Mexican Chicken and Rice Crock Pot
I have loved Mexican Chicken and Rice in a crock pot for as long as I can remember eating the first meal of it! Crock pot cooking has become a household thing and it isn’t going to disappear anytime soon.
When folks work or have kids to take care of and run all day long, a crock pot is the idea way to cook meals. Add a few prepared items and run all you want! Dinner is ready when you get home.
With some you may want to add a simple side dish or a few rolls or bread of some kind but the bulk of the meal is ready to eat!
Ingredients for: Mexican Chicken and Rice Crock Pot
2 cans (10 3/4 ounces each) Condensed Cheddar Cheese Soup (We use Campbell’s)
1 cup water
1 jar (16 ounces) Pace® Picante Sauce
1 1/4 cups uncooked long grain white rice
2 pounds skinless, boneless chicken breast halves
1 Large Red Bell Pepper (Or pepper of your choice)
Directions for: Mexican Chicken and Rice Crock Pot
- Stir the soup, water, picante sauce and rice in a 4-quart Slow Cooker/Crock Pot.
- Add your chicken and turn several times to coat well.
- Cover and cook on “LOW” for 7 to 8 hours or until the chicken is cooked
- Remove the chicken to a cutting board and shred using a couple of forks.
- This should be fairly easy as the chicken should be very tender.
- Return the chicken to the cooker and stir.
This can be topped with cheese of your choice to make it extra delicious! We love Parmesan!!
Serve with a side dish or add some Garlic Bread for a light meal,.
We have lots of other crock pot ideas and chicken recipes on our site. Be sure to check them out as you browse through.
Here are just a few below!
So, as you can see, we really love chicken here in just about any form you want to fix it! Fry it, bake it, brill it, grill it, taut however you want it, we are going t pretty much like it!
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Thank you for stopping by and visiting with us today! May you be ~Blessed~ in your journey!