Let’s Eat: Healthy Crockpot Mexican Chicken and Rice

It’s been quite a while since I have been able to sit down and put together a post. I haven’t been home in a few weeks, traveling to Michigan for a family vacation and then Pennsylvania right after for work. However, I’m happy to report that I’m back for a few weeks and will be trying to hunker down and actually put forth some quality posts.

Eating while traveling can mean a lot of unhealthy options and dinners out, so when I get to get home for a few days, I try to meal plan some healthy dinners straight away. Having made this dish by accident once before when I was in a jam and didn’t know what to serve, I am happy to announce that it’s become a repeat entree and is easy, healthy and very filling. It’s delicious with a dollop of sour cream and a few dashes of hot sauce!


Things that you can throw in a crockpot and walk away from are always high on my list and this one is no exception. It’s a mix between a shredded chicken dish and a chili and can be served right into a bowl, on a chip or inside a tortilla.



  • Boneless, skinless chicken breasts, thighs or preference cut of meat. I used one pack of chicken breasts and one pack of chicken thighs this time. Last time I used all thighs because I like dark meat better. Approximate weight is 3lb of chicken. (This recipe makes a lot! So use that amount if leftovers are your thing)
  • 1 bell pepper, diced (any color)
  • 3 cloves garlic, minced
  • 1 yellow onion, diced
  • 1 jalapeño, diced (optional)
  • 1 – 4 oz can diced green chilies
  • 1 – 14.5oz can can diced tomatoes
  • 1 – 15.5oz can black beans
  • 1 large jar (24 oz) salsa (I recommend a thick consistency and medium to hot variety, but i like everything spicy)
  • Salt, Pepper, Garlic Powder
  • 1 cup uncooked brown or white rice (I use brown)


  1. Place diced pepper, garlic, onion, and jalapeño in slowcooker
  2. Lay uncooked chicken on top of vegetables and salt and pepper to taste, sprinkle with garlic poweder
  3. Pour green chilies, tomatoes, black beans and salsa to cover chicken
  4. Set slowcooker on high for 4.5 hours
  5. When there’s about 45 min left on cooktime, cook rice according to directions on bag
  6. Once cooked, remove chicken from crockpot and shred using fork to desired consistency, return shredded chicken to pot and stir to combine
  7. Add in cooked rice, stir to combine and place cooker on high setting for 10 minutes
  8. Grab a bowl, tortilla, or chips and enjoy. I recommend having all of your favorite toppings… shredded cheese, sour cream, hot sauce, etc.


Just dice, place, pour and walk away…shred, add rice and enjoy an easy, healthy dinner.


One thought on “Let’s Eat: Healthy Crockpot Mexican Chicken and Rice

  1. Mary Andrews says:

    I will definitely try this. What happens if you put the rice in the crockpot?
    Thx for a good recipe. I should use my crockpot more than once a year 🙂


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