Best 10 Slow Cooker Mexican Chicken And Rice Recipes

SLOW COOKER MEXICAN CHICKEN AND RICE

Steps:

• 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.

CROCKPOT MEXICAN CHICKEN AND RICE

Steps:

• In the base of a 5-quart or larger Crockpot, combine the rice, chicken, onion, chicken broth, salsa, green chiles, and black beans. Stir gently to combine.
• Place the lid on the pot and set the temperature to high. Cook for 4 hours on high or until the rice is tender.
• Remove the lid and stir in the lime juice. Use a ladle to pour the dish into individual bowls. Top each serving with a couple of avocado slices.
• Store any leftovers in a tightly-sealed container for up to 4 days.

SLOW COOKER MEXICAN CHICKEN AND RICE RECIPE

Steps:

• In a large slow cooker, add rice, chicken broth and diced tomatoes. Stir well.
• Add taco seasoning, black beans and corn. Stir well to combine.
• Top with chicken breasts.
• Cover with lid and cook on high for 3 hours.
• Remove lid. Using two forks, shred the chicken. Give the entire dish a good stir.
• Serve with salsa and shredded cheese on top.

SLOW COOKER MEXICAN CHICKEN & RICE

Steps:

• Place your chicken breasts in the bottom of your slow cooker. Drizzle with olive oil and cover in your spices.
• Pour in your chicken broth and tomatoes. Stir to combine broth and tomatoes.
• Cover slow cooker and cook on low for 4 hours.
• After 4 hours, remove chicken to a plate. Turn slow cooker to high, add black beans and rice.
• Allow to cook on high for 30-40 minutes. Until rice is tender.
• Shred chicken while rice cooks. Once rice is finished add chicken back to the slow cooker. Stir and top with cheese.
• Allow to cook for another 10 minutes to melt cheese.
• Serve with your choice of toppings.

CROCK POT MEXICAN CHICKEN AND SPANISH RICE

Steps:

• Place chicken in to crock pot. Mix water, taco seasoning, and salsa (I use half the jar) together. Pour onto chicken. Set crock pot to low and let it cook for 3 to 4 hours.
• After chicken is done remove and put rice in leftover liquid. While rice is cooking shredded or slice chicken.
• Once rice is done (about 10 to 20, depending on how cooked you like your rice) mix chicken in or serve as taco or make enchiladas with the chicken.

CROCK-POT CHEESY MEXICAN CHICKEN AND RICE

Steps:

• 1. Place chicken breasts in the crockpot.
• 2. Mix together the salsa, queso dip, chicken stock, taco seasoning, garlic powder and uncooked rice.
• 3. Pour the mixture over the chicken.
• 4. Cook on low for 4-5 hours Adjust cooking time depending on the size of the chicken breasts.
• 5. Garnish with sour cream if desired.

MEXICAN CHICKEN AND RICE

Steps:

• In a large skillet, saute the chicken green pepper and onion in oil until chicken is no longer pink and vegetables are crisp-tender. Add the corn, broth, salsa, salt, chili powder if desired and pepper; bring to a boil., Stir in the rice; cover and remove from the heat. Let stand for 5 minutes. Fluff with a fork. Sprinkle with cheese. Cover and let stand for 2 minutes or until cheese is melted.

SLOW COOKER MEXICAN RICE RECIPE

Steps:

• Place rice, broth, diced tomatoes, beans, taco sauce, oregano, onions, garlic and salt and pepper in a slow cooker. Cover and cook on low setting for 3 to 4 hours. Stir in cilantro and green onions just before serving.

MEXICAN CHICKEN AND RICE

Steps:

• Season chicken drumsticks with 1/2 packet of taco seasoning mix.
• Sear chicken drumsticks on a medium high heat skillet with just a touch of oil. Once chicken is brown all around, set chicken aside.
• On a food processor or blender, blend tomato, onion, and garlic. Add this into a large skillet, over medium high heat and let it cook for a minute or two.
• Keep adding the rest of the ingredients to the pan: rice, chiles, corn, peas, and the remainder taco seasoning mix. Stir well and cook for a minute or two. Adjust salt level to taste.
• Add water and bring to a boil.
• Place chicken on top of the rice.
• Cover well, and cook on low for 20-25 minutes until rice has absorbed all of the liquid.
• Serve with a generous sprinkle of chopped cilantro and a good squeeze of lime.

EASY MEXICAN CHICKEN AND RICE

Steps:

• In a large skillet, brown chicken in butter. Stir in the salsa, rice mix, olives and lime juice. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until rice is tender., Sprinkle with cheese. Serve with sour cream, avocado and tomato.