Grab your slow cooker and make a super easy and outstanding Mexican Chicken & Rice dish the whole family will enjoy. Tender pieces of chicken, white rice, green chilies, seasonings and spices come together for a Tex-Mex dinner. A stick-to-your-ribs meal that is an instant family favorite.
I love making this recipe on a busy weekend or even weeknight. I know to prep my chicken and rice and turn slow cooker on high and let it cook away. Then around 3-4 hours later dinner is ready to serve. Grab your favorite Mexican toppings and spoon up this hot and delicious rice.
Mexican Chicken and Rice
I tend to batch cook chicken in our home. We love chicken and I have got to the point where I get a great sale on it, so I cook a bunch up, shred and freeze. This Mexican chicken and rice slow cooker recipe is perfect for using leftover chicken. It speeds up the cook time, and there is so much less work!
Or grab a rotisserie chicken when you are out, shred and toss it in. Either way works amazing, and you have a hearty meal for your family or guests.
Easy Slow Cooker Recipe
As a busy mom always on the go, having easy slow cooker recipes ready is a must. I love those stick to your rib, creamy based dishes like you see here.
I know that even if life is hectic I can toss in my slow cooker and let it do the work, while we tackle homework, errands, or housework. Then I come to the kitchen, do the final prep and dinner is served.
I can’t tell you how the slow cooker allows me to get dinner on the table a handful of times during the week. No take out needed or microwave dinners here! Plan ahead and you have it made!
Check Out These Other Favorite Slow Cooker Recipes
Can I Use Minute Rice For the Mexican Chicken and Rice
If you opt to use minute rice don’t put it in until around an hour before the dish is done. Minute rice cooks quick so it will become way to mushy if you put it in as the recipe calls for. I find regular white rice holds up best but you are welcome to try out minute rice.
Can I Use Brown Rice For Mexican Chicken and Rice
Yes, you can. The one thing you need to do with brown rice is watching it closer. Brown rice requires a bit more care as it can soak up extra liquid where you might need to add more during the cooking process. I would say after 2 hours cooking time check to see if your dish has enough liquid and how the rice is cooking. Brown rice can require a longer cook time so factor that in as well.
My Favorite Toppings For Mexican Chicken and Rice
Pull out all your favorite toppings and let each person create their own take on this Mexican rice dish. Here are a few of our favorites!
- Avocado
- Shredded cheese
- Salsa
- Green onions
- Fresh lime juice
- Sour cream
How To Make Mexican Chicken And Rice
The process of this is so simple. Just dump, mix, and set to cook. Come back later to a hearty weeknight or weekend dish. Trust me, slow cooker recipes don’t get much easier than this recipe of chicken and rice!
Colorful, easy, and downright tasty! I hope you all enjoy this recipe, I have the directions below for you to make yourself and see how you all like it.
Ingredients for Mexican Chicken and Rice
- 2 Cups Cooked & Shredded Chicken (You can use Leftover or Rotisserie Chicken too)
- 1 Can of Whole Kernel Corn, Drained
- 1 cup white rice
- 1 cup Chicken Broth
- 1 can of Cream of Chicken Soup
- 1 15 oz. can diced tomatoes
- 4 ounce can diced green chilies
- 2 jalapenos de-seeded and diced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon dried oregano
- 1 8 oz. Bag of Cheddar or Mexican Cheese
Top with Avocado, Green Onions, Sour Cream, and Salsa!
Directions for Mexican Chicken and Rice
- In the bottom of the slow cooker stir together Rice, Chicken Broth, and Cream of Chicken Soup, Salt, Pepper, Cumin, Chili Powder, and
- Dried Oregano – Stir until well mixed
- Add in Diced Tomatoes, Green Chilis, Jalapeno, Corn, and Chicken
- Cover and Cook on High for 3-4 hours until Rice is Tender.
- Stir and serve topped with Cheese and your favorite ingredients!
stir together Rice, Chicken Broth, and Cream of Chicken Soup, Salt, Pepper, Cumin, Chili Powder, and
Slow Cooker Mexican Chicken & Rice
Ingredients
2 Cups Cooked & Shredded Chicken (You can use Leftover or Rotisserie Chicken too) 1 Can of Whole Kernel Corn, Drained 1 cup white rice 1 cup Chicken Broth 1 can of Cream of Chicken Soup 1 15 oz. can diced tomatoes 4 ounce can diced green chilies 2 jalapenos de-seeded and diced 1 teaspoon salt 1 teaspoon pepper 1 teaspoon cumin 1 teaspoon chili powder ½ teaspoon dried oregano 1 8 oz. Bag of Cheddar or Mexican Cheese Top with Avocado, Green Onions, Sour Cream, and Salsa
- 2 Cups Cooked & Shredded Chicken (You can use Leftover or Rotisserie Chicken too)
- 1 Can of Whole Kernel Corn, Drained
- 1 cup white rice
- 1 cup Chicken Broth
- 1 can of Cream of Chicken Soup
- 1 15 oz. can diced tomatoes
- 4 ounce can diced green chilies
- 2 jalapenos de-seeded and diced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon dried oregano
Instructions
- In the bottom of the slow cooker stir together Rice, Chicken Broth, and Cream of Chicken Soup, Salt, Pepper, Cumin, Chili Powder, and
- Dried Oregano - Stir until well mixed
- Add in Diced Tomatoes, Green Chilis, Jalapeno, Corn, and Chicken
- Cover and Cook on High for 3-4 hours until Rice is Tender.
- Stir and serve topped with Cheese and your favorite ingredients!
If you give this recipe a try, let me know what you think. This is one of my family’s go-to meal that we keep in constant rotation!
I just made this today and although very tasty and easy next time I will make a few adjustments. I added extra chicken broth but will have to add much more next time. It still came out very dry. I cooked for 3 hours but will cook for less next time. Rice too well done. But that may change with more liquid. Will definitely make again.