Make this easy and delicious slow cooker Mexican-style chicken and rice for a one-pot meal like no other!
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ingredient notes
These notes are meant as a guide to assist you in making this recipe a success; they may cover some but not all ingredients. For a complete ingredient list, check out the recipe card below.
Bone-in chicken thighs - I use bone-in chicken thighs as these add so much depth and richness to the dish.
Seasonings and aromatics - garlic, chicken stock, salt, pepper, oregano, paprika, tomato paste, red pepper flakes and cumin.
Vegetables - I use onions, tomatoes, and bell peppers. You can also add half a cup of sweet corn or green peas, or some sliced jalapenos for some spice, if preferred.
Chicken stock or water, and rice.
what makes this recipe so good
- healthy - made using wholesome ingredients, this is a healthy one pot meal. It is also paleo-friendly.
- hearty and delicious.
- it is great for meal prep.
the best rice to use
The best rice to use for making Mexican rice is long-grain white rice such as basmati or jasmine. I recommend this type of rice because it cooks up fluffy and doesn't clump together as much as other types.
how to make it
- Season chicken thighs on both sides and sear in hot oil in a skillet or using your slow cooker’s sauté function until golden brown. Then set aside.
- Add garlic, onion, tomatoes, tomato paste, bell pepper, and spices to the slow cooker. Stir to combine.
- Place the seared chicken on top, cover, and slow cook on high for 4 hours.
- Stir in uncooked rice and extra chicken stock or water 1.5 hours before the end of cooking.
- Check the rice for doneness at the end of cooking and adjust seasoning as necessary.
- Garnish with chopped cilantro or parsley, then serve.
Related recipes: Try Ruth's Chris Stuffed Chicken, Jollof Chicken and Rice or our Slow Cooker Chicken Cacciatora , for more delicious chicken recipes!!
refrigeration and freezing
Store your leftovers in an airtight storage container in the refrigerator for up to 4 days.
Keep leftovers in an airtight container in the freezer for 3-4 months.
reheating
To reheat leftovers, microwave for 2-3 minutes on medium-high, stirring halfway; add time as needed. For stovetop, heat in a saucepan with a splash of water or stock, stirring occasionally, for 5-10 minutes.
You can also reheat it in a 350°F preheated oven, covered with foil, for 15-20 minutes.
serving suggestions
- Guacamole.
- Salsa.
- Any mixed green salad.
- Diced red onions.
- Sour cream.
- Lime wedges.
- Grated cheese.
- Tortillas.
recipe tips
- Substitute chicken thighs for bone-in drumsticks.
- For easier meal prep, chop up all the vegetables a few days before and store these separately in the fridge.
- The amount of spice I have used is what works for my family; adjust the seasoning to suite your taste.
📖 Recipe
Slow Cooker Mexican Chicken and Rice
Equipment
Ingredients
- 4-5 pieces chicken thighs (approximately 2lbs or 1kg) bone-in
- 1 tablespoon chicken seasoning
- 2-3 tablespoon olive oil
- 3 cloves garlic minced
- 1 medium red onion (chopped)
- 1 bell pepper - red, yellow, or green (chopped)
- 3 medium-sized tomatoes (chopped)
- 1-2 tablespoon tomato paste
- ¾ teaspoon salt (or more, to taste)
- black pepper (to taste)
- ½ teaspoon dried oregano
- 1 teaspoon cumin
- 1½ teaspoon ground paprika (smoked or sweet)
- ½ teaspoon red pepper flakes
- ⅔ cup chicken stock
- 1 cup basmati rice
- 1½ cups low-sodium chicken stock (or water)
- a handful of chopped cilantro or parsley (to garnish)
Instructions
- Season the chicken thighs on both sides with chicken seasoning.
- In a skillet (or using the sauté function of your slow cooker, if available), heat the olive oil over medium-high heat. Once hot, add the chicken thighs and sear until golden brown, about 3-5 minutes per side. Then, set the chicken aside.
- Add minced garlic, onion, tomatoes, tomato paste, bell pepper, salt, pepper, oregano, cumin, paprika, red pepper flakes, and chicken stock to the slow cooker.
- Add the seared chicken thighs and stir to combine.
- Cover the slow cooker and set the slow cooker to high for 4 hours.
- About 1.5 hours before the end of cooking, add the uncooked rice and an additional 1½ cups of chicken stock or water. Stir gently to ensure the rice is well submerged in the liquid.
- After the cooking time, check if the rice is cooked. Adjust the seasoning with more salt and pepper if needed.
- Garnish with chopped cilantro or parsley, then serve.
Sonya
This look wonderful. Can you use boneless chicken? If yes do i need to make any changes?
Kate Hahnel
Yes, you can use chicken breast. However, I cannot say for sure for how long as I have not tested the recipe using boneless chicken.
Noune
This was so good!
Noune
My family loved this!
Sage
My daughter has already begged me to make this again.
Noune
My family loved this!
Dahn Boquist
Kate, this Slow Cooker Mexican Chicken and Rice is a one-pot wonder! Love the simplicity and bold flavors.
Julianne
Easy to make and such great flavor! So nice to come home to a home-cooked meal at the end of a long day.
Katy
This had so much flavour and really was so easy to prep. Thank you!