Creamy, cheesy, and packed with flavor, this Slow Cooker Chicken & Rice with Queso is the ultimate comfort food! Tender chicken, seasoned rice, and creamy queso come together in one delicious meal. It’s an easy family dinner that requires minimal prep and delivers plenty of cheesy goodness.
Ingredients
- 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 packages (5.4 oz each) Spanish-style rice mix
- 1 can (14.5 oz) chicken broth
- 1 jar (16 oz) mild salsa
- 1/2 cup water
- 1 packet (1 oz) taco seasoning
- 2 cups shredded Mexican cheese blend
- 1/2 cup queso blanco dip, warmed
- 2 tablespoons chopped fresh cilantro (optional)
- Tortilla chips, for serving (optional)
Instructions
Add the chicken pieces, Spanish-style rice mix, chicken broth, salsa, water, and taco seasoning to a 5–6-quart slow cooker.
Stir everything together until the ingredients are evenly combined.
Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours, until the chicken reaches an internal temperature of 165°F and the rice is tender.
Sprinkle the shredded Mexican cheese over the chicken and rice. Cover and cook for another 10–15 minutes, until the cheese melts completely.
Drizzle the warmed queso blanco dip over the top and gently stir to create a rich, creamy sauce.
Garnish with fresh chopped cilantro if desired. Serve warm with tortilla chips, sliced avocado, or your favorite vegetables.
Tips for the Best Results
Cut the chicken into evenly sized pieces to help it cook uniformly.
Check that the rice is tender and the chicken is fully cooked before serving.
For extra heat, add diced jalapeños or a pinch of red pepper flakes.
For an even cheesier finish, add a little extra shredded cheese just before serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly, adding a splash of chicken broth if the rice becomes too thick.
Prep Time
10 minutes
Cook Time
4–5 hours on LOW or 2–3 hours on HIGH
Servings
6–8 servings