Slow Cooker Mexican Chicken And Rice Recipes

SLOW COOKER CHICKEN AND RICE

Start this dinner in your slow cooker before you leave for work in the morning and come home to a delicious chicken and rice meal in a taco-seasoned tomato sauce.

Provided by Robyn M Johnson

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 3h15m

Yield 4

Number Of Ingredients 10

Slow Cooker Chicken and Rice image

Steps:

Combine tomatoes, chicken, bell peppers, rice, water, onion, taco seasoning, salt, pepper, and cayenne in a slow cooker; stir to combine. Cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.

Nutrition Facts : Calories 315.9 calories, Carbohydrate 54.1 g, Cholesterol 29.3 mg, Fat 1.7 g, Fiber 4 g, Protein 16.9 g, SaturatedFat 0.5 g, Sodium 1588.8 mg, Sugar 8.9 g

Ingredients

1 (28 ounce) can diced tomatoes, undrained
2 boneless, skinless chicken breasts, cut into 1-inch pieces
2 large bell peppers, coarsely chopped
1 cup uncooked long-grain white rice
1 cup water
1 small onion, chopped
1 (1 ounce) package taco seasoning mix
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper

MEXICAN-INSPIRED CHICKEN SOUP

This zesty chicken taco soup is loaded with corn and black beans in a mildly spicy red broth. As a busy mom of three young children, I'm always looking for dinner recipes that can be prepared in the morning. The kids love the taste of this easy soup. -Marlene Kane, Lainesburg, Michigan

Provided by Taste of Home

Categories Dinner Lunch

Time 3h10m

Yield 6 servings.

Number Of Ingredients 9

Mexican-Inspired Chicken Soup image

Steps:

In a large nonstick skillet, saute chicken in oil until no longer pink. Add water and taco seasoning; simmer, uncovered, until chicken is well coated. , Transfer to a 5-qt. slow cooker. Stir in the V8 juice, salsa, beans and corn. Cover and cook on low for 3-4 hours or until heated through. If desired, serve with optional toppings.

Nutrition Facts : Calories 304 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 1199mg sodium, Carbohydrate 35g carbohydrate (11g sugars, Fiber 5g fiber), Protein 29g protein.

Ingredients

1-1/2 pounds boneless skinless chicken breasts, cubed
2 teaspoons canola oil
1/2 cup water
1 envelope reduced-sodium taco seasoning
1 can (32 ounces) V8 juice
1 jar (16 ounces) salsa
1 can (15 ounces) black beans, rinsed and drained
1 package (10 ounces) frozen corn, thawed
Optional: Shredded cheddar cheese, sour cream and chopped fresh cilantro

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Lightly coat a 6-quart slow cooker with nonstick spray. Season both sides of the chicken with 1 teaspoon kosher salt and black pepper.
Heat the olive oil in a large skillet. Once hot and shimmering, add the chicken. Sear each side for 2 to 3 minutes each, just until brown (the chicken does not need to be cooked through). Do not disturb the chicken while each side sears. Transfer to the prepared slow cooker.
Sprinkle the chicken with the chili powder, garlic powder, onion powder, oregano, and remaining 1/2 teaspoon kosher salt. Pour in the tomatoes including their juices. Scatter the chipotle peppers over the top.
Cover and cook on low for 4 to 5 hours or on high for 1 to 2 ½ hours, until the chicken is cooked through and reaches an internal temperature of 165 degrees F. The cooking time will vary based on your slow cooker and the size of your chicken breasts. Remove the chicken to a cutting board. Let the chicken rest for 5 minutes, then shred with two forks, either on the cutting board or return it to the slow cooker and shred it directly in the slow cooker with two forks (or for even faster shredding) a hand mixer.

Slow Cooker Mexican Chicken And Rice Recipes

SLOW COOKER CHICKEN AND RICE

Start this dinner in your slow cooker before you leave for work in the morning and come home to a delicious chicken and rice meal in a taco-seasoned tomato sauce.

MEXICAN-INSPIRED CHICKEN SOUP

This zesty chicken taco soup is loaded with corn and black beans in a mildly spicy red broth. As a busy mom of three young children, I'm always looking for dinner recipes that can be prepared in the morning. The kids love the taste of this easy soup. -Marlene Kane, Lainesburg, Michigan

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