Description
This easy, flavor-packed Crockpot Fiesta Chicken and Rice is the ultimate dump-and-go dinner! Bursting with Tex-Mex flair, it’s creamy, hearty, and perfect for busy weeknights. Top it with cheese, avocado, or a dollop of sour cream for a customizable fiesta in every bite! #CrockpotMeals #FiestaChicken #EasyDinner #TexMexRecipe #SlowCookerFavorites
Ingredients
Scale
Main Ingredients:
- 2–4 chicken breasts (depending on preference)
- 1 can cream of chicken soup (fat-free optional)
- 1 can corn, drained
- 1 can black beans, drained
- 1 cup salsa
- 2 tablespoons taco seasoning
- 2 cups cooked rice
- Cheese or other desired toppings (e.g., avocado, sour cream, green onions)
Instructions
- Place chicken breasts in the bottom of the crockpot.
- Add cream of chicken soup, drained corn, black beans, salsa, and taco seasoning. Stir gently to mix around the chicken.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until chicken is fully cooked and tender.
- Shred the chicken directly in the crockpot using two forks, then stir to evenly combine with the sauce.
- Stir in the cooked rice and allow everything to heat through for 10–15 minutes.
- Serve warm, topped with cheese or your favorite toppings like avocado, sour cream, or fresh cilantro.
Notes
- Use brown rice or cauliflower rice for a healthier twist.
- You can substitute Greek yogurt for cream of chicken soup for a protein boost and lighter option.
- Leftovers store well in the fridge for up to 4 days and freeze beautifully for meal prep.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 85mg