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Chicken & Salsa Rice
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5 from 5 votes

Gluten-Free Chicken & Salsa Rice

Prep Time5 mins
Cook Time3 hrs 30 mins
Total Time3 hrs 35 mins
Course: Main Course
Cuisine: American, Mexican
Servings: 6 servings
Calories: 666kcal
Author: Stephanie O'Dea

Ingredients

  • 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
US Customary - Metric

Instructions

  • 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.

Nutrition

Calories: 666kcal | Carbohydrates: 108g | Protein: 27g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 59mg | Sodium: 616mg | Potassium: 517mg | Fiber: 3g | Sugar: 2g | Vitamin A: 465IU | Vitamin C: 3.2mg | Calcium: 295mg | Iron: 1.7mg