Tex-Mex Slow Cooker Chicken And RIce

Again, a video that is completely unrelated to anything.

This slow cooker dinner is hardly strange. Quick to put together (I love when you do not have to brown the meat first) and terrific flavor.

Tex-Mex Slow Cooker Chicken And RIce


2 cups rice
1 (28 oz) can diced tomatoes
1 (6 oz) can tomato paste
3 cups hot water
4 boneless, skinless chicken breasts, cut into 1/2 inch cubes
1 (1 1/4 ounce) package taco seasoning mix
2 onions, chopped
1 (4 oz) can diced green chiles
1 tsp garlic powder
1 green pepper, chopped
Salsa, cilantro and sour cream to garnish


1. Mix together all ingredients, except chiles, in a 5 quart slow cooker.

2. Cover and cook on low for 4 hours, or until the rice is tender and chicken cooked through. Do not overcook or the rice will be mushy.

3. Stir in the green chiles, garnish and serve.

Recipe from The Best Slow Cooker Cookbook Ever

I heard Heart It Races on a running playlist yesterday and I cannot get it out of my mind.

It reminds me so much of something else, but I cannot pinpoint it. LCD Soundsystem? MGMT? Certainly not Dr. Dog.

Those claps. That base.

And lines like this:

“Boom da da da da da da boom dat dat dat da da”

Who cannot help but get all caught up in the song?
Dr. Dog-Heart It Races

Shadow People is another great song.

Check out Dr. Dog on the band’s Website and buy their music.


About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
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2 Responses to Tex-Mex Slow Cooker Chicken And RIce

  1. Yum. I might serve some freshly-softened corn tortillas with this, in order to taco-ize.

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