Slow Cooked Fiesta Chicken And Rice

Slow Cooked Fiesta Chicken And Rice


  • 2 Tbsp lime juice
  • 2 tsp ground cumin, divided
  • 2 tsp chili powder, divided
  • 1 tsp garlic salt
  • 1 medium red bell pepper, poblano pepper & onion diced
  • olive oil
  • 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
  • ½ cup chunky salsa
  • 1 cup cooked black beans, rinsed
  • 1 cup frozen sweet corn
  • ⅓ cup chopped fresh cilantro
  • 1 cup shredded Colby-Jack cheese
  • chopped chives or green onions for garnishing


  1. Spray the inside of a 6 quart slow cooker with cooking spray. In a small bowl, mix together, 2 tablespoons of lime juice, 1 tablespoon of olive oil, one teaspoon each of cumin, garlic salt and chili powder to form a paste. Rub this over the chicken breasts, then set aside.
  2. On the stove top, saute the diced peppers and onions in a couple of tablespoons of olive oil until they are beginning to brown. Season with salt and pepper to taste then add the butter.
  3. Add the chicken stock, to deglaze the pan, then stir in 1 teaspoon each of cumin, minced garlic, chili powder and oregano. Simmer just until the spices have dissolved into the stock.
  4. Mix in the rice, soup, salsa, cilantro, black beans, corn and chopped cilantro. Pour into the slow cooker. Arrange the boneless chicken breasts on top of the rice mixture.
  5. Cook on low for 4½-5 hours. In the last 5 minutes of cooking, remove the lid and sprinkle shredded cheese on top then replace the lid.
  6. Serve with a dollop of sour cream or guacamole on the side and garnish with chopped chives or green onions before serving.

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