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5 from 1 vote

Slow Cooker Fiesta Chicken and Rice Casserole

Course: Main Dish
Keyword: Chicken, Slow Cooker

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.