Spanish Rice & Chicken Tacos – {Crock pot Recipe}

I have to say that I LOVE my crock pot.  Love.  Trying to balance the whole work-a-full-time-job-while-shuttling-kids-to-school-and-activities-and-raising-gentlemen thing is… interesting… even more so when you go from “part time parent” with a shared schedule and numerous days off to full time parent to a teenager who eats everything in site in the blink of an eye.  I’m not complaining AT ALL – I love having my giant with me… I hate the circumstances that made it so.  

Enter my crock pot.  Throw all the ingredients in in the morning, REMEMBER TO TURN IT ON, and then you have dinner waiting on you when you get home.  Provided of course you plugged it in.  Not that I’ve forgotten that step a time or two or anything.

What I love even more is when you discover happy accidents…. 
Chicken Tacos & Spanish Rice

The other day, I started with a family favorite – Crockpot Chicken Tacos.  It’s so easy I hesitate to even CALL it a recipe… but it’s quick and easy and delicious and I get no complaints in the house because seriously, who doesn’t like tacos?

When it’s just my folks and I eating, I’d stop there.  Chicken tacos and a salad but when you have a giant in the house, carbs are no longer a luxury… they are a necessity to keep him fueled.

So, when I got home from work and checked on the chicken in the crock, I saw all this beautiful, flavorful liquid just daring me to do something with it… and that’s when brillance struck.  Use the liquid for a perfect side dish!  Spanish Rice.  

 

Crock Pot Chicken & Spanish Rice
Main dish and side dish all from one morning prep. Easy, delicious, and family approved.
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Ingredients
  1. 2 lbs Skinless Boneless Chicken - thighs, breast, etc.
  2. 1 large onion - roughly chopped
  3. 1 jar Thick and chunky Salsa (24 oz)
  4. 2 cups Rice
  5. 2 tbsp butter
  6. Tortillas
  7. Taco toppings - sour cream, guacamole, pico de gallo, lettuce, cheese, etc.
Instructions
  1. Add chicken and onions to your crock pot and cover with the salsa.
  2. Cover and cook for 6-8 hours on low (3-4 on high)
  3. Remove chicken and onions - reserving the liquid - and shred with a fork. Set aside
  4. Melt butter in a saucepan with a tight fitting lid
  5. Brown rice slightly in the melted butter before adding the liquid
  6. Add 2 cups of liquid from the crock pot to your rice
  7. Bring to a boil, reduce heat to a simmer and cover.
  8. Let cook covered for 20 minutes while you prepare the remainder of your meal.
Notes
  1. Quick Note: Sauteing rice before adding your liquid toasts the grain, allowing it to pick up extra flavor, but also helps to keep the rice from getting too mushy. Mushy rice is great for rice pudding, but here? Not so much.
  2. The liquid from the crock pot is full of flavor and perfect for cooking your rice in. Don't be afraid to scoop up the bits of tomato and onion from the salsa when measuring your liquid either.
  3. If you are short on liquid from the crock pot (i.e. you are doubling or tripling the recipe for the rice) use chicken stock or more salsa to make up the difference.
Slightly Off Kilter http://slightly-off-kilter.com/
Seriously delicious and family friendly. Added plus? Everyone can make their own tacos with whatever toppings they like.

Don’t forget to share, pin and tweet this recipe out to your friends. Everyone needs a quick and easy recipe for those crazy days!

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Comments

  1. Wow! That’s crazy ๐Ÿ™‚ I’ll have to try the rice thing! AND I agree remembering to actually press ON is one of the hardest parts, ha!

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