Spicy Slow Cooker Mexican Chicken & Rice

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
Prep Time 10 minutes
Cook Time 6 hours 40 minutes
Total Time 6 hours 50 minutes
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.

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