Description
This Slow Cooker Fiesta Chicken and Rice is a flavorful, easy-to-make dish combining seasoned chicken breasts, creamy condensed soup, diced vegetables, and cheesy Spanish rice. Perfect for busy days, it delivers a hearty and delicious Mexican-inspired meal with minimal hands-on time.
Ingredients
Scale
Chicken and Seasonings
- 1-1.5 pounds boneless, skinless chicken breasts
- 1 teaspoon garlic powder
- ½ teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon cumin
- ¼ teaspoon black pepper
Vegetables and Soup
- 1 (10.5 oz) can condensed cream of chicken soup
- 1 small white onion, diced
- 1 green bell pepper, seeded and diced
- 1 (15 oz) can corn, drained
- 1 (14.5 oz) can diced tomatoes, undrained
Additional Ingredients
- 6-8 oz box or 90-second package Spanish rice, prepared according to package directions
- ½ cup sour cream
- 2 cups shredded cheddar cheese, divided
- Optional: 1 can black beans, rinsed and drained
- Optional: 1 can green chiles, drained
Instructions
- Season and Combine Ingredients: Place the chicken breasts in the slow cooker. Sprinkle with garlic powder, chili powder, paprika, cumin, and black pepper. Spread the condensed cream of chicken soup evenly over the chicken. Add the diced white onion, green bell pepper, drained corn, and undrained diced tomatoes on top without stirring.
- Cook in Slow Cooker: Cover the slow cooker and cook on LOW for 6-7 hours or on HIGH for 3 hours until the chicken is fully cooked and tender.
- Prepare Rice and Shred Chicken: About 30 minutes before serving, prepare the Spanish rice according to the package instructions. Shred the cooked chicken directly in the slow cooker using two forks. Stir in the prepared rice, sour cream, and 1 cup of shredded cheddar cheese until well combined.
- Melt Remaining Cheese: Sprinkle the remaining 1 cup of cheddar cheese on top of the chicken and rice mixture. Cover and cook on HIGH for an additional 10-20 minutes until the cheese is melted and bubbly.
- Serve and Garnish: Serve this fiesta chicken and rice dish as a filling for burritos or tacos, spoon it over tortilla chips like nachos, or enjoy it as a burrito bowl with your favorite toppings such as green onions, avocado, cilantro, diced onions, and tomatoes or pico de gallo.
Notes
- You can add black beans and green chiles to enhance flavor and texture.
- Use fresh vegetables instead of canned if preferred, adjusting cooking times accordingly.
- For a lower fat version, use reduced-fat sour cream and cheese.
- Prepare the Spanish rice fresh or use pre-cooked rice for convenience.
- Leftovers store well in the refrigerator for up to 3 days and reheat easily.
