Description
This Crockpot Fiesta Chicken and Rice recipe is a flavorful and easy-to-make dish that combines tender chicken, rice, beans, corn, and a variety of spices and seasonings for a delicious Mexican-inspired meal. Perfect for a busy weeknight dinner or a casual gathering with friends and family.
Ingredients
Chicken and Vegetables:
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can corn, drained
- 1 (10-ounce) can diced tomatoes with green chilies (like Rotel)
Rice and Seasonings:
- 1 cup long-grain white rice, uncooked
- 1 cup salsa (mild or medium)
- 1 cup chicken broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Garnish:
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro (optional)
Instructions
- Prepare Ingredients: Place chicken in the crockpot, add beans, corn, tomatoes, salsa, chicken broth, and seasonings.
- Cook: Cover and cook on low for 6-7 hours or high for 3-4 hours until chicken is tender. Shred chicken, add rice, and cook for an additional 30-40 minutes.
- Finish and Serve: Add cheese, cover, and cook until melted. Garnish with cilantro and serve warm.
Notes
- For extra creaminess, add sour cream or cream cheese after cooking.
- Brown rice can be used with adjustments in liquid and cooking time.
- Leftovers are delicious and the dish freezes well.
