Chicken N Rice Crock Pot Tex Mex Recipes

SLOW-COOKER TEX-MEX CHICKEN AND RICE

Steps:

• In 3- to 4-quart slow cooker, mix chicken, rice, salsa, broth and chiles.
• Cover; cook on Low setting 6 to 7 hours.
• About 5 minutes before serving, turn off heat on slow cooker. Stir in sour cream and half of the cheese; sprinkle remaining cheese over top. Cover; let stand 5 minutes or until cheese is melted. Serve with additional salsa if desired.

CHICKEN 'N' RICE (CROCK POT) TEX-MEX

Steps:

• 1. Gather ingredients:
• 2. In crock pot, mix together all the ingredients except the chiles and garlic pepper.
• 3. Cover and cook on low setting 4 to 4 1/2 hours, or until the rice is tender and the chicken is white throughout; do not overcook or the rice will be mushy.
• 4. Stir in the green chiles and garlic pepper and serve at once. I edited this recipe to include 2 packets of taco seasoning, enchilada sauce, and season to your own preference. I kept tasting as it was cooking, and added Mexican hot chili powder, cumin, and salt. And I cut the rice from 2 cups to 1 1/2 cups..if you like thick, then use 2 cups. The rice will suck up the liquid, so you may want to add chicken broth, more water, enchilada sauce, salsa, or tomato sauce. After more seasoning, it was delicious!

TEX-MEX CHICKEN WITH BLACK BEANS & RICE

Steps:

• Sprinkle chicken with 1 tablespoon taco seasoning; transfer to a 5- or 6-qt. slow cooker. In a large bowl, combine the tomatoes, soup, onion, chiles and remaining taco seasoning; pour over chicken. Cover and cook on low for 5-7 hours or until chicken is 165° and tender., Prepare rice according to package directions. Stir in beans; heat through. , Remove chicken from cooking juices; stir sour cream into cooking juices. Serve chicken with rice mixture and sauce. Sprinkle servings with cheese, tortilla chips and cilantro.

TEX MEX CHICKEN N RICE

Steps:

• Sprinkle chicken breasts with salt, pepper and cumin and set aside.
• In large skillet, saute onion, garlic and jalapeno in olive until tender.
• Add broth, lime juice and tomatoes and bring to a boil.
• Stir in rice.
• Place chicken over rice mixture.
• Cover and simmer for 10 minutes. Turn chicken and cook 5-10 minutes longer until chicken juices run clear.
• Remove from heat and sprinkle with cheese.
• Cover and let stand until cheese melts (approx. 5 minutes).
• Garnish with chopped cilantro and lime wedges.

SLOW-COOKER TEX-MEX CHICKEN

Steps:

• Mix chicken with seasoning and flour in slow cooker.
• Stir in all remaining ingredients except the shredded cheese; cover with lid.
• Cook on LOW for 6 to 8 hours (or on HIGH for 3 to 4 hours).
• Stir just before serving.
• Top with the shredded cheese.
• Serve over rice and garnished with fresh green onions and cilantro.

TEX-MEX CHICKEN 'N' RICE CASSEROLE

Steps:

• In a 3-quart saucepan, cook onion in hot margarine until tender.
• Stir in rice-vermicelli mix, including seasoning package and uncooked rice.
• Cook and stir for 2 minutes more.
• Stir in broth and water.
• Bring to boiling; reduce heat.
• Cover and simmer 20 minutes (liquid will not be fully absorbed).
• Transfer the mixture to a very large mixing bowl; stir in chicken or turkey, tomato, chili peppers, basil, chili powder, cumin, and pepper.
• Transfer to a 3-quart casserole.
• Bake, covered, in a 425 degree oven for 20 minutes.
• Uncover; sprinkle with cheese.
• Bake for 5 minutes more.

CROCK POT TEX MEX CHICKEN

Steps:

• Spray crock pot with cooking spray.
• Place chicken with seasoning and flour in slow cooker.
• Stir in all remaining ingredients except the shredded cheese; cover with lid.
• Cook on low for 6 to 8 hours.
• Stir well just before serving.
• Top with the shredded cheese and serve over rice.