Slow Cooker Fiesta Chicken & Rice

I’ve been on a roll lately with slow cooker chicken and rice dishes but I couldn’t resist bringing you just one more today. Being in a mood for Mexican food, I worked up a slow cooker fiesta chicken that’ll have you doing the Mexican hat dance – if you know the Mexican hat dance. Umm, which I don’t.

I’ve been to Mexico more times than I can count. I love the food, atmosphere, sounds, and sights. I especially love that Donald Duck is such a big supporter of the whole country, lending his name and talents so that folks everywhere can know what a wonderful place Mexico is. I suppose at this point I should clarify that the Mexico I go to is more of a kiosk version of the original, located in Disney World’s Epcot. It’s still lots of fun though…

and the kids sure do like it.

Unlike me, my brother has actually been to the real version of Mexico, twice as  matter of fact.

Traveling there had a huge impact on his life : He now knows how to order a steak in Spanish.

:)

The coolness of my family just never ends…

So lets get cracking! You’ll need: Cream of Chicken (use fat free if you like), corn, black beans, salsa*, and taco seasoning mix. *You’re also going to need two cups of cooked rice but we won’t need that til later.* OH! And some chicken… Don’t worry, it’s all in the little handy dandy recipe at the bottom of this post.

I just got the reduced sodium black beans because we were in the middle of Snowlapalooza 2011 here in Bama and apparently black beans are in high demand when Southern folks get snowed in so that was all that was left.

*I always use mild salsa but you can spice this up by using hot if you prefer

I’m using homemade salsa from my friend, Jyl. Oh my goodness it is so good. Tastes fresh from the garden. I know what I’ll be making next summer! (the recipe is here but I’ll try to remember to remind you when tomatoes start coming in).

Place your chicken in the bottom of your slow cooker.

I really wanna say crock pot here but that is a trademarked name owned by Rival and my “slow cooker” is made by Hamilton Beach, therefore it is not a crock pot. Sick with me, I’ll teach ya thangs.

Now as far as chicken goes, you can use anywhere from one chicken breast to five or six, totally up to you and depends what you have on hand and what your budget is. I had these three I needed to do something with so I put them all in. Normally I would just put two and that is plenty for my whole family because we’re going to break them up a bit after they are done cooking. That is the thing I love about meals like this, they really allow you to stretch your meat budget. A little chicken or a lot, no one will ever know.

On top of your chicken pour your:

  • cream soup
  • tomatoes (juice and all)
  • undrained black beans
  • drained corn
  • and taco seasoning.

Stir that up a little but don’t worry about being thorough here and don’t feel that you have to spread the cream soup evenly or anything.

Now cover that up and cook it on low for 7-8 hours

or on high for 3-4.

When that is done, right before serving, stir in your cooked rice.

Give that a good stir. By now your chicken is really tender and will just break up perfectly when you stir it.

Top with cheese, if you like.

(sour cream and fresh tomatoes would be good, too!)

Feed the bears :)

Slow Cooker Fiesta Chicken & Rice

Slow Cooker Fiesta Chicken & Rice

Ingredients

  • 2-4 Chicken breasts (whatever you have on hand and however much meat you want to use)
  • 1 can cream of chicken soup (can use fat free)
  • 1 can corn, drained
  • 1 can black beans
  • 1 cup salsa
  • 2 tablespoons taco seasoning
  • 2 cups cooked rice
  • cheese or other desired toppings

Instructions

  1. Place chicken breasts in bottom of slow cooker. Top with cream soup. On top of that add corn, black beans, salsa, and taco seasoning. Stir lightly. Cover with lid and cook on low 7-8 hours or on high 3-4 hours. When ready to serve, stir in your cooked rice. Serve with favorite toppings and enjoy! This heats up really well.
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Comments

  1. Judy Stewart says

    Made this last night and it was delicious. Thanks.

    A friend gave me this trick to slow a crock pot down when you have to cook it a little too long: she and her sister put the meat in frozen. I do that and it keeps it all from being mushy when I get home after work.

