Crock Pot Nacho Chicken and Rice

By peridot728

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!

Ingredients

• 6 6 people
• 1 1 1 lb boneless I used chicken tenders, skinless chicken
• 2 10-3/4 2 10-3/4 2 10-3/4 oz cans Cheddar cheese soup
• 1-1/4 1-1/4 1-1/4 cup water
• 16 16 jar 16 oz jar chunky salsa
• 1-1/4 1-1/4 1-1/4 cup long-cooking rice uncooked

Preparation

Step 1

Cut your chicken into cubes.

Put all your ingredients in your 6-quart slow cooker and mix well.

Cover and cook on low for 3-5 hours, stirring occasionally (It is done when your rice and chicken are tender)

Recipe Notes:

You can use boneless, skinless chicken thighs, breasts or tenders.

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!

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.