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This hearty Tex-Mex slow cooker dish mixes juicy chicken with zesty guacamole salsa and fluffy rice for an unforgettable meal.
Key Components:
- Chicken breasts: Go for boneless and skinless cuts
- Guacamole salsa: Forms the distinctive base
- Fresh jalapeños: Controls the spice kick
- White rice: Gets tossed in later
- Yellow onion: Creates aromatic foundation
- Tex-Mex seasonings: Adds flavor complexity
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Step-by-Step Method:
- Set Your Foundation
- Coat slow cooker with spray
- Spread out onions and jalapeños
- Lay chicken pieces on vegetable bed
- Add plenty of seasoning
- Pour Over Wet Ingredients
- Add the guacamole salsa
- Skip extra water or broth
- Make sure chicken is fully coated
- Cook thoroughly
- Wait until meat gets soft
- Handle the Rice Right
- Mix in during final half hour
- Look at it after 25 mins
- Be careful not to mush it
- Stir gently when finished
- Get Ready to Eat
- Verify chicken is safe temp
- Allow a short cooling period
- Taste and add salt if needed
- Enjoy while it's warm
Keeping Leftovers:
Stays good in fridge for 3 days. Can be frozen up to 3 months.
Great Side Options:
Try with buttery garlic toast and some crisp veggies.
Pro Tricks:
- Cool onions in fridge before slicing
- Don't let rice get mushy
- Use a meat thermometer
- Add spices throughout cooking
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After trying countless slow cooker meals, I've found that stacking ingredients right and watching your rice timing makes all the difference for amazing Tex-Mex dishes.
Common Recipe Questions
- → What’s the heat level like?
- It's medium. Add or drop jalapeños/red pepper flakes for your taste.
- → Any tips for cooking the rice?
- Rice cooks differently. Start checking around 25 minutes.
- → Can I use it for other meals?
- Totally! Try it in burritos, tacos, or enchiladas.
- → What if I don’t have that salsa?
- You can swap it with salsa verde!
- → How do I tone down the spice?
- Avoid jalapeño seeds and go easy on the chili flakes.