Slow Cooked Fiesta Chicken and Rice

Published September 14th 2011 Updated January 23rd 2024

This Slow Cooked Fiesta Chicken and Rice is as delicious as the colors are vibrant. It’s truly a feast for the senses. Serve with your favorite taco toppings for a homemade fiesta any night of the week.

Easy Slow Cooked Fiesta Chicken and Rice Recipe

This slow cooked casserole features boneless skinless chicken breasts rubbed with a blend of spices then nestled into a creamy rice mixture. It’s slow cooked until the rice and chicken are tender. Top it with plenty of gooey cheese and chopped chives or green onion for even more color before servings with pico de gallo or any of your favorite taco toppings.

• Prepare Slow Cooker – Spray the inside of a 6 quart slow cooker with cooking spray.
• Seasonings – Mix together, lime juice, olive oil, 1 tsp cumin, 1 tsp chili powder and garlic salt to form a paste. Rub on all sides of chicken, set aside.
• Vegetables – Saute the diced peppers and onions in a couple of drizzles of olive oil until beginning to brown. Season with salt and black pepper to your taste. Add butter and minced garlic. Simmer for 1 minute.
• Deglaze the Pan – To the pan add the chicken stock, scraping any brown bits from pan. Stir in remaining cumin, chili powder plus 1 tsp oregano. Stir well.
• Filling – Add rice, soup, salsa, cilantro, black beans, corn and chopped cilantro. Mix thoroughly then pour into slow cooker. Arrange chicken breasts on top.
• Lock Lid in Place – Cook on low for 4 1/2-5 hours. In the last 5 minutes of cooking, remove the lid and sprinkle shredded cheese on top then replace the lid. Keep warm just until cheese has melted. 
• Serve with a dollop of sour cream or guacamole on the side and garnish with chopped chives or green onions before serving.

Hows to Make the BEST Slow Cooked Fiesta Chicken and Rice Recipe

• Ingredients you’ll need to make Slow Cooked Fiesta Chicken and Rice: Boneless skinless chicken breasts, saffron rice, lime juice, olive oil, ground cumin, chili powder, garlic salt, red bell pepper, poblano pepper, onion, butter, garlic, oregano, chicken broth, cream of celery soup, chunky salsa, black beans, frozen sweet corn, chopped fresh cilantro, shredded Colby-Jack cheese, chives or green onions for garnishing.
• Kitchen tools you’ll need: Slow cooker, cheese grater, skillet, measuring cups and spoons, sharp knife and chopping board.
• You can adapt this recipe using a different kind of shredded cheese.
• You can reheat Slow Cooked Fiesta Chicken and Rice in single servings in the microwave.
• You can freeze leftovers for up to one month.

Slow Cooker Dessert Recipes to Make

• Fruit filled Slow Cooker Cherry Pineapple Dump Cake.
• Ooey gooey Slow Cooked Mississippi Mud Pudding Cake.
• The family will flip for this Crockpot Peach Cobbler.
• Sweet and Salty Crockpot Candy is a holiday must make!
• Crockpot Caramel Apple Dump Cake is an easy option for busy oven days.
• If you’re a lemon fan, you may also like to try this recipe for Crock Pot Lemon Poke Cake from Recipes that Crock.

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Helpful Kitchen Items:

• Slow Cooker
• Kitchen Utensils
• Knives and Chopping Board
• Measuring Set

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5 from 1 vote

Slow Cooked Fiesta Chicken and Rice

Prep Time15 minutes mins

Cook Time5 hours hrs

Total Time5 hours hrs 15 minutes mins

Course: Main Course

Cuisine: American, Southern

Keyword: crockpot-chicken-and-rice, slow-cooked-fiesta-chicken-and-rice

Servings: 6 servings

Calories: 632kcal

Author: Melissa Sperka

Ingredients

• 2 Tbsp lime juice
• 1 Tbsp olive oil plus additional as needed
• 2 tsp ground cumin divided
• 2 tsp chili powder divided
• 1 tsp garlic salt
• 1 medium red bell pepper poblano pepper & onion diced
• 4 Tbsp butter or light butter
• 1 tsp minced garlic
• 1 tsp oregano
• 4-6 boneless skinless chicken breasts
• 1 10 oz package of saffron rice [I used Mahatma]
• 1 14 oz can chicken broth
• 1 10 oz can cream of celery soup
• 1/2 cup chunky salsa
• 1 cup cooked black beans rinsed
• 1 cup frozen sweet corn
• 1/3 cup chopped fresh cilantro
• 1 cup shredded Colby-Jack cheese
• chopped chives or green onions for garnishing

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Instructions

• Spray the inside of a 6 quart slow cooker with cooking spray.
• In a small bowl mix together, lime juice, olive oil, 1 tsp cumin, 1 tsp chili powder and garlic salt to form a paste. Rub on all sides of chicken, set aside.
• On the stove top saute the diced peppers and onions in a couple of drizzles of olive oil until beginning to brown. Season with salt and black pepper to your taste. Add butter and minced garlic. Simmer for 1 minute.
• To the pan add the chicken stock scraping any brown bits from pan. Stir in remaining cumin, chili powder plus 1 tsp oregano. Stir well.
• Add rice, soup, salsa, cilantro, black beans, corn and chopped cilantro. Mix thoroughly then pour into slow cooker. Arrange chicken breasts on top.
• Cover and cook on low for 4 1/2-5 hours. In the last 5 minutes of cooking, remove the lid and sprinkle shredded cheese on top then replace the lid. Keep warm just until cheese has melted. 
• Serve with a dollop of sour cream or guacamole on the side and garnish with chopped chives or green onions before serving.

Notes

It’s a good idea to stir this at least once midway through cooking, if possible. I usually remove the chicken breasts, give the rice a good stir, and then replace the chicken. This will prevent the rice from getting too brown around the edges.

Nutrition

Serving: 1serving | Calories: 632kcal | Carbohydrates: 56g | Protein: 46g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 1683mg | Potassium: 941mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1709IU | Vitamin C: 31mg | Calcium: 209mg | Iron: 3mg

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