Crock Pot Queso Chicken and Rice is an easy slow cooker meal made with chicken thighs, Spanish rice, salsa, melted cheese, and creamy queso!A DUMP AND GO SLOW COOKER RECIPEThis Crock Pot Queso Chicken and Rice is an easy, hands-off dinner that delivers big flavor with very little effort. That is my kind of recipe. Tender pieces of chicken cook alongside Spanish rice, salsa, and seasoning right in the Crock Pot so you can get other things done, all while creating a hearty, all-in-one meal!FREQUENTLY ASKED QUESTIONS:What should I serve with this Queso Chicken and Rice? I feel like this really is a whole, filling meal in itself, but you could serve it with your favorite veggies too. I think it would also be great with a side of pinto beans or black beans. A nice salad is always a good option as well. How should I garnish this? Garnish with fresh cilantro, lime wedges, sour cream, or diced green onions for added flavor. Can I bring in some heat to this? For a spicier dish, use medium or hot salsa and add a pinch of cayenne pepper or diced jalapeos. What else can I add to this Slow Cooker Queso Chicken and Rice? Add a can of drained and rinsed black beans, corn, or diced bell peppers for extra flavor and texture. Whats the best way to store leftovers and reheat them? Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave in 30-second intervals, stirring in between, until heated through. Alternatively, reheat in a covered dish in the oven at 350F (175C) until warm. Can I freeze leftovers? This dish can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)boneless, skinless chicken thighs Use chicken breasts instead of thighs if preferred, but adjust cooking time as needed to avoid drying out.Knorr Spanish Rice If you cant find Knorr Spanish Rice, you can use Old El Paso or Zatarinis Spanish Rice mixes. No other adjustment will be necessary. I think Rice A Roni even makes a vermicelli Spanish rice that should also work. Basically, if it is rice that uses about 2 cups of water to prepare it, it should work with this. chicken broth I like to use low or no sodium versions as this can get salty easily if you arent careful. You can really control your sodium intake with all of these ingredients by using homemade versions like Homemade Chicken Broth.Herdez mild salsa this is my favorite brand, but any brand that you prefer should work. Just check the amount that you use. You want it to be about the same amount that I used so the recipe will turn out properly.waterpacket taco seasoning again, I recommend low sodium versions when possible. You can always use a Homemade Taco Seasoning Blend.shredded Mexican cheese blend Swap the Mexican cheese blend for cheddar, Monterey Jack, or a mix of your favorite cheeses.queso blanco dip warmed up. If you have a good Homemade Queso, feel free to use it. Sams Club makes a really yummy white queso if you can get your hands on that!Youll notice that a full carton of chicken broth is shown, but you only need 14.5 ounces for this recipe. HOW TO MAKE CROCK POT QUESO CHICKEN AND RICE:In a 5-6 quart slow cooker, combine the chicken thigh pieces, Knorr Spanish Rice, chicken broth, salsa, water, and taco seasoning. Stir until well mixed. Cover and cook on low for 4-5 hours or on high for 2-3 hours.Check the chicken for doneness. It should reach an internal temperature of 165F. The rice should also be tender and no longer crunchy.Sprinkle the shredded Mexican cheese blend evenly over the top of the dish. Cover and let it cook for an additional 10-15 minutes, or until the cheese is melted. Drizzle the warmed queso blanco dip over the top just before serving.Serve immediately, garnish with chopped fresh cilantro if desired. Enjoy!CRAVING MORE RECIPES?Crock Pot Chicken FajitasCrock Pot Chicken and Rice Burrito BowlsCrock Pot Mexican LasagnaCrock Pot Taco CasseroleCrock Pot Mexican Shredded Beef PrintCrock Pot Queso Chicken and RiceHearty and filling, creamy and tender chicken with rice and queso. Prep Time 10 minutes minutesCook Time 4 hours hoursTotal Time 4 hours hours 10 minutes minutesServings 8Calories 448kcalAuthor Brandie SkibinskiIngredients2 pounds boneless skinless chicken thighs, cut into 1-inch pieces2 (5.6 ounce) packs Knorr Spanish Rice14.5 ounce can chicken broth (can use low or no sodium)16 ounce Herdez mild salsa cup water1 ounce packet taco seasoning (I recommend low sodium)1 cups shredded Mexican cheese blend cup queso blanco dip, warmed warmedfresh cilantro or fresh parsley, chopped (optional)InstructionsIn a 5-6 quart slow cooker, combine 2 pounds boneless skinless chicken thighs, cut into 1-inch pieces, 2 (5.6 ounce) packs Knorr Spanish Rice, 14.5 ounce can chicken broth, 16 ounce Herdez mild salsa, 1/2 cup water and 1 ounce packet taco seasoning . Stir until mixed well. Cover and cook on low for 4-5 hours or on high for 2-3 hours. NOTE: I think cooking on low works best with this recipe. Check the chicken for doneness. It should reach an internal temperature of 165F. The rice should also be tender and no longer crunchy. Give it all a gentle stir. Sprinkle 1 1/2 cups shredded Mexican cheese blend over the top of the dish. Cover and let it cook for an additional 10-15 minutes, or until the cheese is melted. Drizzle cup queso blanco dip, warmed over the top just before serving. Serve immediately, garnish with fresh cilantro or fresh parsley, chopped if desired. Enjoy! NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.This makes 6-8 servings.It cooks on low for 4 hours, or high for 2.NutritionCalories: 448kcal | Carbohydrates: 37g | Protein: 40g | Fat: 16g | Sodium: 1681mg | Fiber: 3g | Sugar: 5g