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Slow Cooker Cheesy Mexican Chicken

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  • Prep 5 min
  • Total 5 hr 0 min
  • Servings 4
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Created May 4, 2018
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Ingredients

  • 1 lb (500 g) boneless skinless chicken breasts, cut into bite-size pieces
  • 1 package Old El Paso™ mild taco seasoning mix
  • 1 1/3 cups mild enchilada sauce
  • 1 can (14 oz/398 mL) fire roasted diced tomatoes or diced tomatoes with seasoning, undrained
  • 1 cup shredded Cheddar cheese (4 oz)
  • 1 to 2 packages Mexican or Spanish rice
  • 1/4 cup chopped fresh cilantro

Steps

  •  
    1
    Spray 4-quart slow cooker with cooking spray.
  •  
    2
    Place cubed chicken in slow cooker. Sprinkle taco seasoning mix over chicken; stir, making sure all pieces are well coated. Stir in enchilada sauce and tomatoes. Stir once again until well combined.
  •  
    3
    Cover; cook on Low heat setting 6 hours.
  •  
    4
    Uncover; sprinkle cheese over chicken. Cover; cook on Low heat setting 10 minutes longer.
  •  
    5
    Meanwhile, cook rice as directed on packages.
  •  
    6
    Serve chicken over rice. Top with cilantro if desired.

Expert Tips

  • Tip 1
    Make a double batch of this recipe and pack leftovers for an excellent lunch the next day.
  • Tip 2
    Not only does this cheesy Mexican chicken taste great on rice, it also is great in wraps or as a salad topper.

Nutrition Information

No nutrition information available for this recipe
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