Description
Wholesome and flavorful Slow Cooker Mexican Chicken and Rice bowls, packed with protein and perfect for busy weeknights.
Ingredients
Scale
- 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
Instructions
- Pour the chicken stock into a slow cooker, and stir in the rice, onion, salsa, green chilies, and half of the taco seasoning.
- Rub the remaining taco seasoning over the chicken breasts and place them into the cooker. Cover with the lid and set to High.
- Cook for about 180 minutes, until the rice thickens and most of the liquid has been absorbed.
- 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.
- Replace the lid, let everything heat through, and serve warm.
Notes
For extra flavor, top with fresh cilantro, lime, and optional sour cream or cheese. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 470
- Sugar: 6g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 65mg