    I think I might try the butter rolls sometime soon. We get them at a restaurant in Ardmore and like them a lot.

  2. Cindy says

    This looks great! I have it in my Crock-Pot right now to take to school in the morning for their International Luncheon. I’m sure it will be a big hit. I had a few people today request that I bring in a “Peanut Butter Cake” like I brought in last week, but that didn’t seem too “international.” I promised I’d bring it another time!

  3. Rhonda Singleton says

    I am making this today…had to improvise a bit as I didn’t have a few of the ingredients. I made a homemade taco seasoning, homemade cream soup base and used Mexican Rotel for the salsa and Ranch Style beans instead of black beans. I also added a dry ranch seasoning packet like I do in my taco soup, it smells delish, I can’t wait to try it tonight. I am also going to serve it with Mahatma Spanish Rice and I think some cornbread would go nicely with it as well. Have a great, blessed day!!

  4. Jamie Berry says

    I have this in my crock pot right now and it smells so good. I turned it on at 8 this morning so its about done. One thing i did though is i used bone in chicken breasts and i’m wondering if i should have used boneless? The mean has broken up pretty good and i’m going to have to dig all those dang bones out! i’m sure it will be worth it though. I’ve got the Butterfinger cake to go along with it. We were in need of some serious comfort food. its a balmy 25 degrees here in good ole Jackson, MS !

  5. Courtney says

    Hey Christy! I made this yesterday and it turned out wonderful. We had plenty of left overs, so I called my mother-in-law to come get her a plate. She took herself two plates home and couldn’t even wait till lunch time today to eat the second plate…so she ate it for breakfast! She called me today and told me anytime I was making this to give her a call and she would be happy to take the leftovers off my hands! Thanks again for another great recipe! This one is a keeper!

      • DianeM says

        I doctored it just a bit: added a can of Creamy Chicken Verde soup, along with the Cream of Chicken, added a can of Rotel, along w/the salsa, and added the entire packet of Taco Seasoning. After 8 hours on low, the 3 frozen chicken breasts shredded easily/perfectly.
        My son, who usually says, “Yeah, it was good…Thanks, Mom”, actually said, “It was EXQUISITE”!! …and that’s even before he let me add the rice! :-) He ate another bowl full with the rice, and loved it, too. I caught him eating a third bowl later on that night…heh, boys!
        He’s right, Christy…it was exquisite, and stupendous, and magnificent, and quite delicious!! It is also, now one of my go-to meals. I plan on making this at least twice per month.
        Thank you so much!!

  6. Lauren says

    Wonderful recipe!!! After the first meal I used the left overs to make chicken burritos which were equally delicious! My son actually at seconds of this and anything he will eat seconds of makes me happy. Can’t wait to keep on cooking!

  7. says

    I am making this right now and have modified it to make it low carb. I put the chicken in the crock pot, then I drained the black beans, and then I mixed up the salsa and taco seasoning together, and then poured it on top. We shall see, but I do think it’s going to be great! I think it will be good over a bed of lettuce or wrapped up in a healthy whole wheat tortilla!

  8. Leah says

    Made this for supper tonight. It’s cooking in the crock pot right now, should be ready just when the hubster gets home from work. He’s usually not a slow cooker chicken and rice kinda guy (I know, I know – what’s wrong with him?!) so we’ll see if he eats this. I’ll update once I know his feelings, but it certainly smells heavenly!

  9. Gretchen says

    I made this a few weeks ago and it was amazing!
    I will be making this again. I just put in frozen chicken breast because we were going to be gone for about 10 hours, and it was perfect!
    We decided to not add the rice and to put it on tortillas and it was delish!
    Thanks for the awesome recipe!

  10. Laurie says

    omgeeeeeeeeeeeeeee sounds fantabuous……….reckon you could to this as a regular casserole dish and instead use diced rotisserie chcken..place in 9 x 13 pan, stir tog all other ingredients….pour n top….cover w foil and bake?/ oh my the possibilities……………………….did i telll u ur the best? i just did. L~

  11. cindy says

    This looks gross. The Fiesta Chicken recipe is chicken breasts, corn, black beans, salsa and towards the end Philly cream cheese to make it creamy. Yours looks like a soupy mess and not creamy at all.

