Cozy Slow Cooker Family Dinner

These Slow Cooker Mexican Chicken and Rice bowls are not just about convenience; they bring the vibrant flavors of Mexico straight to your kitchen. With wholesome ingredients like chicken, black beans, and zesty salsa, you can whip up a family-friendly meal that everyone will love in just a few easy steps.

Picture this: after a long day, your home is filled with the delicious aroma of spicy, savory chicken mingling with fluffy rice. This cozy dish caters to busy weeknights while ensuring that even the pickiest eaters return for seconds. As you gather around the table with loved ones, there’s something incredibly comforting about knowing you’ve prepared a meal that’s both hearty and healthy.

Print

Why You’ll Love This Slow Cooker Meal

Cooking doesn’t have to be complicated to be delicious. This easy Mexican Chicken and Rice recipe delivers on flavor, and the best part? It cooks itself while you go about your day. With just a handful of ingredients and a few simple steps, you can create a dish that’s packed with protein and fiber, making it both nutritious and satisfying.

How to Make Slow Cooker Mexican Chicken and Rice

Ingredients:

• 3 cups chicken broth
• 1.5 cups converted long-grain white rice
• 0.5 large white onion, sliced
• 1 (24 ounce) jar salsa
• 1 (4 ounce) can chopped green chilies
• 1 (1 ounce) packet dry taco seasoning mix, divided
• 2 skinless, boneless chicken breast halves
• 1 (15 ounce) can black beans, drained

Directions:

1. Pour the chicken stock into a slow cooker, and stir in the rice, onion, salsa, green chilies, and half of the taco seasoning.
2. Rub the remaining taco seasoning over the chicken breasts and place them into the cooker. Cover with the lid and set to High.
3. Cook for about 3 hours, until the rice thickens and most of the liquid has been absorbed.
4. About 20 minutes before serving, switch the cooker to the Warm setting. Remove the chicken breasts, slice them, and stir back into the slow cooker along with the black beans.
5. Replace the lid, let everything heat through, and serve warm.

Serving Your Mexican Chicken and Rice

For a delightful serving, top your bowls with fresh cilantro, a squeeze of lime, and perhaps a dollop of sour cream or a sprinkle of cheese if your family enjoys it. Serve alongside tortilla chips for that perfect crunch and a complete meal that feels like a fiesta!

Storing Leftovers

This dish keeps beautifully in the fridge. Store any leftovers in an airtight container for up to 3 days. Simply reheat in the microwave when you’re ready to enjoy a quick meal or lunch.

Tips for the Best Slow Cooker Chicken and Rice

• For an extra kick, add some diced jalapeños or a splash of hot sauce to the sauce mix.
• Feel free to throw in some veggies like bell peppers or corn to make it even heartier.
• If you prefer white rice, just be mindful; it may cook faster. Check at the 2.5-hour mark to prevent mushiness.

Variations to Try

Switching things up can make dinner even more exciting. You can use different proteins, like lean turkey, or try adding quinoa instead of rice for a twist. Additionally, if black beans aren’t your style, pinto beans offer a delightful alternative.

FAQs

Can I use frozen chicken breasts?

Yes, you can use frozen chicken; just add an extra hour to the cooking time to ensure it’s fully cooked.

Can I make this dish ahead of time?

Absolutely! You can prepare all the ingredients and store them in the fridge the night before. In the morning, just dump everything in the slow cooker and set it to cook.

What if I don’t have chicken broth?

No problem! You can substitute vegetable broth, or even water in a pinch, although broth adds more flavor.

This Slow Cooker Mexican Chicken and Rice is a tested and trusted recipe that brings warmth to your family table. You’ll soon find it a staple for your busy weeknight dinners, or anytime you crave something cozy and delicious!