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Slow Cooker Salsa Chicken and Rice

  • Author: Avery
  • Total Time: 6–7 hours (on LOW) including finish time
  • Yield: 4 servings 1x
  • Diet: Gluten-Free (if salsa and broth are GF)

Description

This Slow Cooker Salsa Chicken and Rice is a cozy, weeknight-friendly meal loaded with tender shredded chicken, fluffy rice, black beans, and corn, all simmered in zesty salsa and warm spices. Everything cooks together in one pot, then gets finished with melty cheese and fresh cilantro for a hearty, Tex-Mex inspired dinner that practically makes itself.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 1 cup salsa (mild, medium, or hot)
  • 1 cup chicken broth
  • 1 cup long-grain white rice, rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn (frozen or canned, drained if canned)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and black pepper, to taste
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • Fresh cilantro, chopped, for garnish

Instructions

  1. Place the chicken breasts in an even layer on the bottom of the slow cooker.
  2. Pour the salsa and chicken broth over the chicken, turning the breasts so they’re well coated.
  3. Add the rice, black beans, corn, cumin, chili powder, salt, and pepper. Stir gently, keeping the chicken mostly on the bottom while distributing the rice and vegetables evenly in the liquid.
  4. Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is cooked through (165°F/74°C) and the rice is tender.
  5. Using two forks, shred the chicken directly in the slow cooker, then stir everything together so the chicken, rice, beans, and corn are evenly combined.
  6. Sprinkle the shredded cheese evenly over the top. Cover and let sit for 10–15 minutes, or until the cheese is melted and gooey.
  7. Taste and adjust seasoning with more salt and pepper if needed. Garnish with fresh cilantro and serve warm.

Notes

  • If your slow cooker runs hot, check the rice 30 minutes earlier to prevent overcooking.
  • Use freshly rinsed rice to remove excess starch and help it cook more evenly.
  • For extra heat, add a chopped jalapeño or a pinch of cayenne with the spices.
  • If the mixture is thicker than you like at the end, stir in a splash of warm broth to loosen it.
  • Prep Time: 10 minutes
  • Cook Time: 6–7 hours (on LOW) or 3–4 hours (on HIGH)
  • Category: Main Course
  • Method: Slow Cooker
  • Cuisine: Tex-Mex / American

Nutrition

  • Serving Size: 1/4 of the recipe
  • Calories: 380 kcal
  • Sugar: 4 g (approximate, varies with salsa)
  • Sodium: 650 mg (approximate, varies with broth, beans, and salsa)
  • Fat: 11 g (approximate)
  • Saturated Fat: 5 g (approximate)
  • Unsaturated Fat: 5 g (approximate)
  • Trans Fat: 0 g
  • Carbohydrates: 40 g (approximate)
  • Fiber: 6 g (approximate)
  • Protein: 30 g (approximate)
  • Cholesterol: 90 mg (approximate)

Keywords: slow cooker salsa chicken and rice,zesty salsa chicken,one-pot slow cooker,chicken and rice,Tex-Mex slow cooker,black beans and rice

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