Southwest Ranch Crockpot Chicken

Ingredients

• 2.5 lb Chicken Thighs (boneless, skinless, trimmed)
• 1 packet Mexican Seasoning Packet (store‑bought taco or fajita seasoning blend)
• 0.75 cup Water (room temperature)
• 1 cup Long Grain White Rice (rinsed until water runs clear)
• 2 cup Water (for cooking rice)
• 0.25 cup Fresh Cilantro (roughly chopped)
• 1 tablespoon Lime Juice (freshly squeezed)
• 1 cup Enchilada Sauce (store‑bought, mild or red)
• to taste Salt (optional)
• to taste Black Pepper (optional)

Instructions

1. Trim and Season Chicken

   Trim any excess fat from the chicken thighs, then place them in a bowl and sprinkle the Mexican seasoning packet evenly over the meat.

   Time: PT10M

2. Add Ingredients to Crockpot

   Transfer the seasoned chicken to the crockpot, pour in 3/4 cup of water, and give everything a quick stir to distribute the seasoning.

   Time: PT5M

3. Slow‑Cook on Low

   Set the crockpot to the Low setting and cook for 4‑6 hours. Check for tenderness at the 4‑hour mark; the chicken should pull apart easily.

   Time: PT4H

   Temperature: Low (≈190°F)

4. Keep Warm

   Once the chicken is fork‑tender, switch the crockpot to the Warm setting and let it sit for an additional hour to stay hot without further cooking.

   Time: PT1H

   Temperature: Warm (≈150°F)

5. Shred the Chicken

   Using two forks (or tongs), pull the chicken apart into bite‑size shreds directly in the crockpot.

   Time: PT5M

6. Cook Cilantro Rice

   Rinse the rice until the water runs clear. In a saucepan, combine 1 cup rice with 2 cups water, bring to a boil, then reduce to a low simmer, cover, and cook for 15 minutes until water is absorbed.

   Time: PT15M

   Temperature: Boiling then low simmer (≈212°F then 180°F)

7. Finish the Rice

   Remove the saucepan from heat, fluff the rice with a fork, then stir in the chopped cilantro, lime juice, and season with salt and pepper to taste.

   Time: PT5M

8. Plate and Serve

   Spoon a bed of cilantro rice onto plates, top with generous portions of shredded chicken, and drizzle enchilada sauce over the top. Garnish with extra cilantro if desired.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

45 g

Fat

6 g

Fiber

2 g