Slow Cooker Tex Mex Cheesy Chicken and Rice
Chicken is slow cooked with beans, corn and southwest seasonings, then combined with cheese, rice and your favorite taco toppings for Tex Mex comfort food the whole family will love.
Servings: 6 -8 servings
Calories: 483kcal
Ingredients
- 4-5 boneless skinless chicken breasts
- 1 package taco seasoning mix
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 10 oz. can Rotel tomatoes
- 1 15 oz. can black beans, rinsed and drained
- 1 cup frozen corn
- 4 ounces Velveeta cheese cubed
- 2 cups shredded cheddar cheese
- 4 cups cooked rice
- 2-3 green onions chopped
- 1/4 cup chopped fresh cilantro
- Fritos for topping plus any additional desired toppings
Instructions
- Spray slow cooker with cooking spray. In small bowl, mix taco seasoning mix, cumin, salt and pepper. Sprinkle both sides of chicken with seasoning mixture and add slow cooker.
- Pour Rotel tomatoes, beans and corn over chicken in slow cooker. Cover and cook on low for 4 hours, or until chicken is cooked through. Remove chicken from slow cooker and shred with two forks.
- Turn slow cooker to high. Add Velveeta and cheddar cheese to sauce in slow cooker and cook for 15 minutes. Beat with a whisk until cheeses are melted and smooth.
- Add rice to slow cooker, along with shredded chicken and stir to combine. Cover and cook 10-15 minutes more. Stir in green onions and cilantro just before serving
- Serve in bowls, topped with Fritos corn chips and your favorite taco toppings
Nutrition
Serving: 1g | Calories: 483kcal | Carbohydrates: 43g | Protein: 39g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Cholesterol: 103mg | Sodium: 1065mg | Fiber: 5g | Sugar: 2g