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a bowl of chicken and rice with avocado.

Crockpot Mexican Chicken and Rice

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3.3 from 3 reviews

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.

  • Total Time: 4 hours 15 minutes
  • Yield: 6 1x


Units Scale
  • 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 5ounce can green chiles
  • 1 15ounce can black beans, rinsed and drained
  • 1 lime, 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 hours on high or until the rice is tender. 
  3. Remove the lid and stir in the lime 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.



  1. You can freeze any leftovers in a tightly-sealed container for up to 2 months.
  2. You can substitute chicken thighs for the chicken breasts, if you prefer.
  • Author: Carrie Forrest, MPH in Nutrition
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Category: Main dish
  • Method: Crockpot slow cooker
  • Cuisine: Mexican
  • Diet: Gluten Free


  • Serving Size:
  • Calories: 373
  • Sugar: 4.3 g
  • Sodium: 734.4 mg
  • Fat: 7 g
  • Saturated Fat: 1.3 g
  • Carbohydrates: 46.9 g
  • Fiber: 9 g
  • Protein: 30.7 g
  • Cholesterol: 68.9 mg