Are you craving a homemade Mexican night, but wanting something different from the same-old-same-old? This Cheesy Salsa Crock Pot Chicken Rice from Gooseberry Patch’s Everyday Slow Cooker is the remedy to your dilemma!
Aunt Lou here.
I love the flavor of this Cheesy Salsa Crock Pot Chicken Rice! In the cookbook, they even suggested dishing it up on a tortilla to make a wrap! We are definitely going to try that out next time!
Cheesy Salsa Crock Pot Chicken Rice
I want to make sure everyone has success in making this, so let’s talk it out.
Cooking rice in the crock pot can be tricky. First and foremost, make sure you have the right rice. You want the long-cooking rice. If you use minute rice, it will turn to mush. You will also want to be very exact in your measurements. If you have too little or too much water, it can drastically change the texture of your rice! And lastly, you want to watch your time. Learning how your crock pot cooks is always a good rule of thumb. Just because it takes my crock pot 5 hours to cook this doesn’t mean it will take yours that long to cook it. Cooking times always vary depending on size, shape and age of the slow cooker. So, know your crock pot, and we always recommend watching a new recipe very closely (particularly if it has rice in it!) the first time you make it.
So there you have three easy tips that will help you be well on your way to enjoying this awesome Cheesy Salsa Crock Pot Chicken Rice!
- 1 lb boneless skinless chicken breasts, cubed
- 2 10.75 cans Cheddar cheese soup
- 16 oz jar chunky salsa
- 1 1/4 c water
- 1 1/4 c uncooked long-cooking rice NOT minute rice
- Mix together all of your ingredients in your crock pot
- Cover and cook on low for 5 hours (it is done when the chicken and rice are tender)
Slow Cooker Recommendation
My West Bend 6-Quart Round Slow Cooker was my accomplice in making this yummy Cheesy Salsa Crock Pot Chicken! Your favorite 5-6 quart slow cooker will work just fine!
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