Slow Cooker Mexican Chicken and Rice
User Reviews
5
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Prep Time
15 mins
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Cook Time
4 mins
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Total Time
4 hrs 15 mins
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Servings
4
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Calories
310 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Mexican
Slow Cooker Mexican Chicken and Rice
Description
The recipe starts by seasoning chicken thighs with a chicken seasoning blend and searing them to develop a golden crust, enhancing flavor through the Maillard reaction. Aromatics including garlic, onion, bell pepper, diced tomatoes, and tomato paste contribute moisture, texture, and depth. Spices such as oregano, cumin, paprika, and red pepper flakes create a balanced Mexican-inspired profile. Chicken stock adds richness and ensures moist cooking of rice and meat.
After combining these components in the slow cooker and cooking on high for several hours, uncooked basmati rice is added partway through the cooking time to finish cooking in the flavorful braising liquid. The final dish presents tender chicken thighs atop fluffy, well-seasoned rice, garnished with fresh chopped cilantro or parsley to add herbal brightness.
This hearty meal can serve as a straightforward dinner that requires little active cooking time. Using the slow cooker allows flavors to develop gradually, while the searing step intensifies the chicken’s taste and texture. The recipe note mentions that models like the Ninja Foodi may allow searing directly in the cooker, simplifying preparation.
Ingredients
- 4-5 pieces chicken thighs bone-in, approximately 2lbs or 1kg
- 1 tablespoon chicken seasoning
- 2-3 tablespoon olive oil
- 3 cloves garlic minced
- 1 red onion chopped, medium
- 1 bell pepper chopped, red, yellow, or green
- 3 tomato chopped, medium-sized
- 1-2 tablespoon tomato paste
- ¾ teaspoon salt (or more, to taste)
- black pepper (to taste)
- ½ teaspoon oregano dried
- 1 teaspoon cumin
- 1½ teaspoon paprika smoked or sweet, ground
- ½ teaspoon red pepper flakes
- ⅔ cup chicken stock
- 1 cup basmati rice
- 1½ cups chicken stock or water, low-sodium
- cilantro to garnish, handful, chopped, or parsley
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
- Searing chicken before slow cooking adds a deeper flavor and better texture on the chicken skin.
- Some slow cooker models have a sauté function that lets you sear ingredients without extra cookware.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 310 kcal
% Daily Value*
| Calories | 310kcal | 16% |
| Carbohydrates | 50g | 17% |
| Protein | 8g | 16% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 2mg | 1% |
| Sodium | 567mg | 24% |
| Potassium | 575mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 1423IU | 28% |
| Vitamin C | 40mg | 44% |
| Calcium | 63mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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