Description
This delicious slow cooker recipe combines tender chicken thighs with flavorful Spanish rice and cheese for a comforting meal.
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 Herdez mild salsa
- 1/2 cup water
- 1 ounce packet taco seasoning (low sodium recommended)
- 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 chicken thighs, Spanish Rice, chicken broth, 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. Cooking on low works best for this recipe.
- Check the chicken for doneness; it should reach an internal temperature of 165°F. The rice should be tender and not crunchy. Give it a gentle stir.
- Sprinkle shredded Mexican cheese blend over the dish. Cover and let it cook for an additional 10-15 minutes, or until the cheese is melted.
- Drizzle warmed queso blanco dip over the top just before serving.
- Serve immediately, garnished with fresh cilantro or parsley if desired.
Notes
- Cooking on low is recommended for better flavor.
- Ensure the chicken reaches the proper internal temperature for safety.
- Prep Time: 15 minutes
- Cook Time: 4-5 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2 grams
- Sodium: 800 milligrams
- Fat: 18 grams
- Saturated Fat: 8 grams
- Unsaturated Fat: 6 grams
- Trans Fat: 0 grams
- Carbohydrates: 40 grams
- Fiber: 2 grams
- Protein: 36 grams
- Cholesterol: 120 milligrams