Spicy Slow Cooker Mexican Chicken & Rice

 I was on a Mexican kick, so I decided to spice up a basic chicken & rice recipe with (more than) a little heat! Very tasty, but very spicy – workarounds for the heat are shown in the recipe notes. For me, a little extra sour cream did the trick!

Spicy Slow Cooker Mexican Chicken & Rice
Prep Time
10 mins
Cook Time
6 hrs 40 mins
Total Time
6 hrs 50 mins

This slow cooker recipe is easy to make, but be warned: it is very spicy! Substitutions to cool it down are shown in the recipe notes.

Course: Main Course
Cuisine: Mexican
Servings: 3 people
Author: WW
  • 3 each chicken breast halves boneless & skinless
  • 1 jar medium picante sauce *
  • 1 tsp salt
  • 1 can Rotel tomatoes w/green chiles *
  • 14.5 oz canned diced tomatoes
  • 1/2 ea yellow onion sliced
  • 1 cup sharp cheddar finely shredded, regular, reduced fat, or fat-free
  • sour cream regular or reduced fat
  1. Place sliced onion in bottom of slow cooker

  2. Add 2/3 jar of picante, then chicken, then rest of picante, Rotel, and a can of diced tomatoes if more liquid is needed to completely cover chicken

  3. Cook on low for about 6 hours, then remove chicken and set aside/refrigerate

  4. Turn slow cooker on high and bring liquid in slow cooker to a simmer

  5. Add 1-1/2 c white rice or 1-1/4 c brown rice to slow cooker and cook for about 25 minutes or until rice is tender (I used brown since it's healthier)

  6. Return chicken to slow cooker and set temperature to low; top with cheese, cover, and allow 20 minutes for chicken to warm through and the cheese to melt

  7. Top with sour cream

Recipe Notes

If you want less heat, substitute a small jar of mild salsa for the Rotel and mild picante for the medium.

©2018 Warrior Woman's Kitchen


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