Crock Pot Cheesy Mexican Chicken And Rice Food
CROCKPOT MEXICAN CHICKEN AND RICE
This healthy and satisfying Crockpot Mexican Chicken & Rice recipe is the perfect make-ahead dish for busy weeknights. Set it in the early afternoon and then enjoy a flavorful one-pot meal.
Provided by Carrie Forrest, MPH in Nutrition
Categories Main dish
Time 4h15m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 373 calories, Sugar 4.3 g, Sodium 734.4 mg, Fat 7 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 46.9 g, Fiber 9 g, Protein 30.7 g, Cholesterol 68.9 mg
SLOW COOKER CHEESY CHICKEN AND RICE
The best slow cooker chicken and cheesy rice recipe I have come across!
Provided by lxydn
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 3h15m
Yield 6
Number Of Ingredients 8
Steps:
- Place chicken in the bottom of a slow cooker. Scatter onion over the top. Spoon soup over that. Cover and cook on Low for 7 to 8 hours or on High for 3 to 4 hours.
- When chicken is almost finished cooking, combine water, rice mix, and butter in a 2-quart saucepan until well blended. Bring to boil. Reduce heat to low, cover, and let simmer until rice is tender, about 25 minutes.
- Stir cooked rice, corn, and Cheddar cheese into the slow cooker a few minutes before serving. Serve hot.
Nutrition Facts : Calories 423.6 calories, Carbohydrate 48.5 g, Cholesterol 71.9 mg, Fat 13.9 g, Fiber 2.4 g, Protein 23.8 g, SaturatedFat 6.6 g, Sodium 1350 mg, Sugar 3.6 g
SLOW-COOKER SOUTHWEST CHEESY CHICKEN AND RICE
Destined to become a new family favorite, this slow-cooker dinner dishes out lots of love in the form of extra-cheesy rice, tender chicken, black beans and corn.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h50m
Yield 8
Number Of Ingredients 12
Steps:
- Spray 5-quart slow cooker with cooking spray. In small bowl, mix taco seasoning mix, cumin, salt and red pepper. Sprinkle both sides of chicken thighs with seasoning mixture; arrange in slow cooker. Pour tomatoes, beans and corn over chicken in slow cooker. Cover; cook on High heat setting 2 to 2 1/2 hours or until juice of chicken is clear when thickest part is cut (at least 165°F). Remove chicken and, using two forks, shred into bite-size pieces.
- Add Velveeta™ and Cheddar cheeses to slow cooker. Cover; cook 15 minutes. Beat with whisk until cheeses have melted into sauce. Add rice and shredded chicken; stir to combine. Cover; cook about 10 minutes or until hot. Garnish with cilantro.
Nutrition Facts : Calories 510, Carbohydrate 43 g, Cholesterol 145 mg, Fat 1/2, Fiber 5 g, Protein 37 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1540 mg, Sugar 5 g, TransFat 1/2 g
SLOW COOKER MEXICAN CHICKEN AND RICE
Easy, simple, and tastes great!
Provided by mommyyoder
Categories World Cuisine Recipes Latin American Mexican
Time 3h30m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 339.9 calories, Carbohydrate 61.8 g, Cholesterol 22.8 mg, Fat 1.9 g, Fiber 8.2 g, Protein 18.2 g, SaturatedFat 0.5 g, Sodium 2005.8 mg, Sugar 6 g
SLOW-COOKER CHEESY MEXICAN CHICKEN
The cheesy Mexican flavors of this slow-cooked chicken favorite is delicious over rice or a fresh salad.
Provided by Corey Valley
Categories Entree
Time 6h15m
Yield 4
Number Of Ingredients 7
Steps:
- Spray 4-quart slow cooker with cooking spray.
- Place cubed chicken in slow cooker. Sprinkle taco seasoning mix over chicken; stir, making sure all pieces are well coated. Stir in enchilada sauce and tomatoes. Stir once again until well combined.
- Cover; cook on Low heat setting 6 hours.
- Uncover; sprinkle cheese over chicken. Cover; cook on Low heat setting 10 minutes longer.
- Meanwhile, cook rice as directed on packages.
- Serve chicken over rice. Top with cilantro if desired.
