Description
This Slow Cooker Fiesta Chicken and Rice recipe is a delicious and easy Mexican-inspired dish that is perfect for a comforting family meal. Tender chicken, black beans, corn, and flavorful seasonings simmer together with rice in a creamy sauce for a satisfying one-pot dinner.
Ingredients
Scale
Chicken and Vegetable Mixture:
- 1 1/2 lbs boneless, skinless chicken breasts
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (10 oz) can diced tomatoes with green chiles (like Rotel), undrained
- 1 small red bell pepper, diced
- 1 small green bell pepper, diced
- 1 small yellow onion, diced
Seasonings and Rice:
- 1 packet taco seasoning (or 2 tablespoons homemade)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1 cup long-grain white rice
- 1 3/4 cups low-sodium chicken broth
Finishing Touches:
- 4 oz cream cheese, cubed
- 1 cup shredded cheddar cheese (optional)
- Fresh cilantro and lime wedges for garnish
Instructions
- Prepare the Chicken Mixture: Place the chicken breasts in the slow cooker. Add beans, corn, tomatoes, bell peppers, onion, taco seasoning, garlic powder, and cumin. Cook on low for 4–5 hours or high for 2–3 hours.
- Shred the Chicken: Shred cooked chicken in the slow cooker. Stir in rice and broth. Cook on high for 45–60 minutes until rice is tender.
- Finish the Dish: Stir in cream cheese until melted. Optionally, add cheddar cheese on top and let it melt. Garnish with cilantro and serve with lime wedges.
Notes
- Use instant rice for a quicker option by adjusting broth and cook time.
- This dish is freezer-friendly and reheats well. Customize with jalapeños, avocado, or sour cream.
- Prep Time: 10 minutes
- Cook Time: 5-6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 430
- Sugar: 5 g
- Sodium: 690 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 6 g
- Protein: 32 g
- Cholesterol: 90 mg
