JAMIE'S MUCHO CROCKPOT CHICKEN AND RICE

jamie Beecham

By
@jamie4cakes

Feeling like a crockpot day outside so I had a chicken and some mexican flavors in the cabinet and this is what I came up with today.


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Comments:

Prep:

15 Min

Cook:

6 Hr

Method:

Slow Cooker Crock Pot

Ingredients

one
3.5 lb. whole chicken , raw
1
16 oz. jar of world classics savory cilantro salsa
1/4 c
sriracha hot chili sauce
1
16 oz. jar of water
salt to taste
1 c
rice
enchilada sauce, 16 oz. can of old el paso
1 pt
el viajero resturant style white mexican dipping cheese

Directions Step-By-Step

1
WASH AND CLEAN THE WHOLE CHICKEN WELL. PAT DRY AND SALT ALL OVER AND IN THE CAVITY WITH ABOUT 2 TABLESPOON SALT OR JUST SALT TO TASTE
2
PLACE IN THE CROCKPOT AND POUR THE SRIRACHA SAUCE OVER THE CHICKEN
3
ADD ONE JAR OF THE SALSA AND ONE JAR OF WATER. I USED THE SAME JAR THE SALSA WAS IN.
4
LET COOK ON HIGH TILL CHICKEN IS FORK TENDER AND DONE.
I THEN RMOVED THE BONES FROM THE CHICKEN AND ADDED THE 1 CUP OF UNCOOKED RICE AND STIRRED THE CHICKEN UP ALL IN THE SAUCE WITH THE RICE.
Make sure your crockpot has enough liquid to cook a cup of rice in it and adjust to the amount of uncooked rice for your liquid.
5
LET COOK TILL THE RICE IS TENDER. SERVE IN PLATE WITH REFRIED BEANS AND CHEESE DIP. I SERVED OVER SOME NACO CHIPS AND DRIZZLED SOME ENCHILADA SAUCE OVER THE RICE AND CHICKEN MIXTURE.
6
NOTE: SOME CROCKPOTS COOK SLOWER OR FASTER THAN OTHERS BUT I COOKED MINE ON HIGH FOR ABOUT 5 1/2 HRS.
7
NOTE: YOU MAY CHOOSE TO REMOVE YOUR CHICKEN BEFORE YOU COOK YOUR RICE AND SHRED YOUR CHICKEN . AFTER THE RICE IS TENDER ADD THE CHICKEN BACK AND MIX TOGETHER OR JUST SERVE THE RICE AND CHICKEN OVER IT.
I PERSONALLY LIKED IT MIXED ALL TOGETHER THEN ADD SOME ENCHILADA SAUCE OVER IT WITH SOME CHEESE DIP. YOU COULD EVEN ADD SOME BEANS TO THE DISH.

About this Recipe

Course/Dish: Chicken, Other Main Dishes
Main Ingredient: Chicken
Regional Style: American
Hashtag: #rice