JAMIE'S MUCHO CROCKPOT CHICKEN AND RICE
By
jamie Beecham
@jamie4cakes
1
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.
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
How to Make JAMIE'S MUCHO CROCKPOT CHICKEN AND RICE
- 1WASH 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
- 2PLACE IN THE CROCKPOT AND POUR THE SRIRACHA SAUCE OVER THE CHICKEN
- 3ADD ONE JAR OF THE SALSA AND ONE JAR OF WATER. I USED THE SAME JAR THE SALSA WAS IN.
- 4LET 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. - 5LET 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.
- 6NOTE: SOME CROCKPOTS COOK SLOWER OR FASTER THAN OTHERS BUT I COOKED MINE ON HIGH FOR ABOUT 5 1/2 HRS.
- 7NOTE: 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 JAMIE'S MUCHO CROCKPOT CHICKEN AND RICE
Course/Dish: Chicken, Other Main Dishes
Main Ingredient: Chicken
Regional Style: American
Hashtag: #rice
