Crock Pot Queso Chicken and Rice Recipe
This Crock Pot Queso Chicken and Rice is a comforting, flavorful slow cooker meal combining tender chicken thighs, seasoned Spanish rice, and a creamy queso blanco topping. Easy to prepare and perfect for busy weeknights, it melds savory Mexican-inspired flavors with cheesy goodness for a satisfying dish everyone will love.
- Prep Time: 10 minutes
- Cook Time: 4-5 hours (low) or 2-3 hours (high)
- Total Time: 4 hours 10 minutes to 5 hours 10 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Ingredients
Scale
Chicken and Base
- 2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
- 2 (5.6 ounce) packs Knorr Spanish Rice
- 14.5 ounce can chicken broth (low or no sodium preferred)
- 16 ounce jar Herdez mild salsa
- 1/2 cup water
- 1 ounce packet taco seasoning (low sodium recommended)
Toppings
- 1 1/2 cups shredded Mexican cheese blend
- ½ cup queso blanco dip, warmed
- Fresh cilantro or fresh parsley, chopped (optional)
Instructions
- Combine Ingredients: In a 5-6 quart slow cooker, add the chicken thighs cut into 1-inch pieces along with the two Knorr Spanish Rice packs, chicken broth, mild salsa, water, and taco seasoning. Stir well until all ingredients are evenly mixed.
- Cook on Slow: Cover the slow cooker and cook on low heat for 4-5 hours or alternatively on high heat for 2-3 hours, allowing the chicken to cook through and the rice to soften.
- Check Doneness: Verify that the chicken has reached an internal temperature of 165°F and that the rice is tender, no longer crunchy. Give the mixture a gentle stir to combine any settled ingredients.
- Add Cheese: Sprinkle the shredded Mexican cheese blend evenly over the top of the cooked mixture. Cover the slow cooker again and allow the cheese to melt for 10-15 minutes.
- Top with Queso Blanco: Warm the queso blanco dip separately and drizzle it over the cheesy chicken and rice mixture just before serving for an extra creamy finish.
- Garnish and Serve: Optionally garnish with freshly chopped cilantro or parsley. Serve immediately and enjoy a warm, cheesy, and flavorful meal.
Notes
- Use boneless skinless chicken thighs for juiciness and tenderness; chicken breasts can be substituted but may result in drier texture.
- Check the seasoning amount and opt for low sodium or no sodium ingredients to control salt content.
- Warming the queso blanco dip before drizzling helps it spread evenly and enhances its creamy texture.
- Leftovers can be refrigerated for up to 3 days and reheated gently in a microwave or stovetop.
- Fresh herbs like cilantro or parsley add brightness but are optional based on preference.
Keywords: Crock Pot Chicken, Queso Chicken, Slow Cooker Mexican Chicken, Spanish Rice, Easy Dinner, One Pot Meal
