Crockpot Chicken and Rice
This delicious and easy crockpot chicken and rice is super simple to make, seasoned perfectly, and the slow cooked chicken can be used as a meal or in tacos, burritos, enchiladas, and so much more.
Servings: 4 Servings
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.