Gluten-Free Chicken & Salsa Rice
I know my way around the kitchen but when a recipe sounds super easy, I’m quickly drawn in and the ingredients go on my shopping list. This Chicken & Salsa Rice Recipe has five simple ingredients that make for a savory taste and it’s easily made in the slow cooker.
- 4 cups cooked brown or white rice - or a combination
- 2-4 frozen chicken breast halves - sliced in strips
- 1 cup frozen corn
- 1 cup chunky salsa
- 2 cups shredded Mexican blend cheese or dairy-free alternative
- Optional toppings: sour cream - sliced olives, avocado
Use a 4-quart slow cooker sprayed with cooking spray. Dump the cooked rice into the insert and place chicken strips on top. Add corn and salsa and top with the shredded cheese.
Cover and cook on low for 6-7 hours, or on high for about 3½ hours. Top with a dollop of sour cream, olives, and sliced avocado, if desired.
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