Crockpot Mexican Chicken and Rice

A bowl of slow cooker mexican chicken and rice, shown topped with avocado, onions, and cilantro.

4.75 from 4 votes

Crockpot Mexican Chicken and Rice

This slow cooker chicken and brown rice recipe is the perfect comfort food for a cold day. This is such an easy meal to prepare, and the toppings make it fun for everyone!

Prep Time25

Cook Time3

Total Time4 25

Course: Main Course

Cuisine: Mexican

Servings: servings (~1 cup each)

Calories: 292kcal

Author: Michelle Miller

Equipment

Slow Cooker

Ingredients

1 1/2 pounds chicken breasts cut into chunks
1 cup brown rice uncooked
1 yellow onion diced
2 bell peppers diced
1 15-ounce can black olives sliced
2 tablespoons chili powder
2 tablespoons cumin
1 tablespoon paprika
1 tablespoons oregano
1 teaspoon sea salt or more, to taste
4 1/2 cups chicken broth
1 15-ounce can diced tomatoes
1 6-ounce can tomato paste
1 cup cheddar cheese shredded, optional
clantro and avocado to garnish, optional

Instructions

Into the crockpot, add the cut chicken, brown rice, onions, bell peppers, oives, diced tomatoes, tomato paste, chicken broth, spices and salt. Slow cook on low for about 3 hours (until the chicken is very tender).
Mix the dish well. Add shredded cheese to the top of the chicken and rice mixture. Add the lid back onto the crockpot for about 10 minutes or until the cheese is fully melted.
Add the toppings either to the whole dish if serving right away, or add toppings to individual servings.

Notes

How to Store Leftover Mexican Chicken and Rice

Once the chicken and brown rice has cooled, add it to airtight containers and refrigerate it for up to 4 days. Reheat it in a saucepan on the stovetop with a little extra chicken broth until simmering.

Freeze it: Freeze the leftovers in individual portions! I do this and it’s amazing to have meals ready to go for my lunches. Allow it to thaw long enough to take it out of the container, and reheat it in a saucepan with a little water and a lid over low heat. Fresh toppings will make it taste fresh again!

Tips for Slow Cooker Mexican Chicken and Brown Rice

Make it Paleo/Whole30: I often use cauliflower rice in place of grain. This dish uses whole grain rice, but if you are following the Whole30 or a Paleo diet, it can be omitted.

Omit the brown rice & cheese.
Up the amount of chicken to 2 pounds. Reduce the chicken broth to 2 1/2 cups.
When there is about 1 hour left of cooking time, add in 4 cups of cauliflower rice.
If the mixture is too watery

Make it Dairy Free: Omit the cheese topping and add extra avocado or cilantro to up the flavor. The cheese really isn’t necessary.

Up the Protein/Lower the Carbs: Follow the directions for making this a Paleo/Whole30 dish!

Nutrition