Mexican Chicken and Rice (Crockpot Edition)

If you’re staring down a busy weeknight and wondering what on earth to feed your crew, this one’s for you. This Mexican Chicken and Rice crockpot recipe is your new secret weapon—zero babysitting, full of flavor, and made entirely with pantry staples.

It’s one of those meals that feels like it should’ve taken a lot of work… but nope! Just toss everything in, let the slow cooker do its thing, and come back to a delicious, cheesy, Southwest-inspired dinner that’s ready when you are.

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Mexican Chicken and Rice (Crockpot Edition)

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Prep Time 10 minutes mins

Cook Time 7 hours hrs

Total Time 7 hours hrs 10 minutes mins

Course Main Course

Cuisine Mexican

Servings 4 people

Ingredients

  

• 1 lb boneless skinless chicken breasts (or thighs if on sale)
• 1 cup uncooked white rice
• 1 can diced tomatoes with green chilies like Rotel
• 1 can black beans drained and rinsed
• 1 cup frozen corn or 1 can, drained
• 2 cups chicken broth or water + 2 bouillon cubes
• 1 cup shredded cheddar or Mexican blend cheese
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp garlic powder
• Salt & pepper to taste
• Optional: chopped cilantro or green onions for garnish

Instructions

 

• Layer in the crockpot: Add chicken, rice, diced tomatoes (undrained), beans, corn, broth, and seasonings.
• Cook on LOW for 6–7 hours or HIGH for 3–4 hours: Until chicken is cooked and rice is tender.
• Shred the chicken: Use two forks to shred it in the pot, then stir everything together.
• Top with cheese: Sprinkle shredded cheese on top, cover for 10 minutes until melted.
• Garnish and serve: Add fresh toppings if you have them!

Notes

• Serve it in bowls, tacos, or wrapped in burritos.
• Add hot sauce or jalapeños for a spicier kick.
• Leftovers are great for meal prep!

Why Moms Love This Recipe

This is one of those lifesaver meals you can throw in the slow cooker and forget about until dinnertime. It uses budget-friendly pantry staples, cooks while you get on with your day, and it’s got enough flavor to feel like real comfort food—without being too spicy for the kids.

It’s filling, cheesy, and makes great leftovers. You can serve it in a bowl, wrap it in a burrito, or stuff it into a quesadilla tomorrow. It’s flexible, easy, and guaranteed to be a hit with the whole family.

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Storage + Leftover Tips

This makes a big batch, which is great for future meals.

• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Let it cool completely, then freeze in portions for up to 2 months.
• Reheat: Add a splash of broth or water if it thickens up too much. Microwave or reheat gently on the stove.

Leftovers make awesome lunch bowls or taco fillings!

This Mexican Chicken and Rice is one of those meals that earns a spot in the regular dinner rotation. It’s easy, affordable, and full of flavor without being fussy. Whether you’re feeding a big family or just want leftovers for the next few days, this recipe’s got your back.