Slow Cooker Mexican Chicken and Rice
This slow cooker Mexican chicken and rice is an easy recipe that makes the perfect family dinner. With simple ingredients, bold Mexican flavors, and minimal prep time, this crockpot Mexican chicken is a delicious meal that works for busy weeknights, meal prep, and gatherings. If you’ve been looking for a new slow cooker recipe that combines Mexican chicken with black beans, corn, and rice into one hearty dish, this is it.
This recipe is everything busy families need in an easy dinner. It’s flavorful, filling, and endlessly customizable with your favorite toppings. Perfect as a hearty main meal, it also makes great leftovers for lunch the next day or can be portioned into freezer-safe bags for meal prep. It’s the kind of recipe you’ll find yourself making again and again.
For more easy Mexican-inspired recipes, try my cilantro lime rice with shredded chicken burrito bowl topped with cilantro lime dressing — it’s another fresh and delicious meal idea.
Why You’ll Love This Slow Cooker Mexican Chicken and Rice Recipe
- Easy dinner idea that uses simple ingredients found at any grocery store.
- Family-friendly meal that the whole family will enjoy.
- Made with chicken breasts, black beans, corn, and rice for a complete meal.
- Packed with authentic Mexican flavors from chili powder, cumin, and smoked paprika.
- Versatile recipe – serve with burrito bowls, tortilla chips, or favorite toppings.
- Perfect for meal prep and busy families, with leftovers that store well.
- A healthy recipe option with protein, fiber, and flavor in every bite.
- One of the best rice recipes for a slow cooker, great for busy weeknights.
Kitchen Essentials (affiliate links): Non Toxic Slow Cooker | Handmade Pottery Dishes
Ingredients for Crockpot Mexican Chicken
- 2 lbs boneless skinless chicken breasts
- 1 small onion, diced
- 1 red bell pepper, diced
- 2 cans black beans, rinsed and drained
- 1 (15 ounce) can enchilada sauce
- 3 cups chicken broth (or chicken stock)
- 2 1/2 tsp ancho chili powder or chilli powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp ground coriander
- 1 tsp dried oregano (or Mexican oregano if you have it)
- 1/4 tsp chipotle chili powder
- 2 bay leaves
- Salt and pepper, to taste
- 2 cans of corn, drained
- 2 cups of minute rice
How to Make Slow Cooker Mexican Chicken
- Place chicken breasts at the base of the pot in your slow cooker.
- Add onion, bell pepper, black beans, enchilada sauce, spices, bay leaves, and chicken broth.
- Cover and cook on high for 3-4 hours or on low for 6-7 hours, until chicken is tender and fully cooked.
- Remove bay leaves, then take out the chicken and shred it.
- Return shredded chicken to the slow cooker. Stir in the corn and minute rice, making sure the rice is covered with liquid.
- Cook for an additional 30 minutes or until the rice is tender. Give everything a good stir and serve hot.
Serving Suggestions
This slow cooker chicken and rice recipe is versatile and can be served in different ways:
- As a main dish topped with cheddar cheese, fresh cilantro, and a dollop of sour cream.
- With tortilla chips on the side for extra crunch.
- As a filling for burrito bowls, tacos, or wraps.
Recipe Tips and Substitutions
- Rice options: You can use brown rice, white rice, or long grain rice. If using anything other than minute rice, cook it separately and stir it in at the end for the best rice texture.
- Spice level: Adjust heat with green chilies, green chiles, red pepper flakes, or cayenne pepper.
- Meal prep & storage: Store leftovers in separate airtight containers or freezer-safe containers. Portion into freezer-safe bags for meal prep. Reheat in a deep skillet or baking dish with a small amount of chicken broth.
More Slow Cooker Recipes
- Slow Cooker Chili With Bacon
- Slow Cooker Pot Roast with Fresh Herbs and Garlic Recipe
- Slow Cooker Steak Bites with Potatoes
Slow Cooker Mexican Chicken and Rice
Equipment
- 1 Slow Cooker
Ingredients
- 2 lbs boneless skinless chicken breasts
- 1 small onion diced
- 1 red bell pepper diced
- 2 cans black beans rinsed and drained
- 1 15 ounce can red enchilada sauce
- 3 cups chicken broth or chicken stock
- 2 ½ tsp ancho chili powder or chilli powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp ground coriander
- 1 tsp dried oregano or Mexican oregano if you have it
- ¼ tsp chipotle chili powder
- 2 bay leaves
- Salt and pepper to taste
- 2 cans of corn drained
- 2 cups of minute rice
Instructions
- Place chicken breasts at the base of the pot in your slow cooker.
- Add onion, bell pepper, black beans, enchilada sauce, spices, bay leaves, and chicken broth.
- Cover and cook on high for 3-4 hours or on low for 6-7 hours, until chicken is tender and fully cooked.
- Remove bay leaves, then take out the chicken and shred it.
- Return shredded chicken to the slow cooker. Stir in the corn and minute rice, making sure the rice is covered with liquid.
- Cook for an additional 30 minutes or until the rice is tender. Give everything a good stir and serve hot.
Notes
- Top with cheddar cheese, fresh cilantro, and a dollop of sour cream.
- Serve with tortilla chips or use in burrito bowls.
- Pair with cilantro lime rice for extra Mexican flavors.
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About Sarah
Wife. Mother. From-Scratch Cook. Homemaker.
I’m Sarah, the creator of Rocky Hedge Farm, where I share my love for simple living, homemade meals, and creating a cozy home. As a wife and mother, I’m passionate about slowing down, cooking from scratch, and finding joy in the everyday moments of life. From DIY projects and family-friendly recipes, I hope to inspire others to embrace a life rooted in simplicity and warmth.
