Slow Cooker Fiesta Chicken and Rice Casserole
Ingredients
- 1 1/2 lbs boneless skinless chicken breasts
- ¼ teaspoon garlic powder
- ½ teaspoon chili powder
- ¼ teaspoon pepper
- 1 10 1/2 oz can cream of chicken soup
- ½ cup white onion diced
- 1 11 oz can Mexicorn drained
- 1 jalapeño minced
These ingredients are added at the end:
- 1 6 oz box Farmhouse Spanish rice follow stove-top instructions
- 1 14 oz can diced tomatoes needed to make the rice
- 2 Tbsp butter needed to make the rice
- 1 1/2 cups water needed to make the rice
- 3 cups sharp cheddar cheese shredded
- ½ cup sour cream
Instructions
- Add chicken to slow cooker. Sprinkle over with pepper, garlic powder and chili powder.
- Spread over the cream of chicken soup. Add the onions, Mexicorn, and Jalapeño. (DO NOT ADD RICE, CHEESE OR SOUR CREAM YET!)
- Cover and cook on LOW for 6 hours, without opening the lid during the cooking time.
- Towards the end of the cooking time start preparing the Farmhouse Spanish rice in a pan on the stove-top, you will need the diced tomatoes, butter and water to prepare. (If you use a different brand of Spanish rice use the ingredients listed on the box you buy)
- Shred the chicken with 2 forks, add the prepared rice, sour cream and 2 cups of the shredded cheese. Stir. Add remaining cheese on top and place the lid back on.
- Put the slow cooker on to HIGH and cook for an additional 20 minutes to let the flavors come together and to allow the cheese to melt.
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