Description
A comforting and flavorful slow cooker meal featuring tender chicken and seasoned 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 the boneless skinless chicken thighs, Knorr Spanish Rice, chicken broth, Herdez mild salsa, water, and 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 the 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 the queso blanco dip, warmed over the top just before serving.
- Serve immediately, garnished with fresh cilantro or fresh parsley, chopped if desired. Enjoy!
Notes
- Adjust seasonings according to taste.
- For a spicier dish, consider using a hotter salsa or adding jalapeños.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 4-5 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving