Description
This slow cooker recipe combines tender chicken thighs with flavorful Spanish rice and topped with melted cheese and queso blanco dip.
Ingredients
Scale
- 2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
- 2 (5 ounce) packs Knorr Spanish Rice
- 14 ounce can chicken broth (can use low or no sodium)
- 16 ounce Herdez mild salsa
- 1/2 cup water
- 1 ounce packet taco seasoning (I recommend low sodium)
- 1 1/2 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 the chicken thighs, Knorr Spanish Rice, chicken broth, Herdez salsa, water, and taco seasoning. Stir until mixed well.
- Cover and cook on low for 4-5 hours or on high for 2-3 hours. I think cooking on low works best with this recipe.
- Check the chicken for doneness; it should reach an internal temperature of 165°F. The rice should be tender and no longer crunchy. Give it all a gentle stir.
- Sprinkle shredded Mexican cheese blend over the top. Cover and let it cook for an additional 10-15 minutes, or until the cheese is melted.
- Drizzle warmed queso blanco dip over the top just before serving.
- Serve immediately, and garnish with fresh cilantro or parsley if desired.
Notes
- This recipe works best in a slow cooker for maximum flavor and tenderness.
- Prep Time: 15 minutes
- Cook Time: 4-5 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 460
- Sugar: 2 grams
- Sodium: 800 milligrams
- Fat: 25 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 5 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 3 grams
- Protein: 40 grams
- Cholesterol: 130 milligrams