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This slow cooker Mexican chicken and rice is one of those frugal meals that tastes like a splurge. Made with pantry staples, it’s filling, flexible, and ideal for feeding a family without blowing your grocery budget.

Mexican Chicken and Rice (Crockpot Edition)

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Prep Time 10 minutes
Cook Time 7 hours
Total Time 7 hours 10 minutes
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!