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Slow Cooker Mexican Stir Fry

A twist on your traditional stir fry, this Slow Cooker Mexican Chicken and Rice features chunks of chicken, beans, corn, and your favorite Tex-Mex seasonings all served over a bed of rice. Slow Cooker Mexican Chicken is a quick and easy recipe that’s perfect for busy nights!
Course Dinner
Cuisine Mexican
Keyword slow cooker mexican chicken and rice, tex-mex chicken and rice
Prep Time 5 minutes
Cook Time 4 hours
Servings 4
Author Lauren


  • 1 lb Boneless chicken cubed
  • 14.5 ounces canned black beans, rinsed & drained
  • 12 ounces frozen corn
  • 1 Onion chopped
  • 2 Cloves garlic minced
  • 1 tsp Cumin
  • Salt to taste
  • black pepper to taste
  • 2 Limes juiced


  • Get your slow cooker ready, spray it with nonstick cooking spray.
  • Then combine your chicken, corn, black beans, cumin, garlic, lime juice, and onion to your crockpot.
  • Cook on low for 8 hours or high for 4 hours.
  • During the last 30 minutes of cook time cook 2 cups of rice according to cooking direction on rice package. You can also make baked rice if you want to.
  • Put rice on to your plate, then top with the slow cooker Mexican stir fry, and squeeze a little bit of lime juice on top if you want to add more to your meal.