Crock Pot Cheesy Mexican Chicken and Rice
Turn your weeknight dinner into a fiesta with Crock Pot Cheesy Mexican Chicken and Rice! This flavorful one-pot meal combines tender shredded chicken, creamy melted cheese, and perfectly cooked white rice, all infused with bold taco seasoning and the tangy kick of diced tomatoes with green chilies. The addition of black beans, sweet corn, and creamy dollops of cream cheese creates a hearty, satisfying dish that’s rich in texture and flavor. Best of all, the slow cooker does all the work, making it an effortless option for busy days. Garnish with fresh cilantro for a vibrant finishing touch, and enjoy a family-friendly dinner that’s as comforting as it is delicious. Perfect for meal prep or weeknight gatherings, this dish is a true crowd-pleaser! Keywords: crock pot, cheesy Mexican chicken, slow cooker chicken and rice, one-pot Mexican dinner, easy weeknight meal.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons taco seasoning
- 10 ounces diced tomatoes with green chilies (Rotel)
- 2 cups chicken broth
- 1.5 cups white rice
- 1 cup frozen corn kernels
- 1 cup black beans, rinsed and drained
- 4 ounces cream cheese, softened and cubed
- 1 cup shredded Mexican blend cheese
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
Spray the inside of your crock pot with non-stick cooking spray or lightly grease it with oil.
Place the chicken breasts in an even layer at the bottom of the crock pot.
Sprinkle the taco seasoning evenly over the chicken breasts.
Add the diced tomatoes with green chilies, chicken broth, and white rice to the crock pot.
Stir gently to distribute the rice evenly without disturbing the chicken at the bottom.
Add the frozen corn kernels and black beans on top of the rice layer.
Cover the crock pot with the lid and cook on high for 3-4 hours or on low for 6-7 hours, until the chicken is fully cooked and tender, and the rice has absorbed the liquid.
Once the chicken is done, remove the chicken breasts, shred them with two forks, and return the shredded chicken to the crock pot.
Add the cream cheese cubes and stir everything together until the cream cheese is fully melted and incorporated into a creamy sauce.
Sprinkle the shredded Mexican blend cheese over the top, cover, and let it cook for an additional 10 minutes to melt the cheese.
Once the cheese is melted, stir the mixture gently to combine and ensure an even cheesy texture throughout.
Serve hot and garnish with fresh chopped cilantro if desired.
Nutrition Facts
Calories |
469 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.9 g | 22% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 712 mg | 31% | |
| Total Carbohydrate | 30.6 g | 11% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 4.4 g | ||
| Protein | 47.2 g | 94% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 194 mg | 15% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 675 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
