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.
(sour cream and fresh tomatoes would be good, too!)
Feed the bears
Want more Slow Cooking Wonder dishes?
“I don’t really care if my glass is half full or half empty-
I’m just happy to have a glass.”
Special thanks to Valerie Cuff for sharing this one. To submit your quote, please click here.