This crockpot chicken and rice is a delicious, filling Tex-Mex chicken recipe that will have everyone coming back for more. With tender, shredded chicken breasts, onions, jalapenos, lime salsa, and bold, spicy seasonings create a super-hearty chicken dinner you won’t be able to stop eating.
Jump to:
- Why You’ll Love This Tex-Mex Slow Cooker Chicken and Rice
- Ingredients
- Flavor Variations
- How to Make Crockpot Chicken and Rice
- Hint
- Storage
- What to Serve with Crockpot Rice and Chicken
- Tips for the Best Crockpot Mexican Chicken and Rice
- Frequently Asked Questions
- Try This Delicious Crockpot Chicken and Rice Today
- More Crock Pot Recipes You’ll Enjoy
- Crockpot Chicken and Rice
Crockpots are the ultimate dinnertime equalizer when you lead a hectic life. They make it so easy to get a delicious meal on the table, even when you’re constantly on the go. Both of us grew up in California, so we love Mexican dishes as much as we love cooking with a crock pot.
This recipe combines the best of zesty Tex-Mex flavors with the ease of a slow cooker to create a filling meal full of flavor that takes almost zero effort. If that’s not the best recipe for, well, a recipe, then we don’t know what is!
Why You’ll Love This Tex-Mex Slow Cooker Chicken and Rice
- Limited Ingredients: This recipe only uses a few ingredients, and they’re all readily available at any grocery store.
- Easy: This recipe isn’t just easy. It’s super easy. Just add everything and let it cook.
- Bold Flavor: The jalapeno, red pepper flakes, and cilantro lime salsa give this recipe a huge kick of flavor.
- Great for Any Occasion: This recipe is easy and can feed an army, so it’s perfect for weeknight dinners or potlucks.
Ingredients
- Boneless Skinless Chicken Breasts: Tender, shredded chicken has a mild flavor that’s perfect with the other ingredients in this recipe.
- Onions: Yellow onion adds sweetness and a slight bite.
- Jalapenos: Jalapenos add a fresh, hot, vegetal flavor that’s a classic in any Tex-Mex recipe.
- Rotel Tomatoes with Peppers: Rotel with peppers is an easy way to add sweet, tangy, and warm flavor to the recipe.
- Cilantro Lime Salsa: Herdez Cilantro Lime Salsa Cremosa is a smooth, tangy, and slightly sweet salsa that balances the heat of the jalapenos and other spices.
- White Rice: White rice adds body, carbs, and flavor to the casserole.
See the recipe card at the end of the post for a full list of ingredients and their exact amounts.
Flavor Variations
- Cheesy: Add your favorite melty cheese for a cheesy version. Try cheddar, Colby Jack, Monterey Jack, Taco blend, or Mexican blend.
- Mild: Leave out the jalapenos and red pepper flakes for a milder version of this recipe.
- Rice: You can use your favorite rice in the recipe. Just remember to adjust the cooking times. Brown rice, for example, needs more time to cook than white rice.
- Salsa: Use your favorite type and brand of salsa to change the base flavor of the recipe. Every jar is a new dish!
How to Make Crockpot Chicken and Rice
1: Add the diced onions and jalapenos to a 6 0r 8-quart slow cooker coated with nonstick spray.
2: Add all the remaining ingredients except the rice, cover, and cook until the chicken is tender. Slow or high both work.
3: 30 minutes before the chicken is done, add the uncooked white rice and stir. Enjoy!
All you need is a few simple ingredients for this delicious chicken recipe.
Hint
All slow cookers vary somewhat, so check your rice for doneness after about 25 minutes to be sure you don’t over or undercook it.
Storage
Refrigerate this dish for up to 3 days in an airtight container. For longer storage, you can freeze it for up to 3 months in an airtight, freezer-safe container.
To reheat the chicken and rice, defrost it overnight in the refrigerator, then place it in a baking dish with a bit of water, cover with foil, and bake at 350 until heated through.
What to Serve with Crockpot Rice and Chicken
Serve this chicken and rice dish with delicious Tex-Mex sides like corn fritters, Italian sausage queso and chips, or 7 layer bean dip.
You can also use it as a filling for tacos, burritos, and enchiladas.
Tips for the Best Crockpot Mexican Chicken and Rice
- Be sure to check your rice for doneness after 25 minutes. All crackpots have different heat calibrations.
- Unless you like a big, big kick of heat, be sure to remove all the seeds in the jalapeno. They’re the hottest part!
- Because the chicken and vegetables will be in direct contact with the bottom of the slow cooker, it’s important to spray it with cooking spray.
Frequently Asked Questions
Salsa cremosa is a creamy version of salsa made with tomatillos, olive oil, jalapeno peppers, roasted garlic, cilantro, lime, and various spices, depending on the recipe.
Salsa cremosa can be used as a dip, ingredient in other dishes, or as a topping for tacos, burritos, nachos, or even hamburgers.
To avoid mushy rice, add it at the end of your slow cooker recipe. It usually takes about 30 minutes to cook, but check it after 25 to ensure it doesn’t overcook. Remember, all slow cooker temperatures vary somewhat.
First, always shred your chicken while it’s as hot as possible without being dangerous. Second, using shredding claws or even a hand mixer with a paddle attachment works very well and will shred your chicken in no time.
This recipe is very healthy. It’s made with lean chicken and vegetables, and both the salsa cremosa and rotel are low in calories.
Try This Delicious Crockpot Chicken and Rice Today
This Mexican-inspired crockpot chicken and rice recipe is delicious and incredibly easy. That’s the perfect combination for any recipe, but it’s especially true for weeknight dinners! Try this one out for your next Taco Tuesday, and we guarantee you’ll fall in love with it!
More Crock Pot Recipes You’ll Enjoy
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Crockpot Chicken and Rice
Ingredients
- 3-4 boneless skinless chicken breasts
- 1 medium yellow onion, diced
- 1 jalapeno, stem and seeds removed, diced
- 1 teaspoon Slap Ya Mama seasoning
- 1 teaspoon garlic salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- ¼ teaspoon red pepper flakes
- 15.7 ounce bottle Herdez Cilantro Lime Salsa Cremosa
- 10 ounce Rotel tomatoes and peppers
- ½ cup white rice
Instructions
- Spray a 6 or 8 quart crock pot with non-stick spray.
- Add diced onions and jalapeno to the bottom of the crockpot.
- Place the chicken breasts on top of the onions and peppers.
- Next, sprinkle the seasonings on top of the chicken.
- Pour the cilantro lime salsa and Rotel over the chicken.
- Cover and cook on high for 4-5 hours or on low for 7-8 hours.
- Add the uncooked rice to the pot the last half hour of cooking. Stir.
- Once the chicken is done, serve as a main meal with veggies and potatoes or shred the chicken and use it for chicken burritos, chicken tacos, chicken enchiladas.
Notes
- Be sure to check your rice for doneness after 25 minutes. All crackpots have different heat calibrations.
- Unless you like a big, big kick of heat, be sure to remove all the seeds in the jalapeno. They’re the hottest part!
- Because the chicken and vegetables will be in direct contact with the bottom of the slow cooker, it’s important to spray it with cooking spray.
