Description
This Slow Cooker Fiesta Chicken and Rice recipe is a flavorful and easy-to-make meal perfect for busy days. Tender chicken breasts are slow-cooked with a blend of seasonings, creamy condensed soup, vegetables, and diced tomatoes, then combined with creamy sour cream, shredded cheddar cheese, and Spanish rice for a deliciously hearty dish. It can be served in burritos, tacos, over tortilla chips, or as a burrito bowl with your favorite toppings.
Ingredients
Scale
Chicken and Vegetables
- 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
- 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
- Optional: 1 can black beans, rinsed and drained
- Optional: 1 can green chiles, drained
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
Instructions
- Layer Ingredients: Place the boneless, skinless chicken breasts in the slow cooker. Season the chicken thoroughly with garlic powder, chili powder, paprika, cumin, and black pepper. Spread the condensed cream of chicken soup evenly over the seasoned chicken. Add the diced white onion, diced green bell pepper, drained corn, and undrained diced tomatoes on top. Do not stir these ingredients together.
- Slow Cook: Cover the slow cooker and cook the mixture on LOW heat for 6-7 hours or on HIGH heat for 3 hours, allowing the chicken to cook slowly and the flavors to meld well.
- Prepare Rice and Shred Chicken: About 30 minutes before serving, prepare the Spanish rice according to package instructions. Using two forks, shred the cooked chicken breasts directly in the slow cooker until the chicken is pulled into bite-sized pieces.
- Combine Ingredients: Stir the shredded chicken into the slow cooker mixture along with the prepared Spanish rice, sour cream, and 1 cup of shredded cheddar cheese. Mix well to combine all the flavors.
- Melt Cheese on Top: Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top of the mixture in the slow cooker. Cover and cook on HIGH for an additional 10-20 minutes, or until the cheese melts completely and becomes bubbly.
- Serve: Serve this fiesta chicken and rice as a filling for burritos or tacos, spoon it over tortilla chips like nachos, or create a burrito bowl with extra toppings such as green onions, avocado, cilantro, diced onions, and fresh tomatoes or pico de gallo.
Notes
- You can add black beans and green chiles for extra flavor and texture if desired.
- Ensure the slow cooker does not overfill to allow proper cooking and heat circulation.
- For a spicier dish, add diced jalapeños or a dash of hot sauce.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
- Use low-fat sour cream if you want a lighter version of this dish.
