Tex-Mex Crock Pot Chicken With Easy Mexican Rice
January 12, 2015 by DrDan 1 Comment
Great Tex-Mex taste served over quick Mexican rice. Almost like an easy Tex-Mex stew for a wonderful family meal.
Based on a Martha Stewart recipe Slow-Cooked Tex-Mex Chicken and Beans. This is an extremely easy slow cooker recipe with a few common ingredients cooked in a slow cooker with uncooked skinless boneless chicken breasts. Then shredded and cooked a little longer. Served over 10 minutes stove top Mexican rice and you will have a happy family.
Rating
A solid 4 based on taste and ease of cooking. Not the best looking of dishes.
Lilly after lots of outside play.
Notes: This could be served in a bowl as a soup/stew. Some black beans would be a nice touch. I would add them drained and rinsed but not take out the pinto beans.
Start with common ingredients.
Chop 1/2 medium onion and one red pepper.
Add red pepper, onion, 1 – 14 oz can Pinto beans, 1 – 10 1/2 oz RoTel, 1/2 teaspoon salt, 1/4 teaspoon pepper to a smaller crock pot. Add 2 trimmed skinless boneless chicken breasts.
Cook on low for 4 hours then remove the chicken breast and shred. Place chicken back into crock pot and cook one more hour. A total of 5 hours.
During the last 15 minutes of cooking, it is time to may a quick stove top Mexican rice.
Place 1 teaspoon butter in a non-stick pan over medium high heat. Chop 1/2 medium onion and cook in the butter until clearing and tender. About 5-6 minutes
Add 1 cup salsa, 1 cup water. Bring to a light boil and then add 2 cups Minute Rice, mix well, cover and remove from heat. Allow to set 5 minutes then fluff with a fork and serve.
Tex-Mex Crock Pot Chicken With Easy Mexican Rice
Total time
5 hours 5 mins
Author: Dan Mikesell
Serves: 4
Ingredients
½ medium onion
one red pepper.
Instructions
Chop ½ medium onion and one red pepper.
Add red pepper, onion, 1- 14 oz can Pinto beans, 1 - 10½ oz RoTel, ½ teaspoon salt, ¼ teaspoon pepper to a smaller crock pot. Add 2 trimmed skinless boneless chicken breasts.
Cook on low for 4 hours then remove the chicken breast and shred. Place chicken back into crock pot and cook one more hour. A total of 5 hours.
During the last 15 minutes of cooking, it is time to may a quick stove top Mexican rice. Place 1 teaspoon butter in a non-stick pan over medium high heat. Chop ½ medium onion and cook in the butter until clearing and tender. About 5 minutes.
Add 1 cup salsa, 1 cup water. Bring to a light boil and then add 2 cups Minute Rice, mix well, cover and remove from heat. Allow to set 5 minutes then fluff with a fork and serve.
3.2.2925
Last Updated
January 12, 2015
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