This Mexican Chicken and Rice Crock Pot Recipe is full of authentic flavors you would expect to find in Mexican cuisine. With the rich flavor of smoky cumin and the full flavor of fire roasted chiles, this recipe is sure to be a hit with your entire family.
We try our best to raise our children on a healthy diet full of natural ingredients like fruits, vegetables, and fresh meats, but sometimes unnatural ingredients get in our way. Now, Foster Farms is changing the way we eat chicken with its new line of products called Foster Farms® Simply Raised.
Why do we choose Foster Farms Simply Raised? Simply because less is more. The fewer additives, preservative, steroids, and hormones in our food, the better quality of nutritious protein our family enjoys.
When you purchase Foster Farms® Simply Raised, you’re buying a quality product where no antibiotics have been administered, ever, are 100 percent vegetarian fed, are American Humane Certified, 100 percent natural (minimally processed, no additives or preservatives, steroids or hormones), produced with no added sodium, and locally grown throughout CA, OR, and WA.
Mexican Chicken and Rice Crock Pot Recipe
The chicken and brown rice in this Mexican chicken and rice crockpot recipe cook slow and low in the rich and creamy enchilada sauce, absorbing the flavors of garlic, onion, oregano, and chili powder until the rice is soft and tender. The full flavor of fire roasted chiles and sweet onion adds to the depth of flavor in this dish, taking taste buds on a trip south of the border.
To kick the flavor up a notch, top this dish with a salty, mildly tangy cheese like queso fresco, pico de gallo, and freshly sliced avocado.
And if you have a large crockpot like ours, you can easily double the recipe for delicious leftovers the following day. Simply add an additional 1 1/2 cups of chicken broth to the recipe.
- 1 lb. uncooked Foster Farms Simply Raised chicken, cubed
- 1 c. uncooked brown rice
- 1 can (10 oz.) enchilada sauce
- 1 can (4 oz.) chopped fire roasted green chilies
- 1 1/2 c. chicken broth
- 1 medium onion or 1/2 large onion, chopped
- 1 tsp. cumin
- 1/4 tsp. salt
- 1 avocado, sliced
- 1 c. pico de gallo
- 1/2 c. queso fresco, crumbled
- olive oil
- Coat inside of Crock Pot with olive oil.
- Add the cubed chicken, brown rice, enchilada sauce, chopped green chilies, chicken broth, chopped onion, cumin, and salt.
- Stir to combine and cook on low for 5-6 hours or high for 3-4 hours.
- To serve, top with pico de gallo, crumbled queso fresco, and sliced avocado.
About Foster Farms® Organic and Simply Raised Products
Family-owned and operated since 1939, Foster Farms® is the West Coast’s leading poultry producer. With the introduction of Foster Farms fresh Organic and Simply Raised antibiotic free lines, there is now something for everyone under the Foster Farms brand.
The new Foster Farms® Organic and Simply Raised products have a new brand packaging and logo. Their trio of fresh chicken products includes: Foster Farms® Fresh & Natural, Foster Farms® Simply Raised (without antibiotics) and Foster Farms® Organic.
Simply Raised without antibiotics by Foster Farms®, the chicken featured in this recipe, is already in stores throughout CA, OR, WA, with Organic in Costco and select grocery stores.
What topping would you add to this Mexican chicken and rice crock pot recipe?
This is a sponsored post written by me on behalf of Foster Farms®.