Slow Cooker Fiesta Chicken and Rice Casserole is a creamy and hearty dinner!
Hi again! I’m back this week with this Slow Cooker Fiesta Chicken and Rice Casserole. This casserole is packed full of flavor! I love casseroles with rice in them, they seem to have a comforting taste to them, probably the carbs, haha.
My mom made a rice casserole growing up that had chicken, cream of chicken soup, broccoli and cheese. Though this casserole has totally different flavors, it sure reminds me of the broccoli dish my mom would make, the same stick to your ribs, creamy type of casserole.
I don’t add the rice until the end, it’s this Farmhouse Spanish rice pictured below. I never add rice straight to the slow cooker, I either cook it separate then add it, or I use Minute rice. This time I cooked up boxed Spanish rice on the stovetop.
Below is the photo of the ingredients that get cooked for 6 hours: chicken, seasonings, soup, onion, Mexicorn, and jalapeño. If you don’t know what Mexicorn is, you can see what it looks like. Mexicorn is corn with red and green bell peppers added.
I cook the rice as directed on the package then stir it into the chicken and sauce in the slow cooker at the end of the cooking time. I also add cheese and sour cream.
I let that cook for 20 minutes more for the flavors to combine and to let the cheese melt.
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Slow Cooker Fiesta Chicken and Rice Casserole
Ingredients:
- 1 1/2 lbs. boneless skinless chicken breasts
- 1/4 tsp. pepper
- 1/4 garlic powder
- 1/2 tsp. chili powder
- 10.5 oz. can cream of chicken soup don't add water
- 1/2 cup diced white onion
- 11 oz. can Mexicorn, drained (this is corn with peppers in it)
- 1 seeded jalapeno minced
These ingredients are added at the end:
- 6 oz. box Farmhouse Spanish rice (follow stove-top instructions)
- 14 oz. can diced tomatoes needed to make the rice
- 2 Tbsp. salted butter needed to make the rice
- 1 1/2 cups water needed to make the rice
- 3 cups shredded sharp cheese divided
- 1/2 cup sour cream
Instructions:
- Add the chicken to the slow cooker. Sprinkle over the pepper, garlic powder and chili powder.
- Spread over the cream of chicken soup. Add the onions, Mexicorn, and jalapeno. (DO NOT ADD RICE, CHEESE OR SOUR CREAM YET!)
- Cover and cook on LOW for 6 hours, without opening the lid during the cooking time.
- Towards the end of the cooking time start preparing the Farmhouse Spanish rice in a pan on the stove-top, you will need the diced tomatoes, butter and water to prepare. (If you use a different brand of Spanish rice use the ingredients listed on the box you buy)
- Shred the chicken with 2 forks, add the prepared rice, sour cream and 2 cups of the shredded cheese. Stir. Add remaining cheese on top and place the lid back on.
- Put the slow cooker on to HIGH and cook for an additional 20 minutes to let the flavors come together and to allow the cheese to melt.
How to Video:
Sarah’s Notes:
Nutrition Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Here are my other favorite Slow Cooker Chicken Recipes:
- Slow Cooker Chicken with Bacon Gravy
- Slow Cooker Chicken and Gravy (without bacon)
- Slow Cooker Shredded Chicken
- Slow Cooker Seasoned Chicken, Potatoes and Green Beans
- Slow Cooker Chicken Cordon Bleu Casserole
- Slow Cooker Full Chicken Dinner
- Slow Cooker Ranch Chicken and Red Potatoes
- Slow Cooker Garlic Butter Chicken and Veggies
- Slow Cooker No Peek Chicken
- Slow Cooker Cilantro Lime Fajitas
- Slow Cooker Alpine Chicken
- Slow Cooker Chicken Enchilada Casserole
Heather says
I normally always have sour cream and this time I don’t. Is it a must?
Sarah Olson says
It should be fine!
Britney says
Chipotle cheddar tortilla strips are amazing with it! I find them by the croutons and dressings at walmart.
Michelle says
What do you suggest serving with it Tortillas or Flour Burritos or what?
Thanks!
Sarah Olson says
Tortillas or chips would be great
Anonymous says
Do you drain all the canned stuff?
Sarah Olson says
Just the corn, but usually the mexicorn doesn’t have liquid anyway.
Colleen Waldorf says
Can you cook on high for three hours!
Sarah Olson says
Yes, that should work fine.
Teresa says
I forgot the cream of chicken but had cream of mushroom would like alter the flavor ?
Christine says
Is this dish real spicy? Wondering if my young kids will be able to eat this.
Sarah Olson says
Hi Christine. I would leave out the jalapeno and serve it diced on top if you want spicy for yourself 🙂
Katie James says
My 3 year old and 1 year old loved it! Not spicy at all, even with the jalapeno. Next time I may even add a little hot sauce or crushed red pepper on top of my serving to add a little kick.
Paula says
How do I double the recipe?
Sarah Olson says
If you have a big crock pot, double the recipe and cook for the same amount of time. Keep the lid on the entire time.
Alice Carlan says
If this recipe is for a 6-quart or larger crock pot, how much bigger would the crock pot need to be to double the recipe?
Sarah Olson says
Looking back on this recipe I really think you could double it in a 6 quart.
Penny Hoefgen says
Do you add the canned tomatoes while cooking the rice on the stovetop?
Sarah Olson says
yes 🙂
kelsey says
is it okay to cook the chicken the 6 hours and then the following day finish the dish for the last 20 minutes?
Sarah Olson says
Yes, but if it is cold it will take a bit longer to heat up.
Tara says
I accidentally put the sour cream in due to rushing ahead of time. Will It ruin the recipe
Sarah Olson says
It should be fine 🙂
Lori says
Can you freeze this recipe?
Sarah Olson says
I haven’t tried Lori, I don’t see why not!