Crockpot Salsa Chicken & Rice
Claire Hodgins cooked this in a Facebook video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
Watch the original videoImported by Braden Hamilton on SeeMeCook
An incredibly easy five-ingredient weeknight dinner featuring tender shredded chicken and rice with the cozy flavors of a chicken burrito.
- Time
- 3 hours 5 minutes
- Equipment
- Stovetop and slow cooker
- Good for
- Lunch or dinner
- Cuisine
- Mexican
- Contains
- Dairy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 260 g
- 185 g
- 240 g
- 55 g
- 5 g
Weights are estimates. Together, the ingredients weigh about 1.45 kg before cooking, which is about 360 g per serving.
Steps
Place the chicken breasts into the bottom of the crockpot.
Add the taco seasoning, salsa, uncooked rice, and chicken broth to the crockpot.
Stir the ingredients together until well combined.
Cover the crockpot and cook on high for 3 hours.
Once the time is up, remove the lid and shred the chicken directly in the pot using two forks.
Top the mixture with shredded cheese and fresh cilantro.
Serve with any additional toppings you like, such as avocado or sour cream.
Notes
The author notes this recipe contains approximately 39g of protein and 338 calories per serving. It is excellent for meal prep and easy lunches.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 473
- Protein
- 47 g
- Carbs
- 46 g
- Fat
- 10 g
- Fiber
- 2 g
Where the calories come from
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