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Slow Cooked Fiesta Chicken And Rice

Slow Cooked Fiesta Chicken and Rice

Course Main Course
Cuisine American
Keyword slow-cooked-fiesta-chicken-and-rice
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings 6 servings
Calories 632kcal
Author Melissa Sperka


  • 2 tablespoon lime juice
  • 1 tablespoon olive oil plus additional as needed
  • 2 teaspoon ground cumin divided
  • 2 teaspoon chili powder divided
  • 1 teaspoon garlic salt
  • 1 medium red bell pepper poblano pepper & onion diced
  • 4 tablespoon butter or light butter
  • 1 teaspoon minced garlic
  • 1 teaspoon 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
  • ½ cup chunky salsa
  • 1 cup cooked black beans rinsed
  • 1 cup frozen sweet corn
  • cup chopped fresh cilantro
  • 1 cup shredded Colby-Jack cheese
  • chopped chives or green onions for garnishing


  • Spray the inside of a 6 quart slow cooker with cooking spray. In a small bowl, mix together, lime juice, olive oil, 1 teaspoon cumin, 1 teaspoon 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 teaspoon 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..
  • Cook on low for 4 ½-5 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.


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.


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