Slow Cooker Mexican Chicken and Brown Rice
This Slow Cooker Mexican Chicken and Brown Rice Recipe is a refreshed take on the Mexican restaurant favorite. This iteration keeps all the same bold, lively tastes, while also delivering plenty of fiber thanks to vegetables and whole grains.
A full Mexican Inspired Dinner, Slow Cooker Style!
You really can’t go wrong with a slow cooker meal, and this one definitely won’t disappoint! I enjoy the freedom to start cooking earlier in the day, so when the family is set to eat in the evening, there’s a hot dish ready to serve.
Preparation is simple (just add everything to the slow cooker!). Turn it on a few hours before dinner, and you’ll have a comforting meal with minimal work.
This chicken and brown rice recipe is adapted from my go-to Mexican Chicken and Rice creation from Mexican restaurants. The sauce, along with fun toppings, turns it into a crave-worthy dinner!
Extra credit because it’s loaded with fiber and protein.
What You’ll Need
- Boneless Chicken Breast (or Boneless Chicken Thighs)
- Onions
- Green Bell Pepper
- Diced Tomatoes
- Black Olives (optional, or choose whatever olives you like!)
- Tomato Paste
- Spices (cumin, paprika, chili powder, Mexican oregano)
- Sea Salt
- Brown Rice (white rice or even quinoa also works great! See notes for swapping them, since they cook faster.)
- Chicken Broth (or bone broth, for even more protein!)
Optional Toppings:
- Cheddar Cheese (not optional, in my view!)
- Cilantro (is cilantro ever really optional?!)
- Chopped Red Onion
- Avocado
- Sour Cream – the possibilities go on!
How to Make Slow Cooker Mexican Chicken and Brown Rice
Step 1: In the crockpot, combine the chopped chicken, brown rice, onions, bell peppers, diced tomatoes, tomato paste, chicken broth, spices, and salt. Let it slow cook on low for about 3 hours (until the chicken is very tender).
Step 2: Stir everything together thoroughly. Spoon shredded cheese over the chicken and rice mixture. Put the lid back on the crockpot for around 10 minutes, or until the cheese has fully melted.
Step 3: Add the toppings across the full dish when you’re serving immediately, or portion toppings onto individual servings.
How to Store Leftover Mexican Chicken and Rice
After the chicken and brown rice cool down, transfer them to airtight containers and store in the refrigerator for as long as 4 days. Reheat on the stovetop in a saucepan with a little extra chicken broth until it’s gently simmering.
Freeze it: Freeze the leftovers in individual portions! I do this, and it’s wonderful to have lunches ready whenever I need them. Let it thaw enough to remove it from the container, then warm it in a saucepan with a splash of water over low heat with a lid. New toppings will help it taste fresh again!
Tips for Slow Cooker Mexican Chicken and Brown Rice
Make it Paleo/Whole30: I frequently swap in cauliflower rice instead of grains. This meal uses whole grain rice, but if you’re following the Whole30 or a Paleo eating plan, it can be left out.
- Skip the brown rice & cheese.
- Increase the chicken amount to 2 pounds. Cut the chicken broth to 2 1/2 cups.
- About 1 hour before the cooking time ends, add in 4 cups of cauliflower rice.
- If the mixture becomes too thin
Make it Dairy Free: Remove the cheese topping and add more avocado or cilantro to boost the flavor. The cheese really isn’t required.
Boost the Protein/Reduce the Carbs: Use the instructions to turn this into a Paleo/Whole30 dish!
Other Crockpot Chicken Recipes:
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Crockpot Mexican Chicken and Rice
This slow cooker chicken and brown rice recipe is the ultimate cozy meal for a chilly day. It’s incredibly simple to get ready, and the toppings make it enjoyable for everyone!
Servings: 6 servings (~1 cup each)
Calories: 292
Instructions
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Place the chopped chicken into the crockpot along with the brown rice, onions, bell peppers, oives, diced tomatoes, tomato paste, chicken broth, spices, and salt. Let it simmer on low for roughly 3 hours (until the chicken becomes very soft).
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Stir the mixture thoroughly. Spoon shredded cheese over the chicken and rice blend, then return the lid to the crockpot for about 10 minutes, or until the cheese has completely melted.
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Top the dish either after everything is combined if you’re serving immediately, or portion the meal first and add toppings to each serving.
Notes
How to Store Leftover Mexican Chicken and Rice
After the chicken and brown rice cool down, store them in sealed containers and refrigerate for as long as 4 days. Warm it up on the stovetop in a saucepan with a bit more chicken broth until it starts to gently bubble.
Freeze it: Portion the leftovers before freezing! I do this, and it’s fantastic to have lunch options ready whenever I need them. Let it defrost enough so you can remove it from the container, then reheat in a saucepan with a splash of water over low heat, with a lid on top. New toppings will bring back that fresh flavor!
Tips for Slow Cooker Mexican Chicken and Brown Rice
Make it Paleo/Whole30: I frequently swap in cauliflower rice inplace of grain. This plate features whole grain rice, though it can be left out if you’re using a Whole30 or Paleo eating plan.
- Skip the brown rice & cheese.
- Increase the chicken amount to 2 pounds. Cut the chicken broth down to 2 1/2 cups.
- About 1 hour before the cooking time ends, stir in 4 cups of cauliflower rice.
- If the blend turns out too thin
Make it Dairy Free: Remove the cheese topping and stir in more avocado or cilantro to boost the flavor. The cheese isn’t really required.
Up the Protein/Lower the Carbs: Use the instructions to turn this into a Paleo/Whole30 meal!
Nutrition
Calories: 292kcal | Carbohydrates: 16g | Protein: 32g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 95mg | Sodium: 1351mg | Potassium: 729mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2877IU | Vitamin C: 54mg | Calcium: 200mg | Iron: 3mg
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