Spanish Rice Chicken Dinner

Ingredients

• 15.5 oz salsa (One jar)
• 3 cup chicken broth
• 12 oz frozen corn (Optional; canned or fresh corn may also be used)
• 1 packet taco seasoning
• 2 packet Spanish rice mix (Normally two Knorr packets; the author used one Knorr packet and one Great Value packet)
• 2 chicken breasts (Cubed; exact size not stated)
• 1 cup queso blanco (Warm before pouring over the finished dish; shredded Mexican cheese or another cheese may be substituted)

Steps

1. 1

   Add the salsa, chicken broth, optional corn, taco seasoning, and Spanish rice mixes to the crock pot. Stir well to combine.

2. 2

   Cube the chicken breasts, using kitchen shears or a knife, and add the chicken to the crock pot.

3. 3

   Stir everything once more, then cover the crock pot with its lid.

4. 4

   Cook on high for 2 to 3 hours or on low for 5 to 6 hours. Stir periodically during cooking, and monitor the mixture in case additional chicken broth is needed for your slow cooker.

5. 5

   When the dinner is done, stir everything thoroughly.

6. 6

   If desired, warm the queso blanco, then pour it over the top of the finished Spanish rice and chicken. The dish may also be served without cheese.

Notes

The author says the corn is optional and that different slow cookers may require additional broth during cooking. Without the queso topping, the author describes the dish as having six ingredients. The transcript does not specify the exact chicken breast size or the amount of additional broth if needed.

Nutrition per serving

• main
• slow-cooker
• one-pot
• Mexican-inspired
• family dinner
• easy
• gluten-free
• cheesy