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."
 
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Ready In:
4hrs 20mins
Ingredients:
8
Yields:
1 casserole
Serves:
6
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ingredients

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directions

  • 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.

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Reviews

  1. I think this turned out pretty nice. I loved the rice. I think cutting the chicken up into smaller pieces would be better.
     
  2. The flavor was good, but I didn't really care for the texture. The rice was pretty mushy. The chicken ended up really flavorful having cooked in the spices in the crockpot.
     
  3. Great!! We loved this. So easy to put together and great results. Served with sour cream and sliced green onions on top. YUM YUM. Thank you for posting!
     
  4. I made this today and OMG was it good!! I cut up the chicken breast into pieces about an inch in size before putting into the crockpot poured everything over and the smell was soooo good. This is a wonderful recipe Thank You so much for posting I now have a new meal to make often.
     
  5. I need a recipe for Elcampisino chicken and rice
     
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