Crock Pot Mexican Chicken and Spanish Rice
Transform your weeknight dinner routine with this flavor-packed Crock Pot Mexican Chicken and Spanish Rice recipe—a one-pot wonder that's as easy as it is delicious! Tender, slow-cooked shredded chicken is infused with bold spices like cumin, paprika, and taco seasoning, simmering in a rich tomato and green chile sauce. Paired with a side of perfectly seasoned Spanish rice, cooked with a flavorful broth and a touch of the chicken’s sauce, this dish brings authentic Mexican-inspired flavors straight to your table. With minimal prep and the convenience of a crock pot, it’s perfect for busy nights or meal prepping. Garnish with fresh cilantro, a squeeze of lime, and a sprinkle of Mexican blend cheese for a vibrant meal that’s sure to be a hit. Whether you're hosting a family dinner or prepping for the week, this recipe is a surefire crowd-pleaser!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 14.5 oz can Diced tomatoes with green chiles (like Rotel)
- 8 oz can Tomato sauce
- 4 cups Chicken broth
- 2 cups Uncooked long-grain rice
- 1 medium Onion, finely chopped
- 3 Garlic cloves, minced
- 2 tbsp Taco seasoning
- 1 tsp Paprika
- 1 tsp Cumin
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 cup Fresh cilantro, chopped (optional, for garnish)
- 2 whole Lime wedges (optional, for serving)
- 0.5 cup Shredded Mexican blend cheese (optional, for topping)
Instructions
Place the boneless, skinless chicken breasts in the bottom of your crock pot.
Add the diced tomatoes with green chiles (undrained), tomato sauce, and taco seasoning over the chicken. Sprinkle with paprika, cumin, salt, and black pepper.
Add the finely chopped onion and minced garlic on top.
Pour 2 cups of chicken broth into the crock pot. Save the remaining 2 cups of broth for later use in the rice.
Cover and cook on low for 4-5 hours, or until the chicken is tender and shreddable.
Once the chicken is fully cooked, remove it from the crock pot and shred it using two forks. Return the shredded chicken to the crock pot, stirring to combine it with the sauce. Keep warm on the 'Keep Warm' setting.
About 30 minutes before serving, start preparing the Spanish rice. In a large saucepan, combine the uncooked long-grain rice with the remaining 2 cups of chicken broth, a pinch of salt, and 1 cup of the sauce mixture from the crock pot.
Bring the rice mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and fully cooked.
To serve, spoon the Spanish rice onto plates or bowls, top with the shredded Mexican chicken, and garnish with chopped fresh cilantro.
Optional: Add shredded Mexican blend cheese on top and serve with lime wedges on the side for added flavor.
Nutrition Facts
Calories |
3192 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.6 g | 62% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 642 mg | 214% | |
| Sodium | 9904 mg | 431% | |
| Total Carbohydrate | 387.9 g | 141% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 24.5 g | ||
| Protein | 278.8 g | 558% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 899 mg | 69% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 4304 mg | 92% | |
*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.
