Vegan Crockpot Salsa Chicken and Rice

Overhead view of a round white bowl filled with crockpot vegan salsa chicken and rice topped with green herbs and lime slices

Vegan Crockpot Salsa Chicken and Rice

Brittany Roche

This slow-cooker vegan salsa chicken and rice is an easy, flavor-packed vegan crockpot meal made with salsa, brown rice, soy curls, beans, and Tex-Mex spices. Perfect for vegan meal prep, this versatile dish can be served as a vegan burrito bowl, taco filling, nacho topping, or vegan Tex-Mex bowl all week long.

5 from 1 vote

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Prep Time 5

Cook Time 2 45

Resting Time 15

Total Time 3 5

Course Entrees, Main Course, Vegan Dinner Recipes

Cuisine Crockpot

Servings servings

Calories 447 kcal

Equipment

1 slow-cooker or VitaClay

Ingredients

4 cups water
1 (15.5-oz) jar salsa
1 (15.5-oz) can pinto beans do not drain
1 ½ cup long-grain brown rice rinsed
1 cup frozen corn
6 oz soy curls dry
2 Tbsp vegan chicken bouillon powder
1 Tbsp taco seasoning
2 Tbsp vegan butter optional
1 lime juiced

Instructions

Add all ingredients to your slow cooker* and stir.
Cook on high for 2 hours 45 minutes.
When time is up, turn the slow cooker off and let it sit with the cover on for 15 minutes before serving.
Serve hot in a bowl with a squeeze of lime juice or your favorite taco toppings! It’s also great scooped up with chips or used as a taco or burrito filling.

Video

Notes

*Slow cookers can vary with timing. We make this in our Cuisinart 3.5-quart model.

VitaClay instructions: I LOVE making this recipe in our VitaClay because I think it cooks better and in less time! To make in the VitaClay, cook on Slow-Cooker mode for 1 hour 10 minutes. Then, let sit 15 minutes before opening and serving!

Rice: Make sure you’re using long-grain brown rice for this dish. If you’re not sure, check the instructions. You want to use something with a 45-minute cook time.

Soy Curls: Do not rehydrate the soy curls! Just add them to the slow cooker dry; we have accounted for rehydration in the liquid amounts, so they rehydrate in the dish.

Beans: You can sub different canned beans for this. Just keep in mind you’re adding the full can WITH the water. Do NOT drain them! That’s important for everything to cook correctly. On the flip side, if you use black beans, just be aware it will affect the overall color of the rice. Something to keep in mind for picky eaters.

Nutrition

Serving: 1/6 the recipeCalories: 447kcalCarbohydrates: 76gProtein: 26gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 773mgPotassium: 712mgFiber: 15gSugar: 7gVitamin A: 576IUVitamin C: 7mgCalcium: 163mgIron: 6mg

Keyword easy vegan dinner, vegan crockpot meal

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