco seasoning if desired.
- Serve hot, garnished with chopped fresh cilantro and lime wedges on the side for squeezing over each serving.
Variation
- Make it creamy: Stir in 1/2 cup sour cream or plain Greek yogurt after shredding the chicken (off heat) for a creamier, tangier finish.
- Change the beans: Swap black beans for pinto beans or a Mexican bean blend for a different flavor and texture.
- Extra veggies: Add 1 diced bell pepper or 1 cup of frozen mixed vegetables to the rice mixture before cooking for more color and nutrition.
Cooking Notes
- For best results, use long-grain white rice. Brown rice requires more liquid and a longer cook time and may not get tender with this timing.
- Avoid lifting the lid frequently during cooking; each peek lets out heat and can significantly increase the total cook time, especially for the rice.
- If your slow cooker runs hot, check on the dish at the earlier end of the time range to prevent overcooking or drying out.
Serving Suggestions
- Serve in bowls topped with extra cheese, avocado slices, sour cream, salsa, or jalapeños for a loaded burrito-bowl vibe.
- Spoon the chicken and rice mixture into warm tortillas to make easy burritos or tacos, adding fresh toppings as you like.
- Pair with a simple side salad, chips and guacamole, or pico de gallo to round out the meal.
Tips
- Use boneless, skinless chicken thighs instead of breasts if you prefer extra-juicy, more forgiving meat—especially helpful if your slow cooker tends to run hot.
- If you like more heat, choose hot diced tomatoes with green chilies or add a pinch of cayenne or chipotle powder to the seasoning mix.
- For easy cleanup, spray the slow cooker insert lightly with cooking spray before adding the ingredients, especially if your slow cooker tends to stick.
Prep Time
- Prep Time: 15 minutes
- Cook Time: 6–7 hours (LOW) or 3–4 hours (HIGH)
- Total Time: 6–7 hours
Nutritional Information
- Calories: 420 kcal
- Protein: 30 g
- Sodium: 780 mg
Frequently Asked Questions
- Can I use brown rice instead of white rice?
Brown rice takes longer to cook and needs more liquid, so it may stay undercooked in this recipe. If you want to use brown rice, look for a slow cooker recipe specifically developed for it or par-cook the rice first. - Can I make this recipe spicier?
Yes. Use hot diced tomatoes with chilies, add extra taco seasoning, or stir in diced jalapeños or a pinch of cayenne pepper to the rice mixture. - Can I use frozen chicken breasts?
For food safety and best texture, it’s recommended to thaw chicken completely before adding it to the slow cooker. Frozen chicken can affect cooking times and may not heat evenly. - How do I store and reheat leftovers?
Store cooled leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in the microwave or on the stovetop with a splash of broth or water if needed to loosen the mixture.
Conclusion
This Slow Cooker Mexican Chicken and Rice transforms simple pantry staples into a vibrant, zesty one-pot dinner with almost no effort. Let your slow cooker handle tender chicken and perfectly seasoned rice while you go about your day, then finish with melted cheddar, fresh cilantro, and lime for a cozy, flavor-packed meal everyone will gladly dive into.
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Slow Cooker Mexican Chicken and Rice
- Total Time: 6–7 hours
- Yield: 6 servings 1x
- Diet: Omnivore, Gluten-Free (if using gluten-free taco seasoning)
Description
This Slow Cooker Mexican Chicken and Rice is zesty, hearty, and wonderfully hands-off. Tender shredded chicken, fluffy rice, beans, corn, and tomatoes with green chilies all simmer together in one pot, then get finished with melty cheddar, fresh cilantro, and a squeeze of lime for a crowd-pleasing meal with bold flavor.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 1 cup long-grain white rice (rinsed)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained (or 1 1/2 cups frozen corn)
- 1 can (14.5 oz) diced tomatoes with green chilies (such as Rotel)
- 1 cup chicken broth (low-sodium preferred)
- 1 tablespoon taco seasoning
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt, to taste
- Black pepper, to taste
- 1 cup shredded cheddar cheese
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
Instructions
- Place the chicken breasts in a single layer on the bottom of the slow cooker.
- In a medium bowl, combine the rinsed rice, black beans, corn, diced tomatoes with green chilies (with juices), chicken broth, taco seasoning, cumin, garlic powder, onion powder, salt, and black pepper. Stir until everything is evenly mixed.
- Pour the rice and bean mixture evenly over the chicken in the slow cooker, making sure the chicken is fully covered.
- Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is cooked through and the rice is tender and most of the liquid has been absorbed.
- Once cooked, use two forks to shred the chicken directly in the slow cooker. Stir well to combine the shredded chicken with the rice and beans.
- Sprinkle the shredded cheddar cheese evenly over the top. Cover and let sit for about 10 minutes, or until the cheese is melted and gooey.
- Taste and adjust seasoning with more salt, pepper, or extra taco seasoning if desired.
- Serve hot, garnished with chopped fresh cilantro and lime wedges on the side for squeezing over each serving.
Notes
- Rinse the rice until the water runs mostly clear to remove excess starch and help it cook up fluffy instead of gummy.
- Slow cookers can vary; if your rice isn’t quite tender at the minimum time, continue cooking in 20–30 minute increments, checking occasionally.
- If the mixture looks too thick at the end of cooking, you can stir in a splash of extra chicken broth to loosen it slightly.
- Prep Time: 15 minutes
- Cook Time: 6–7 hours on LOW (or 3–4 hours on HIGH)
- Category: Main Course, One-Pot Meal
- Method: Slow Cooker
- Cuisine: Mexican-Inspired, Tex-Mex
Nutrition
- Serving Size: 1 serving (about 1/6 of the recipe)
- Calories: 420 kcal (approx.)
- Sugar: 5 g (approx.)
- Sodium: 780 mg (approx., using low-sodium broth and taco seasoning)
- Fat: 13 g (approx.)
- Saturated Fat: 5 g (approx.)
- Unsaturated Fat: 7 g (approx.)
- Trans Fat: 0 g (approx.)
- Carbohydrates: 45 g (approx.)
- Fiber: 7 g (approx.)
- Protein: 30 g (approx.)
- Cholesterol: 90 mg (approx.)
Keywords: slow cooker Mexican chicken and rice, crockpot chicken and rice, Mexican chicken casserole, easy weeknight dinner, dump-and-go slow cooker meal