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Spicy Mexican Chicken & Rice


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Rate this recipe 4.5/5 (14 Votes)


  • 1 lb chicken breasts
  • 1 can fire roasted diced spicy black pepper tomatoes
  • 1 pkt taco seasoning
  • 1 can (10oz) tomato soup
  • 2 cups chicken broth
  • 2 cups instant brown rice, cooked
  • 2 cups shredded cheddar cheese
  • 1 can corn, drained


Adapted from


Step 1

1. In bottom of crockpot layer the chicken, tomatoes, taco seasoning, red pepper flakes, tomato soup and chicken broth.
2. Cover and cook on low for 6-8 hours or high for 3-4 hours.
3. 30 minutes before serving, shred the chicken and add the brown rice, cheese, and corn.
4. Continue cooking additional 30 minutes on low.


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