For weeknight meals my goal is usually quick and easy. Even though I work from home, I still find it hard to cook long, involved meals. The crockpot makes it so easy to just dump the ingredients in and then get back to my home office quickly.
And nothing is quicker and easier than this spicy chicken and rice crockpot recipe. You literally just mix all of the ingredients in the crockpot and walk away.
The rice turns out nice and tender while the chicken stays moist. Keep an eye on the rice in the last hour though cause it can get a bit mushy if it goes past a certain point.
This chicken and rice is super flavorful. The green chilies give it a good bit of spice, which I love. It won’t feel like your mouth is on fire but it’s not mild either. I’ll definitely be adding this recipe to the regular rotation.
Ingredients:
- 1 - 1 1/2 lbs skinless, boneless chicken breasts (I used thin sliced)
- 1 cup uncooked brown rice
- 10 oz can enchilada sauce
- 4 oz can green chilies
- 1 cup chicken broth
- 1/2 medium onion, diced
- 1 teaspoon cumin
- 1/4 teaspoon salt
Directions:
- In the bottom of the crockpot, mix together the rice, enchilada sauce, green chilies, broth, onion, cumin and salt. Place chicken breasts on top.
- Cover and cook on high for about 4 hours or until rice is tender and chicken is falling apart.
- With two forks, shred apart chicken into big pieces and mix in with the rice. Serve in bowls.
Recipe adapted from Julie’s Eats & Treats
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