SLOW COOKER MEXICAN CHICKEN & RICE
Sometimes all I want to do is throw some chicken, rice, and enchilada sauce
into the crock pot and come home to a cooked meal.
OH WAIT this Slow Cooker Mexican Chicken & Rice is exactly that!
The best part about this easy meal is that the ingredients are flavorful and perfect together.
And of course the best thing of all is that you can prepare everything the
night before and then put it in the slow cooker in the morning.
For this Slow Cooker Mexican Chicken & Rice, I cubed the chicken, chopped the onion, and
put out everything else that I needed the night before (spices, enchilada sauce, green chilis).
That made it easy to get up and put it all in the slow cooker and turn it on for the day!
I kind of look at this as the healthier version of ACP, mainly because there is no queso.
Don’t worry though there is a little bit of shredded queso on my version so that made it okay.
The toppings with this meal are endless… I went with a fresh homemade pico de gallo and
sliced avocado, oh and shredded queso cheese.
You can find my pico de gallo recipe by clicking the link.
You can add sour cream, chopped jalapeños, salsa, and if you’re really feeling bad
just pour some melted queso on top and bring it home.
I could of made a creamy guacamole for this but instead I wanted the freshness of sliced avocado,
it had a really nice texture with the rice and chicken.
And here is my guacamole recipe incase you’re feeling up to it.
I loved the flavors in this meal, the enchilada sauce is what really made it fantastic.
And the spices really give that extra oomph.
- 1 lb chicken thighs, cubed
- 1 cup uncooked brown rice
- 1 10 ounce can enchilada sauce
- 1 4 ounce can green chilis
- 1/2 cup low sodium chicken broth
- 1/2 medium onion, chopped
- 1 teaspoon cumin
- 1/4 teaspoon salt
- 1 avocado, sliced
- pico de gallo
- shredded queso cheese
- Spray crock pot with cooking spray.
- Combine cubed chicken, chopped onion, enchilada sauce, green chilis, chicken broth, cumin, and salt in a crock pot.
- Cook on low for 5 hours and then keep warm.
- Serve with sliced avocado, shredded queso, and pico de gallo.
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