Crockpot Spicy Chicken & Rice

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A simple supper that is effortless to toss together in the morning and takes just minutes to finish up at supper time for a bowlful of satisfying flavor.

Crockpot Spicy Chicken & Rice from The Foodie Army Wife

To begin, place 1 1/2 pounds of boneless, skinless chicken in your crockpot. You can use breasts or thighs – whichever you have on hand.

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Dice an onion and green bell pepper and toss them in onto the chicken.

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Sprinkle in a half teaspoon of smoked paprika.

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A teaspoon of ground cumin.

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A teaspoon of salt.

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And a teaspoon of ancho chile powder.

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Over the top, pour in a can of diced tomatoes with green chilies and a can of diced tomatoes with lime & cilantro. If you can’t find the tomatoes with lime and cilantro, just use two cans of the other.

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Spread those over the top of the chicken. Cook on low for 6-8 hours.

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When you come home, your house is going to be smelling ahhhh-mazing.

Grab two forks and simply pull the chicken apart to shred it.

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Add in a can of black beans that have been rinsed and drained, as well as 4 cups of cooked rice. Use white or brown rice, whichever you prefer.

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Stir those in and cover again. Let this cook together for a few minutes – until the rice and beans are heated through. Go pet the dog, check homework, or set the table in the meantime.

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Serve topped with some shredded cheese (cheddar, Monterey-Jack, etc.) and some guacamole or sour cream.

Crockpot Spicy Chicken & Rice from The Foodie Army Wife

Enjoy!

Crockpot Spicy Chicken & Rice from The Foodie Army Wife

Crockpot Spicy Chicken and Rice

Constance Smith - Cosmopolitan Cornbread
A simple supper that is effortless to toss together in the morning and takes just minutes to finish up at supper time for a bowlful of satisfying flavor.
Be the First to Rate This!
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Course Entrées - Main Dishes
Cuisine Mexican inspired
Servings 6
Calories 563 kcal

Ingredients
  

  • pound chicken, boneless, skinless (breasts or thighs)
  • 1 onion
  • 1 green bell pepper
  • ½ teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon ancho chile powder
  • 10 oz diced tomatoes with green chilies, 1 can
  • 10 oz diced tomatoes with lime & cilantro, 1 can
  • 15 oz black beans, 1 can (rinsed and drained)
  • 4 c cooked rice
  • 1 c shredded cheese, cheddar, Monterrey Jack, Colby, etc.
  • 1 c guacamole or sour cream

Instructions
 

  • To begin, place your chicken in your crockpot. Dice your onion and bell pepper. Sprinkle them over the chicken.
  • Sprinkle in the seasonings and salt.
  • Spread the canned seasoned tomatoes over the top of it all.
  • Cover and cook on low for 6-8 hours.
  • Grab two forks and pull the chicken apart into pieces.
  • Rinse and drain the black beans.
  • Add the black beans and cooked rice to the crockpot.
  • Stir it all together and let it cook a few more minutes or until the beans and rice are heated through.
  • Serve topped with shredded cheese, guacamole, or sour cream.
  • Enjoy!

Nutrition

Serving: 1cCalories: 563kcalCarbohydrates: 50gProtein: 44gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 11gCholesterol: 121mgSodium: 1198mgFiber: 6gSugar: 6g

Nutritional information is auto-generated and the accuracy is not guaranteed.

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