Description
This Crockpot Fiesta Chicken and Rice recipe is a delicious and easy one-pot meal with Mexican-inspired flavors. Tender chicken, savory rice, black beans, corn, and a variety of spices come together to create a flavorful dish that’s perfect for a busy weeknight dinner.
Ingredients
Scale
Ingredients:
- 1 ½ pounds boneless, skinless chicken breasts
- 1 cup uncooked long-grain white rice
- 1 (15-ounce) can black beans (drained and rinsed)
- 1 cup frozen corn
- 1 (10-ounce) can Rotel tomatoes with green chiles
- 1 cup salsa
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- 1 teaspoon salt
- 2 cups low-sodium chicken broth
- 1 cup shredded cheddar cheese (optional)
- fresh cilantro and lime wedges for serving
Instructions
- Place the chicken breasts in the crockpot: Add rice, black beans, corn, Rotel tomatoes, salsa, chili powder, cumin, garlic powder, and salt.
- Cook on low: Pour in the chicken broth, stir gently, cover, and cook for 4–5 hours.
- Shred the chicken: Remove, shred, and return chicken to the crockpot. Stir, add cheese if desired, cover, and cook for an additional 5–10 minutes until cheese melts.
- Serve: Garnish with cilantro and lime juice. Enjoy!
Notes
- For extra heat, add diced jalapeños or use spicy salsa.
- Brown rice can be substituted but may require longer cooking time and additional liquid.
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 ½ cups
- Calories: 410
- Sugar: 4g
- Sodium: 640mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 33g
- Cholesterol: 85mg
