Time 6h25m Number Of Ingredients 10 Steps:
Sprinkle skin side of chicken well with 1 tablespoon of southwest seasoning Melt butter and oil in skillet (or multi cooker) over medium to high heat Add chicken skin side down and let sizzle for 5-6 minutes or until chicken is nicely browned. Don’t move while it’s cooking to keep the chicken in good contact with the pan for a nice brown crust. Remove chicken from pan and add rice to remaining oil/butter in pan Saute while stirring for 2-3 minutes until rice is just lightly toasted Add rice to slow cooker along with onion powder, garlic powder and 1 teaspoon of southwest seasoning Stir in tomato sauce and chicken broth Add chicken on top skin side up Cover and cook on high for 3-4 hours or low for 6-8 or until chicken is fully cooked through Remove chicken and stir rice well If rice is not fully cooked you may add another 1/2 cup water or broth and continue to cook on high for another 15-30 minutes
Number Of Ingredients 10 Steps:
Place the chicken breasts in the slow cooker. Top with diced onions, garlic, taco seasoning, and salsa. Cook on low for 6-8 hours. With two forks, shred the chicken right in the crock pot. Add the corn, chicken broth, and rice packet. Turn the crock pot on high for 30 minutes (stir a few times as it cooks). Stir in half of the cheese. Save the rest of the cheese to sprinkle on top when serving. Close the lid until it’s melted, approx 5 minutes. Serve with toppings such as the remaining shredded cheese, sour cream, cilantro, avocado, and Fritos.
Time 3h15m Yield 6 Number Of Ingredients 8 Steps:
Place chicken in the bottom of a slow cooker. Scatter onion over the top. Spoon soup over that. Cover and cook on Low for 7 to 8 hours or on High for 3 to 4 hours. When chicken is almost finished cooking, combine water, rice mix, and butter in a 2-quart saucepan until well blended. Bring to boil. Reduce heat to low, cover, and let simmer until rice is tender, about 25 minutes. Stir cooked rice, corn, and Cheddar cheese into the slow cooker a few minutes before serving. Serve hot.
Time 25m Yield 1 Number Of Ingredients 12 Steps:
For complete instructions, visit the original site at https://www.bettycrocker.com/recipes/slow-cooker-southwest-cheesy-chicken-and-rice/a6808167-3642-481e-8374-8c86a3c8d38c
Time 2h50m Yield 8 Number Of Ingredients 12 Steps:
Spray 5-quart slow cooker with cooking spray. In small bowl, mix taco seasoning mix, cumin, salt and red pepper. Sprinkle both sides of chicken thighs with seasoning mixture; arrange in slow cooker. Pour tomatoes, beans and corn over chicken in slow cooker. Cover; cook on High heat setting 2 to 2 1/2 hours or until juice of chicken is clear when thickest part is cut (at least 165°F). Remove chicken and, using two forks, shred into bite-size pieces. Add Velveeta™ and Cheddar cheeses to slow cooker. Cover; cook 15 minutes. Beat with whisk until cheeses have melted into sauce. Add rice and shredded chicken; stir to combine. Cover; cook about 10 minutes or until hot. Garnish with cilantro.
Time 3h15m Yield 6 servings. Number Of Ingredients 11 Steps:
In a 2- or 3-qt. slow cooker, combine the beans, broth, tomatoes, chicken, salsa, corn and seasonings. Cover and cook on low 3-4 hours or until a thermometer inserted in chicken reads 165°., Shred chicken with 2 forks and return to slow cooker; heat through. Serve over rice. If desired, serve with lime wedges and fresh cilantro. Freeze option: After shredding chicken, freeze cooled mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.
Time 10m Yield 4 servings. Number Of Ingredients 4 Steps:
Heat rice according to package directions. In a 2-qt. microwave-safe dish, combine chicken and tomatoes; stir in rice. Cover and microwave on high for 2-3 minutes. Sprinkle with cheese; cook 1 minute longer or until cheese is melted.
Time 1h35m Yield 8 Number Of Ingredients 12 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Place chicken in a small baking dish and drizzle with 1 tablespoon olive oil, turning to coat. Season with salt and pepper. Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut into strips or cubes when cool enough to handle. Leave the oven on. While the chicken bakes, bring water and 2 tablespoons olive oil to a boil in a saucepan. Stir in rice. Cover, reduce heat, and simmer for 20 minutes. Fluff lightly with fork. While the rice cooks, heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Saute onion, bell pepper, carrots, and garlic until tender, about 10 minutes. Grease a 9x13-inch baking dish. Place rice, vegetable mixture, chicken, 1 1/2 cups Monterey Jack cheese, beans, and tomatoes in a large bowl and stir until well combined. Spoon into the prepared baking dish and sprinkle with remaining cheese. Cover with aluminum foil. Bake in the preheated oven for 30 minutes. Remove foil and bake for 10 minutes longer.
