Description
A flavorful and easy Slow Cooker Fiesta Chicken and Rice recipe that combines tender shredded chicken with spices, creamy soup, vegetables, and cheesy Spanish rice. Perfect for busy days, this one-pot meal is versatile for burritos, tacos, nachos, or hearty burrito bowls.
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 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
Soup and Dairy
- 1 (10.5 oz) can condensed cream of chicken soup
- ½ cup sour cream
- 2 cups shredded cheddar cheese, divided
Rice
- 6-8 oz box or 90-second package Spanish rice, prepared according to package directions
Instructions
- Layer Ingredients: Place the chicken breasts at the bottom of the slow cooker. Sprinkle garlic powder, chili powder, paprika, cumin, and black pepper evenly over the chicken. Spread the condensed cream of chicken soup over the seasoned chicken without stirring.
- Add Vegetables: Add the diced onion, green bell pepper, drained corn, and undrained diced tomatoes on top of the chicken and soup layer. Leave the ingredients layered without mixing.
- Slow Cook: Cover the slow cooker and cook on LOW setting for 6-7 hours or on HIGH for 3 hours until the chicken is fully cooked and tender.
- Prepare Rice: About 30 minutes before the slow cooking is finished, prepare the Spanish rice according to the package instructions. This can be a boxed or quick-cooking 90-second rice package.
- Shred and Combine: Use two forks to shred the cooked chicken directly in the slow cooker. Stir in the cooked Spanish rice, sour cream, and 1 cup of shredded cheddar cheese until well combined.
- Melt Cheese: Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the mixture in the slow cooker. Cover and cook on HIGH for an additional 10-20 minutes, or until the cheese has melted and is bubbly.
- Serve: Serve the fiesta chicken and rice as a filling for burritos or tacos, over tortilla chips as nachos, or as a burrito bowl with toppings such as green onions, avocado, cilantro, diced onions, and tomatoes or pico de gallo.
Notes
- Optional ingredients like black beans and green chiles can be added for extra flavor and texture.
- Use low sodium canned products to reduce sodium content if preferred.
- Adjust seasoning to taste, especially the chili powder for spiciness level.
- Leftovers can be stored in the refrigerator for 3-4 days and reheated gently.
- Serve with fresh toppings for added freshness and crunch.
