Tex-Mex Chicken 'N' Rice
Submitted by senegd
Slow cooker Tex-Mex chicken and rice with taco seasoning, diced tomatoes, and green chilies. Dump it in, set it, and serve 8 hungry people tonight.
YIELD
8 servingsPREP
20 minCOOK
4 hrsREADY
5 hrsThe slow cooker does all the heavy lifting on this one.
Rice, diced tomatoes, tomato paste, taco seasoning, and chicken breasts all go into the pot together with hot water and chopped onions.
Four hours on low and the rice is tender, the chicken pulls apart easily, and the whole kitchen smells like a taqueria.
Stir in the green chilies right at the end for a fresh pop of heat, and dinner for eight is on the table.
Pro Tips
- Don’t peek! Every time you lift the lid, you lose heat and add cooking time. Trust the process.
- Use converted (parboiled) rice if you can. It holds up better in the slow cooker without turning to mush.
- Shred the chicken right in the pot with two forks before serving for better distribution of meat in every bowl.
- Top with shredded cheese, sour cream, and sliced avocado to turn this into a full Tex-Mex spread.
Ingredients
Directions
n a 5-quart electric slow cooker, mix together all the ingredients.
Cover and cook on the low heat setting 4 to 4½ hours, or until overcook or the rice will be mushy.
Stir in the green chiles and garlic pepper and serve at once.
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