Description
A delicious and easy slow cooker recipe featuring chicken thighs and Spanish rice.
Ingredients
Scale
- 2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
- 2 (5 ounce) packs Knorr Spanish Rice
- 14 ounce can chicken broth (can use low or no sodium)
- 16 ounce jar Herdez mild salsa
- 1/2 cup water
- 1 ounce packet taco seasoning (recommended low sodium)
- 1 1/2 cups shredded Mexican cheese blend
- ½ cup queso blanco dip, warmed
- fresh cilantro or fresh parsley, chopped (optional)
Instructions
- In a 5-6 quart slow cooker, combine 2 pounds boneless skinless chicken thighs, cut into 1-inch pieces, 2 (5 ounce) packs Knorr Spanish Rice, 14 ounce can chicken broth, 16 ounce jar Herdez mild salsa, 1/2 cup water, and 1 ounce packet taco seasoning. Stir until mixed well.
- Cover and cook on low for 4-5 hours or on high for 2-3 hours.
- Check the chicken for doneness. It should reach an internal temperature of 165°F. The rice should also be tender and no longer crunchy. Give it all a gentle stir.
- Sprinkle 1 1/2 cups shredded Mexican cheese blend over the top of the dish. Cover and let it cook for an additional 10-15 minutes, or until the cheese is melted.
- Drizzle ½ cup queso blanco dip, warmed, over the top just before serving.
- Serve immediately, garnish with fresh cilantro or fresh parsley, chopped if desired. Enjoy!
Notes
- Check the package instructions for the specific rice for additional tips.
- Prep Time: 15 minutes
- Cook Time: 4-5 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg