Slow Cooker Chicken and Spanish Rice
Slow cooker chicken and Spanish rice is one of the easiest meals to make and has a kick of flavor. There's no guessing involved because you can simply use a packet of Spanish rice and dry ranch seasoning.
Servings: 8 servings
Calories: 374kcal
Ingredients
- 1 stick butter 8 Tbsp.
- 3-4 chicken breasts
- 32 oz. chicken stock or broth
- 16 oz. yellow Spanish rice
- 1 oz. ranch seasoning
- Water if needed
Instructions
- Grease the Crock Pot.
- Add the butter and chicken breasts to the Crock Pot.
- Sprinkle the ranch seasoning on top.
- Pour the chicken stock over the chicken in the Crock Pot.
- Close the lid and cook for seven hours on low.
- Remove the lid after seven hours and shred the chicken.
- Add the rice and make sure it is covered with liquid.
- Cook 30-45 minutes or until the rice is done.
Video
Notes
TIP: Some slow cookers cook hotter than others. If that is the case, check your chicken after five hours on low (or three hours on high) to see if the chicken is ready to shred. If so, shred and add the rice.
TIP: The type of rice that you choose will also make a difference, as some rice varieties call for more or less water. Be sure to check the package for directions. I always test the rice, by taking a bite, after about 30 minutes. If the rice is still crunchy, I will add about 1/4 to 1/2 cup of water (sometimes a little more), stir and cook about 15-20 minutes longer or until the rice is soft.
Nutrition
Serving: 1 | Calories: 374kcal | Carbohydrates: 23g | Protein: 24g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 682mg | Fiber: 1g | Sugar: 3g