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Slow cooker Mexican chicken and rice served in a rustic pottery bowl with lime garnish on top.

Slow Cooker Mexican Chicken and Rice

Make a delicious and easy slow cooker Mexican chicken with black beans, corn, and rice. Perfect for busy weeknights, this flavorful crockpot chicken recipe is family-friendly, customizable, and ideal for meal prep.
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Serving Size 8 servings

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

Serving Suggestions:
  • 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.