This healthy and satisfying Crockpot Mexican Chicken & Rice recipe is the perfect make-ahead dish for busy weeknights. Set it early and later enjoy a flavorful, one-pot meal.

Delicious Mexican rice bowls topped with creamy avocado.

I think you’re really going love this easy chicken dinner. You cook the chicken and the rice at the same time, so it’s a one-pot dish that even kids will eat.


  • This one-pot meal is one of the easiest things you will ever make.
  • Prep for this dish is only 15 minutes.
  • You likely have all of the ingredients you need on hand.
  • Substitute chicken thighs for the chicken cutlets, if you prefer.
  • Double the recipe and freeze the leftovers for up to two months.

Steps to Make this Recipe

An easy week-night recipe with ingredients you already have on hand.

1. Gather all of your ingredients. You probably have them all on hand already!
2. Stir everything except for the lemon juice and avocado into the bowl of the Crockpot.
3. Cover and cook on high for 4-6 hours until the rice is tender.
4. Add the lemon juice and ladle into individual bowls.
5. Top with sliced avocado and serve.

Crockpot meals are easy to prep.

Top Tips

  • If you prefer, use chicken thighs instead of chicken cutlets.
  • Double this recipe for easy lunches all week or freeze for an even easier dinner later on.
  • Store in the refrigerator for up to 4 days.
  • Store in the freezer for up to 2 months.
  • Top reheated leftovers with freshly sliced avocado.
Mexican chicken and rice casserole on a fork.

Other Healthy Crockpot Chicken Recipes You Might Like

Or, see my entire index of healthy slow cooker recipes.

Here is the printable recipe:

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crockpot chicken and rice with sliced avocado in a white bowl

Crockpot Mexican Chicken and Rice (Gluten-Free)


This healthy and satisfying Crockpot Mexican Chicken & Rice recipe is the perfect make-ahead dish for busy weeknights. Set it in the early afternoon and then enjoy a flavorful one-pot meal.



  • 1 cup long-grain white rice, rinsed well and drained
  • 1.25 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
  • 1 onion, chopped
  • 2 cups reduced-sodium chicken broth
  • 1 cup prepared salsa
  • 1 5-ounce can green chiles
  • 1 15-ounce can black beans, rinsed and drained
  • 1 lemon, juiced
  • 1 avocado, sliced (for topping)


  1. In the base of a 5-quart or larger Crockpot, combine the rice, chicken, onion, chicken broth, salsa, green chiles, and black beans. Stir gently to combine.
  2. Place the lid on the pot and set the temperature to high. Cook for 4-6 hours or until the rice is tender. 
  3. Remove the lid and stir in the lemon juice. Use a ladle to pour the dish into individual bowls. Top each serving with a couple of avocado slices. 
  4. Store any leftovers in a tightly-sealed container for up to 4 days.


You can freeze any leftovers in a tightly-sealed container for up to 2 months.

You can substitute chicken thighs for the chicken breasts, if you prefer.

  • Category: Main dish
  • Method: Crockpot slow cooker
  • Cuisine: Gluten-free, Mexican

Keywords: rice in the slow cooker, crockpot chicken dinner, chicken and rice in crockpot

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