Ingredients
- 1 lb chicken thighs, cubed
- 1 cup uncooked brown rice
- 1 10 ounce can enchilada sauce
- 1 4 ounce can green chilis
- ½ cup low sodium chicken broth
- ½ medium onion, chopped
- 1 teaspoon cumin
- ¼ teaspoon salt
- 1 avocado, sliced
- pico de gallo
- shredded queso cheese
Recipe Description
This Easy Slow Cooker Mexican Chicken & Rice is perfect for a weeknight meal. The preparation can be done the night before and put together in the morning, then cooked on low until ready for dinner. Serve the meal with shredded queso cheese, homemade pico de gallo, and sliced avocado. If you really want to make it special cover with melted queso instead and sour cream.
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