Description
This delicious slow cooker chicken and Spanish rice dish is simple to prepare and packed with flavor.
Ingredients
Scale
- 2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
- 2 (5 ounce) packs Knorr Spanish Rice
- 14 ounce can chicken broth (can use low or no sodium)
- 16 ounce Herdez mild salsa
- 1/2 cup water
- 1 ounce packet taco seasoning (I recommend low sodium)
- 1 1/2 cups shredded Mexican cheese blend
- ½ cup queso blanco dip, warmed
- to taste fresh cilantro or fresh parsley, chopped (optional)
Instructions
- In a 5-6 quart slow cooker, combine 2 pounds boneless skinless chicken thighs, cut into 1-inch pieces, 2 (5 ounce) packs Knorr Spanish Rice, 14 ounce can chicken broth, 16 ounce Herdez mild salsa, 1/2 cup water, and 1 ounce packet taco seasoning. Stir until mixed well.
- Cover and cook on low for 4-5 hours or on high for 2-3 hours. NOTE: I think cooking on low works best with this recipe.
- Check the chicken for doneness. It should reach an internal temperature of 165°F. The rice should also be tender and no longer crunchy. Give it all a gentle stir.
- Sprinkle 1 1/2 cups shredded Mexican cheese blend over the top of the dish. Cover and let it cook for an additional 10-15 minutes, or until the cheese is melted.
- Drizzle ½ cup queso blanco dip, warmed over the top just before serving.
- Serve immediately, garnish with fresh cilantro or fresh parsley, chopped if desired. Enjoy!
Notes
- Cooking on low is recommended for better results.
- Ensure chicken reaches an internal temperature of 165°F for safety.
- Prep Time: 15 minutes
- Cook Time: 4-5 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg