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    You are in: Home / Recipes / Crock Pot Mexican Chicken and Spanish Rice Recipe
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    Crock Pot Mexican Chicken and Spanish Rice

    Total Time:

    Prep Time:

    Cook Time:

    5 hrs 5 mins

    5 mins

    5 hrs

    Twolittledudesmommy's Note:

    My husband was out of town and I wanted mexican food. So I decided to experiment. I have made this several times since and it has been a big hit with everyone. I have sherred or sliced the chicken and mixed with the rice. The chicken is also good as chicken tacos. I just recently used the chicken to make enchiladas and served the rice on the side. I have plans to try this same recipe with beef.

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    Units: US | Metric


    1. 1
      Place chicken in to crock pot. Mix water, taco seasoning, and salsa (I use half the jar) together. Pour onto chicken. Set crock pot to low and let it cook for 3 to 4 hours.
    2. 2
      After chicken is done remove and put rice in leftover liquid. While rice is cooking shredded or slice chicken.
    3. 3
      Once rice is done (about 10 to 20, depending on how cooked you like your rice) mix chicken in or serve as taco or make enchiladas with the chicken.

    Ratings & Reviews:

    • on March 29, 2011


      The rice was nice and flavorful, and the chicken was good. I'd have liked a bit more of the taco flavor to be absorbed by the chicken, but overall, this is a really good dish and super quick to toss together. Thanks! Made for PAC Spring '11.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Crock Pot Mexican Chicken and Spanish Rice

    Serving Size: 1 (253 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 302.6
    Calories from Fat 25
    Total Fat 2.8 g
    Saturated Fat 0.5 g
    Cholesterol 56.6 mg
    Sodium 684.2 mg
    Total Carbohydrate 44.3 g
    Dietary Fiber 2.3 g
    Sugars 2.3 g
    Protein 23.4 g

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