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Ok everyone, I am so excited about this slow cooker Mexican chicken recipe.
How excited you ask? Well, as soon as I finished eating this bowl of deliciousness, I decided to get on here and post it.
Yes, it is THAT good. I mean, look at it:
It is very easy to make – just start it in the morning & when you get home it is ready for dinner!
Now, let’s get on to how to make this slow cooker Mexican chicken.
- 1 pack boneless, skinless chicken
- 2 cups chicken broth
- 1 can black beans
- 1 can diced tomatoes
- 1 cup wild/brown rice
- 1 tsp olive oil
- 2 Tbs garlic powder
- 2 Tbs onion powder
- 1 Tbs chili powder
- 2 tsp cumin powder
- sliced avocado
- greek yogurt
- feta cheese
- romaine lettuce
First, add the olive oil to the bottom of the slow cooker. Then, add the chicken in a single layer.
Now, add the garlic powder, onion powder, cumin, & chili powder. You will see I added some fresh chopped onions to mine, too.
Add the rice & chicken broth.
Cook on low for about 4-5 hours.
Add the black beans & diced tomatoes. Cook an additional 30 minutes to an hour.
Stir it up, breaking up the chicken. Add any additional spices if it doesn’t have enough for you.
Now, it is ready to serve! I enjoyed mine as a salad while the hubs made his into tacos.
For my salad, I did a layer of romaine lettuce, then the Mexican chicken, then topped with feta cheese, salsa, greek yogurt, crumbled tortilla chips, & sliced avocado.
And all I can say is YUM.
For my fellow 21 Day Fixers out there: the Mexican chicken itself counts as 1 yellow, 1/2 red, & 1/2 green.
For my additional toppings (minus the tortilla chips) add: 1/2 green (salsa, lettuce), 1/2 red (greek yogurt), 1 blue (avocado, feta).