Crock Pot Queso Chicken and Rice
Crock Pot Queso Chicken and Rice is an easy slow cooker meal made with chicken thighs, Spanish rice, salsa, melted cheese, and creamy queso!
A Dump And Go Slow Cooker Recipe
This Crock Pot Queso Chicken and Rice is an easy, hands-off dinner that delivers big flavor with very little effort. That is my kind of recipe. Tender pieces of chicken cook alongside Spanish rice, salsa, and seasoning right in the Crock Pot so you can get other things done, all while creating a hearty, all-in-one meal!
This was very tasty and my kids especially loved it! Will definitely make again and again, thank you!
– Melody
Frequently Asked Questions:
I feel like this really is a whole, filling meal in itself, but you could serve it with your favorite veggies too. I think it would also be great with a side of pinto beans or black beans. A nice salad is always a good option as well.
Garnish with fresh cilantro, lime wedges, sour cream, or diced green onions for added flavor.
For a spicier dish, use medium or hot salsa and add a pinch of cayenne pepper or diced jalapeños.
Add a can of drained and rinsed black beans, corn, or diced bell peppers for extra flavor and texture.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave in 30-second intervals, stirring in between, until heated through. Alternatively, reheat in a covered dish in the oven at 350°F (175°C) until warm.
This dish can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Ingredients Needed: (See Recipe Card Below For The Full Recipe)
- boneless, skinless chicken thighs– Use chicken breasts instead of thighs if preferred, but adjust cooking time as needed to avoid drying out.
- Knorr Spanish Rice– If you can’t find Knorr Spanish Rice, you can use Old El Paso or Zatarain’s Spanish Rice mixes. No other adjustment will be necessary. I think Rice A Roni even makes a vermicelli Spanish rice that should also work. Basically, if it is rice that uses about 2 cups of water to prepare it, it should work with this.
- chicken broth – I like to use low or no sodium versions as this can get salty easily if you aren’t careful. You can really control your sodium intake with all of these ingredients by using homemade versions like Homemade Chicken Broth.
- Herdez mild salsa– this is my favorite brand, but any brand that you prefer should work. Just check the amount that you use. You want it to be about the same amount that I used so the recipe will turn out properly.
- water
- packet taco seasoning– again, I recommend low sodium versions when possible. You can always use a Homemade Taco Seasoning Blend.
- shredded Mexican cheese blend– Swap the Mexican cheese blend for cheddar, Monterey Jack, or a mix of your favorite cheeses.
- queso blanco dip – warmed up. If you have a good Homemade Queso, feel free to use it. Sam’s Club makes a really yummy white queso if you can get your hands on that!
How To Make Crock Pot Queso Chicken and Rice:
In a 5-6 quart slow cooker, combine the chicken thigh pieces, Knorr Spanish Rice, chicken broth, salsa, water, and taco seasoning.
Stir until well mixed. Cover and cook on low for 4-5 hours or on high for 2-3 hours.
Check the chicken for doneness. It should reach an internal temperature of 165°F. The rice should also be tender and no longer crunchy.
Sprinkle the shredded Mexican cheese blend evenly over the top of the dish. Cover and let it cook for an additional 10-15 minutes, or until the cheese is melted. Drizzle the warmed queso blanco dip over the top just before serving.
Serve immediately, garnish with chopped fresh cilantro if desired. Enjoy!
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Crock Pot Queso Chicken and Rice
Ingredients
- 2 pounds boneless skinless chicken thighs, cut into 1-inch pieces (see notes below)
- 2 (5.6 ounce) packs Knorr Spanish Rice
- 14.5 ounce can chicken broth (can use low or no sodium)
- 16 ounce jar Herdez mild salsa
- ½ cup water
- 1 ounce packet taco seasoning (I recommend low sodium)
- 1 ½ 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 2 pounds boneless skinless chicken thighs, cut into 1-inch pieces, 2 (5.6 ounce) packs Knorr Spanish Rice, 14.5 ounce can chicken broth, 16 ounce jar Herdez mild salsa, 1/2 cup water and 1 ounce packet taco seasoning . Stir until mixed well.
- Cover and cook on low for 4-5 hours or on high for 2-3 hours.
- Check the chicken for doneness. It should reach an internal temperature of 165°F. The rice should also be tender and no longer crunchy. Give it all a gentle stir.
- Sprinkle 1 1/2 cups shredded Mexican cheese blend over the top of the dish. Cover and let it cook for an additional 10-15 minutes, or until the cheese is melted.
- Drizzle ½ cup queso blanco dip, warmed over the top just before serving.
- Serve immediately, garnish with fresh cilantro or fresh parsley, chopped if desired. Enjoy!
Video
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- Can use boneless, skinless chicken breasts or chicken tenderloins. Also, you could certainly use just one pound of chicken if you don’t want to use 2 pounds.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
thank you for using a crock pot. I have made this meal 2x one with chicken and one with ground beef. they both turned out really great. Thank you for sharing.
try this tonight, I hope they enjoy it smells great
This was very tasty and my kids especially loved it! Will definitely make again and again, thank you!
If I use canned white meat chicken, how many hours on low would I cook it in the crockpot?
Hi Jan, I haven’t tested it with canned chicken and I never like to guess unless I have tested it myself (I would hate for you to waste ingredients.)
Love it! Total goodness!