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Home » World Cuisine

Slow Cooker Mexican Chicken and Rice

Dated: May 10, 2024 . Modified: May 10, 2024 by Kate Hahnel

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Slow cooker Mexican chicken and rice

Make this easy and delicious slow cooker Mexican-style chicken and rice for a one-pot meal like no other!

A plate of slow cooker chicken and rice.

*This post may contain affiliate links — as an Amazon Associate I earn from qualifying purchases, at no extra cost to you.

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.

Slow cooker Mexican chicken 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.

Adding rice to a slow cooker

how to make it

  1. 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.
  2. Add garlic, onion, tomatoes, tomato paste, bell pepper, and spices to the slow cooker. Stir to combine.
  3. Place the seared chicken on top, cover, and slow cook on high for 4 hours.
  4. Stir in uncooked rice and extra chicken stock or water 1.5 hours before the end of cooking.
  5. Check the rice for doneness at the end of cooking and adjust seasoning as necessary.
  6. Garnish with chopped cilantro or parsley, then serve.
A collage of three photos showing how to make slow cooker chicken and rice.

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.
A plate of slow cooked Mexican chicken and rice.

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.

more chicken and rice recipes

  • AIP taco seasoning with chicken tacos
  • Instant Pot honey mustard chicken
  • Instant Pot frozen chicken
  • Kenyan Pilau
  • Lebanese molokhia with chicken

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📖 Recipe

Bird-eye view of a plate of chicken and rice.

Slow Cooker Mexican Chicken and Rice

Kate Hahnel
This Mexican chicken and rice is a one-pot meal like no other!
5 from 7 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 4 minutes mins
Total Time 4 hours hrs 15 minutes mins
Course Dinner, Lunch, Main Course
Cuisine Mexican
Servings 4
Calories 310 kcal

Equipment

Ninja Possible Cooker Pro
Prevent your screen from going dark

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.

Notes

Some slow cooker models, such as the Ninja Foodi possible cooker which I used for this recipe, come with an inbuilt searing function.

Nutrition

Calories: 310kcalCarbohydrates: 50gProtein: 8gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 2mgSodium: 567mgPotassium: 575mgFiber: 4gSugar: 6gVitamin A: 1423IUVitamin C: 40mgCalcium: 63mgIron: 2mg
Tried this recipe? I would love it if you could leave a rating by clicking on the stars above on this recipe card.Pin this recipe on Pinterest or tag me out on socials @weeatatlast. I love seeing your creations.

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Reader Interactions

Comments

  1. Sonya

    October 13, 2024 at 8:39 pm

    This look wonderful. Can you use boneless chicken? If yes do i need to make any changes?

    Reply
    • Kate Hahnel

      October 24, 2024 at 2:56 pm

      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.

      Reply
  2. Noune

    June 29, 2024 at 3:31 pm

    5 stars
    This was so good!

    Reply
  3. Noune

    June 23, 2024 at 5:35 pm

    5 stars
    My family loved this!

    Reply
  4. Sage

    June 20, 2024 at 2:34 pm

    5 stars
    My daughter has already begged me to make this again.

    Reply
  5. Noune

    June 19, 2024 at 5:36 pm

    5 stars
    My family loved this!

    Reply
  6. Dahn Boquist

    June 19, 2024 at 4:24 pm

    5 stars
    Kate, this Slow Cooker Mexican Chicken and Rice is a one-pot wonder! Love the simplicity and bold flavors.

    Reply
  7. Julianne

    June 19, 2024 at 2:08 pm

    5 stars
    Easy to make and such great flavor! So nice to come home to a home-cooked meal at the end of a long day.

    Reply
  8. Katy

    June 19, 2024 at 10:33 am

    5 stars
    This had so much flavour and really was so easy to prep. Thank you!

    Reply
5 from 7 votes

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