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Slow Cooker Mexican Chicken and Rice

  • Author: Avery
  • 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

  1. Place the chicken breasts in a single layer on the bottom of the slow cooker.
  2. 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.
  3. Pour the rice and bean mixture evenly over the chicken in the slow cooker, making sure the chicken is fully covered.
  4. 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.
  5. 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.
  6. 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.
  7. Taste and adjust seasoning with more salt, pepper, or extra taco seasoning if desired.
  8. 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

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Find it online: https://averyrecipes.com/slow-cooker-mexican-chicken-and-rice/