Classic Slow Cooker Salsa Chicken with Brown Rice
A simple and flavorful slow cooker recipe combining tender salsa-infused chicken with fluffy brown rice, perfect for an easy weeknight meal.
Equipment
- Slow cooker
- Paper towels
- Medium saucepan
- Cutting board
- Forks
Ingredients
For the Salsa Chicken
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 16 oz medium salsa jar
- 1 tbsp taco seasoning
- 1/2 diced onion optional
- 2 cloves minced garlic optional
- 1/4 cup chicken broth only if salsa is very thick
For the Brown Rice
- 1 cup long-grain brown rice
- 2 cups water
- 1/4 tsp salt
Instructions
Salsa Chicken
- Pat the chicken breasts dry with paper towels and place them in the slow cooker.
- Sprinkle taco seasoning over the chicken, then pour medium salsa over it. Add diced onion, minced garlic, or chicken broth if desired.
- Cover and cook on low for 3-4 hours or on high for 2-3 hours, until the chicken can be easily shredded with a fork.
Brown Rice
- While the chicken cooks, combine brown rice, water, and salt in a medium saucepan. Bring to a boil, then reduce heat, cover, and simmer for 40-45 minutes until the water is absorbed and rice is tender.
Combine & Serve
- Remove the cooked chicken from the slow cooker and shred it into bite-sized pieces using two forks.
- Return the shredded chicken to the slow cooker and stir it into the salsa mixture until well combined.
- Serve the shredded salsa chicken directly over the fluffy brown rice.
Notes
This recipe is great for meal prepping. Adjust the spice level of the salsa to your personal preference.