Slow Cooker Tex-Mex Chicken and Rice

Try a make-ahead slow-cooked supper, filled with sassy Southwestern flavors, that's all ready when you get home.

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Servings 5

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( 16 ) Ratings

16 Ratings

5 Stars 11%

4 Stars 21%

3 Stars 21%

2 Stars 32%

1 Stars

Member Reviews ( 11 )

bcf508eb-099d-42cc-a018-4f8bf55e8f9c

ingredients 7
Prep Time 10 min
Total Time 6 hr 15 min

Ingredients

1: lb boneless skinless chicken thighs, cut into 3/4-inch pieces

1 1/2: cups uncooked converted long-grain white rice

1: cup Old El Paso® Thick 'n Chunky salsa

1 3/4: cups Progresso® chicken broth (from 32-oz carton)

1: can (4.5 oz) Old El Paso® chopped green chiles

1: cup sour cream

1: cup shredded Colby-Monterey Jack cheese blend (4 oz)

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Directions

1 In 3- to 4-quart slow cooker, mix chicken, rice, salsa, broth and chiles.
2 Cover; cook on Low setting 6 to 7 hours.
3 About 5 minutes before serving, turn off heat on slow cooker. Stir in sour cream and half of the cheese; sprinkle remaining cheese over top. Cover; let stand 5 minutes or until cheese is melted. Serve with additional salsa if desired.

EXPERT TIPS

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Expert Tips

Converted rice has been processed so that the rice is less likely to become gummy, making it an ideal slow cooker ingredient.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 610
Calories from Fat: 220),

% Daily Value

Total Fat: 24g; 24%
(Saturated Fat 13g, 13% Trans Fat 1/2g 1/2% ),
Cholesterol: 110mg; 110%;
Sodium: 880mg; 880%;
Total Carbohydrate: 63g; 63%
(Dietary Fiber 2g 2% Sugars 4g 4% ),
Protein: 34g; 34%

% Daily Value*:

Vitamin A: 20%;
Vitamin C: 15%;
Calcium: 30%;
Iron: 30%;

Exchanges:

4 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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bechamm

report Posted Aug. 4, 2011 5:15 PM

I thought this recipe was really good. I did think the rice came out too mushy, so next time I would cook the rice separately. The green chiles gave it a little zip, but I like super spicy, so I would probably also add some jalapenos for that extra kick. All in all, it was very good and I will definitely make again!

jo77mama

report Posted Jul. 30, 2011 11:35 PM

This is a great dinner. The whole family loves it and I have picky eaters, including my husband. I use chicken breast instead of thighs and long grain brown rice instead of white. I also omit the chiles because of the kids. I make this at least once a week.

Brynn317

report Posted Apr. 21, 2011 2:37 PM

My husband absolutley loved this one. I made some modifications- chicken breast instead of thighs and uncooked brown rice instead of the converted white rice. The rice was fine and not gummy at all. I also added some cayenne pepper and Mexican-style chili power.

YasminMaza

report Posted Feb. 5, 2011 7:29 PM

Just like every other recipe I find online (especially slow cooker ones) I had to add a little bit of my own spin - but I think that this is par for the course. I made this today and my husband had two servings and I will be bringing some to my dad tomorrow. I added the rice (not converted but regular since I saw no point in buying rice when I had some at home) during the last 35 minutes of cooking and before I served it I tasted it and added some salt/pepper/paprika. You have to taste all of your food because everyone's taste is different :)

Karla6K

report Posted Dec. 10, 2010 9:47 AM

Ugh, had I read the reviews first I would not have made this... It took long to cook, was gooey, and bland. Bummer.