Nutrition Facts : ServingSize 1 Serving
CROCK-POT CHEESY MEXICAN CHICKEN AND RICE
A delicious combination of cheese, chicken, salsa and rice. I created this recipe when I needed to make dinner in the crockpot because my husband was redoing the floors in the kitchen and I had no stove to use. Thanks to him a new chicken recipe was born. I use my homemade canned salsa but any salsa will do. Also, we mostly eat chicken breast, but you can use any type of chicken. The cooking time will need adjusted longer for dark meat or chicken on the bone. There are several variations for this recipe such as adding beans, corn, mushrooms, etc. The possibilities are endless.
Provided by CrissyJ76
Categories One Dish Meal
Time 4h20m
Yield 1 casserole, 6 serving(s)
Number Of Ingredients 8
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.
CHEESY MEXICAN CHICKEN AND RICE
This recipe originally came from Homemade Gourmet and called for Spanish rice prepared on the side. I got lazy and decided to experiment with the rice. The result: a delicious one dish crock-pot meal that was effortless to prepare! The rice was moist, well cooked, and amazingly cheesy. The chicken also turned out perfectly tender.
Provided by mysongslove
Categories One Dish Meal
Time 2h5m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In crock-pot, combine first three ingredients, add salt to taste, cover, and cook on high until chicken breasts are tender, about 2 hours.
- Add instant rice, making sure all grains are moist. Cook on low 5-15 minutes.
- Mix in cheese, leave in crock-pot until melted.
- Serve chicken and rice separately or together.
- Suggestion from Homemade Gourmet: Slice leftover chicken breasts into strips and sauté briefly in a hot skillet. Serve on flour tortillas with desired toppings for quick and delicious chicken fajitas.
Nutrition Facts : Calories 652.4, Fat 31.4, SaturatedFat 10.4, Cholesterol 198.2, Sodium 545, Carbohydrate 22.2, Fiber 0.5, Sugar 0.1, Protein 66.3
EASY CROCK POT SHREDDED TACO CHICKEN (LOW CARB)
This Easy Crock Pot Shredded Taco Chicken recipe is so simple to make, so versatile and low carb! You can use it for tacos, burritos, nachos...the sky's the limit!
Provided by Aunt Lou
Categories Main
Number Of Ingredients 3
Steps:
- Put your chicken in the bottom of your 4 quart slow cooker.
- Pour your broth over your chicken.
- Sprinkle taco mix on top of everything.
- Cover and cook on low 3-4 hours or high for 1.5-2 hours.
- Shred your chicken with two forks or a stand mixer.
Nutrition Facts : Calories 150 kcal, Carbohydrate 4 g, Protein 22 g, Fat 5 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 108 mg, Sodium 780 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 3 g, ServingSize 1 serving
MEXICAN CHICKEN AND RICE
Make and share this Mexican Chicken and Rice recipe from Food.com.
Provided by Danny Beason
Categories Lunch/Snacks
Time 1h10m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Toss the chicken cubes with taco seasoning.
- In a heavy skillet with a tight fitting lid, heat the oil and add the chicken and cook, stirring, until it changes color.
- Stir in rice and stir to mix.
- Add salsa and water.
- Bring to a boil and reduce heat to a simmer.
- Cover and allow to cook about 20 minutes.
- Remove from heat and allow to stand about 5 minutes before serving.
- If you like, you may sprinkle with chopped cilantro.
Nutrition Facts : Calories 2008.6, Fat 40.8, SaturatedFat 7.2, Cholesterol 526.6, Sodium 2154.6, Carbohydrate 166.6, Fiber 8.3, Sugar 8.5, Protein 228.8
CROCK POT MEXICAN CHICKEN AND SPANISH RICE
My husband was out of town and I wanted mexican food. So I decided to experiment. I have made this several times since and it has been a big hit with everyone. I have sherred or sliced the chicken and mixed with the rice. The chicken is also good as chicken tacos. I just recently used the chicken to make enchiladas and served the rice on the side. I have plans to try this same recipe with beef.
Provided by Twolittledudesmommy
Categories One Dish Meal
Time 5h5m
Yield 4 serving(s)
Number Of Ingredients 5
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.
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