Tex-Mex Crock Pot Chicken With Easy Mexican Rice

Great Tex-Mex taste served over quick Mexican rice. Almost like an easy Tex-Mex stew for a wonderful family meal.
Prep Time5 mins
Cook Time5 hrs
Total Time5 hrs 5 mins
Course: crock pot, Main Course
Cuisine: Southwest
Servings: 4
Calories: 442kcal
Author: Dan Mikesell AKA DrDan


  • 1/2 medium onion
  • 1 red pepper
  • 14 oz Pinto beans
  • 10 oz RoTel
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 skinless boneless chicken breasts trimmed

10 Minute Stove Top Mexican Rice

  • 1 teaspoon butter
  • 1/2 onion medium
  • 1 cup salsa
  • 1 cup water
  • 2 cups Minute Rice


  • Chop 1/2 medium onion and one red pepper.
  • Add red pepper, onion, 1- 14 oz can Pinto beans, 1 - 10 1/2 oz RoTel, 1/2 teaspoon salt, 1/4 teaspoon pepper to a smaller crock pot. Add two trimmed skinless boneless chicken breasts.
  • Cook on low for 4 hours then remove the chicken breast and shred. Place chicken back into crock pot and cook one more hour. A total of 5 hours.
  • During the last 15 minutes of cooking, it is time to may a quick stove top Mexican rice. Place one teaspoon butter in a non-stick pan over medium-high heat. Chop 1/2 medium onion and cook in the butter until clearing and tender. About 5 minutes.
  • Add 1 cup salsa, 1 cup water. Bring to a light boil and then add 2 cups Minute Rice, mix well, cover and remove from heat. Allow to set 5 minutes then fluff with a fork and serve.


This should fit in a 3.5 qt or larger crock pot as written.
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Calories: 442kcal | Carbohydrates: 71g | Protein: 34g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Cholesterol: 73mg | Sodium: 1109mg | Potassium: 478mg | Fiber: 9g | Sugar: 6g | Vitamin A: 1350IU | Vitamin C: 91.6mg | Calcium: 50mg | Iron: 4.3mg