Crockpot Mexican Chicken and Rice (Gluten-Free)

crockpot chicken and rice with sliced avocado in a white bowl

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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. 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.

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