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This tasty slow cooker dish brings together juicy chicken, kicked-up guacamole salsa, and fluffy rice for a mouthwatering Tex-Mex meal.
Key Ingredients:
- Chicken breasts: Go for boneless skinless ones
- Guacamole salsa: Makes a special base
- Fresh jalapeños: Brings the kick
- White rice: Goes in toward the end
- Yellow onion: Creates the taste foundation
- Tex-Mex seasonings: Adds layers of flavor
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Step-by-Step Guide:
- Set Up Your Base
- Give slow cooker a quick spray
- Spread onions and jalapeños first
- Lay chicken pieces over them
- Sprinkle seasonings liberally
- Pour In The Sauce
- Add all the guacamole salsa
- No need for extra water
- Make sure everything's coated
- Cook thoroughly
- Let it go until meat is soft
- Handle The Rice Right
- Throw it in half an hour before done
- Take a peek after 25 mins
- Be careful not to cook too long
- Stir it up when finished
- Ready To Eat
- Make sure chicken's hot enough
- Let it sit for a moment
- Add more salt if needed
- Enjoy while warm
Keeping Leftovers:
Stays good in the fridge for 3 days. Can be frozen for up to 3 months.
Tasty Combos:
Try it with some crusty bread and a side of fresh veggies.
Pro Tricks:
- Cool onions in fridge before chopping
- Don't let rice get mushy
- Check that chicken's fully cooked
- Add spices at different stages
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I've spent many years making slow cooker meals and learned that putting ingredients in the right way and keeping an eye on the rice makes this Tex-Mex dish turn out great every time.
Frequently Asked Questions
- → How spicy will it be?
- It's medium heat. Add or cut jalapeños to your liking.
- → How should I handle the rice?
- Peek around 25 minutes; every cooker’s different.
- → What else can I use it for?
- Wrap it up in tacos, burritos, or use in enchiladas.
- → Any swaps for the salsa?
- Salsa verde is a great alternative.
- → Can I make it less spicy?
- Take out jalapeño seeds and cut down chili flakes.