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Crock-Pot Spicy Chicken and Rice

Crock-Pot Spicy Chicken and Rice will feed a crowed and have them asking for the recipe. You can easily amp up the spice if you like spicy food.

Crock Pot Spicy Chicken and Rice is a wonderfully balanced meal with the perfect amount of southwestern spices. To change it up for leftovers I use the filling and make burritos, quesadillas or nachos. 

If you like foods spicy add a jalapeno or medium diced tomatoes and green chilies instead of mild. I have also added cayenne pepper as well as red pepper flakes for a zing. Andrew will add hot sauce if I have not spiced it up enough. 

Crock Pot

Recipe serves: 8

Serving size: 1 ~ 1/3 cup

Total time: 6-8 hours

Let's grocery shop!

I am assuming you have salt and pepper and do not add it into the recipe total cost.

Pantry & Spices

  • ground chipotle pepper
  • ground cumin
  • smoked paprika


  • 1 - onion
  • 2 - green peppers
  • 1 - bulb of garlic
  • 1.5 pounds boneless chicken breasts
  • 1 - can diced tomatoes & green chilies
  • 1 - can diced tomatoes
  • 1 - bag long grain brown or white rice
  • 1 - can black beans 15 oz
  • 1 - block cheddar cheese
  • 1 - sour cream

Let's prep!

Let's cook!

  1. Complete the prep from the prep tab above.
  2. Press the chicken into the center of the crock-pot with a utensil. 
  3. Place cock-pot on low for 6 – 8 hours. 
  4. About 45 minutes before you are ready to eat cook brown rice to package directions. 
  5. When you are ready to serve remove chicken to a plate and shred with two forks. Add shredded chicken back to the crock-pot.
  6. Drain and rinse the black beans and add them to the crock-pot
  7. Add the cooked rice to the crock-pot. Stir well.
  8. Serve chicken and rice mixture with shredded cheese and sour cream. Enjoy!  

This recipe can also be found in Weekly Dinners for 4 under $70 – Menu 1

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Christin Lee


It is fun to think that there might be a short cut but the reality is planning plus diligence equals financial freedom.

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