  12. Jen says

    Christy this was heavenly! I’ve made some changes to it by putting the uncooked rice in the slow cooker first, then the chicken, then everything else. I double the corn, because I can’t get enough of it and it makes me feel like I’m eating my veggies! I also added more taco seasoning because I like it a little more flavorful, but I think if I was making this for kids I might leave it just as you had it. Since I added the rice, I wanted to make sure I had enough liquid to cook everything, so I added a can of diced tomatoes (juice and all), and a second can of black beans (with liquid). I used 1 & 1/2 cups of medium/hot chunky salsa, and I cut up 2 onions and tossed that in as well. It’s fantastic!! The rice cooks just fine and saves me the step of coking it separately. We eat this with cheese, salsa and a little sour cream and scallions the first night, and then the second night we use it as taco or burrito filling. YUM! We’ll be eating comfort food tonight in Brooklyn NY! Thanks so much!!

  13. Theresa says

    Made this the other night and it was wonderful. I used boneless skinless chicken thighs, about 9 or 10 of them, as I also doubled the recipe. My family really liked it. The first night we were so hungry after work, that I forgot about the rice but hey…. they never knew the difference. I added the riced the next day and my husband said it was better like that. lol… but yes this is a keeper.

  14. Kerry says

    This is delicious! I had a ton of leftovers, so the next night I put it in a casserole dish, covered it with a can of crescent rolls and some shredded cheese and baked it for 30 minutes! Hubby said it was great!

  15. Kaye says

    Just made this for dinner. It was awesome. The only thing I did different was instead of adding rice I served it over yellow rice(just because I like yellow rice). Definitely a keeper and I will make it again. Love receipes with items I always have on hand.

  16. says

    I went out and bought a slow cooker last week. So far I’ve done your Slow Cooker Pork Sandwiches, there is stew meat cooking right now for your Beef Tips over Rice, and this recipe will finish up the trifecta later this week.

    Thanks!!

  17. Deb says

    I made this yesterday because it was hotter than he** here and I just couldn’t think of turning on the oven! It was a huge hit! I took out the chicken after 4 hours on high and shredded it, added it back to the crockpot, then served the rice separately and put out flour tortillas, tomatoes, onion, cheese, and sour cream. Some of us made tacos out of them and some just had the chicken over the rice. I will definitely make this again. Thanks for a great new recipe.

  18. Jo-Ellen Breedlove says

    I have this in cooking now & it smells wonderful. I made a double recipe in 2 crock pots (see everybody does it), some for us & some to take to a couple who have just become “instant” parents to 3 children, 8, 7 & 2. Thought she could use some help with a meal.
    I would like to give her this recipe but she won’t cook in a slow cooker because one caused her house to burn down years ago. Do you know what temperature she would need to cook it in oven?
    Thank you for all your help & good recipes!!!

  19. Jacquie says

    Christy, I told my BFF about this recipe, and she asked, “I would like to try this on a dry run before I would make it to take as a covered dish. Here’s my dilemma.
    The canned ingredients don’t specify the can size. Should I assume the family can size (Small) or go with the hungry man size (Large)?”

    Can you please help?

  20. says

    Hey so my hubby loves Mexican food and i like everything but beans, pinto black and most definitely refried beans. 1 can i leave the beans out of the recipe, 2 any hints on how to do Mexican food that tastes like Mexican food without beans in it?

  21. Colleen says

    This came out perfectly! Instead of a jar of salsa, I used a can of petite diced tomatoes and I used all of the taco seasoning. When there were 2 hours cooking time remaining, I added 1 box of spanish rice (without the included seasonging) & an additional 1/2 cup of water. It came out perfectly! Not mushy. Thanks for the great recipe!

  22. Steve says

    As a single guy who works a lot of hours, slow cooking meals on the weekends for weeknight dinners is essential if I want to avoid eating junk or fast food. This is one of my go-to’s that I make nearly once a month. Thanks for the delicious simple recipe!

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