Description
A flavorful and comforting Slow Cooker Fiesta Chicken and Rice recipe that combines tender chicken breasts with a medley of spices, creamy soup, vegetables, and Spanish rice. Perfect for a hassle-free meal, this dish offers a cheesy, hearty filling great for burritos, tacos, or as a festive burrito bowl.
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 Canned Goods
- 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
Other Ingredients
- 1 (10.5 oz) can condensed cream of chicken soup
- 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
- Season and Layer the Chicken: Place the chicken breasts in the slow cooker. Sprinkle garlic powder, chili powder, paprika, cumin, and black pepper evenly over the chicken. Spread the condensed cream of chicken soup on top, then add the diced white onion, green bell pepper, drained corn, and undrained diced tomatoes without stirring.
- Slow Cook the Mixture: Cover the slow cooker and cook on LOW for 6-7 hours or on HIGH for 3 hours, allowing the chicken to cook through and flavors to meld.
- Prepare Rice and Shred Chicken: About 30 minutes before serving, prepare the Spanish rice as directed on the package. Use two forks to shred the chicken directly in the slow cooker. Stir in the sour cream, 1 cup of shredded cheddar cheese, and the cooked Spanish rice to combine everything well.
- Finish with Cheese Melt: Sprinkle the remaining 1 cup of cheddar cheese on top of the mixture. Cover and cook on HIGH for 10-20 minutes until the cheese is melted and bubbly.
- Serve and Enjoy: Serve the fiesta chicken and rice as a filling for burritos or tacos, on top of tortilla chips like nachos, or as a burrito bowl with additional toppings such as green onions, avocado, cilantro, diced onions, and tomatoes or pico de gallo.
Notes
- Cooking times vary depending on slow cooker brand and settings; monitor tenderness if using a different slow cooker model.
- Optional black beans and green chiles add extra texture and flavor, feel free to include them as per preference.
- Use low-fat or reduced-fat sour cream and cheese for a lighter version.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- Adjust spice levels by increasing or decreasing chili powder based on taste.
