Are you looking for a recipe you can throw together in 5 minutes for a delicious fiesta night? Then I have a treat for you! This Crock Pot Nacho Chicken and Rice is super yummy!
Author: Aunt Lou
1lbboneless skinless chicken breastsI used chicken tenders
21.5ozCheddar cheese soup(2-10.75 oz cans)
16ozjar chunky salsa
Cut your chicken into cubes
Put all your ingredients in your 6-quart slow cooker and mix well (I used Cris’ Ninja Slow Cooker)
Cover and cook on low for 3-5 hours, stirring occasionally (It is done when your rice and chicken are tender)
You can use boneless, skinless chicken thighs, breasts or tenders. The store I went to just happened to have tenders in one pound packages, so I went with them. You can use whichever you like.
The original recipe doesn’t specify what kind of long-cooking rice to use. I have had really good luck with basmati long-cooking rice, so that is what I use now when I do a rice dish in my crock pot. If you do not have that available in your area, then you can use your favorite kind of long-cooking rice. I know that stirring a recipe a few times while it is cooking is a drag, but it really helps to make a rice recipe in a slow cooker succeed, so I highly recommend it. It helps you to keep an eye on it toward the end so you don’t end up with a mushy mess (because remember slow cookers cook differently, so what takes one of my slow cookers 5 hours to cook to perfection, one of my other slow cookers may be done in 3 hours). It also helps out those slow cookers that have a hot spot or cool spot. Trust me, this dish is well worth a couple of stirs!
As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.