When I was young, we had a very simple chicken and rice recipe that was one of our easy go-to meals. After I moved out, I made this meal frequently because it is pretty inexpensive… But I got bored and started playing around with the recipe adding different flavors and add ins. Then one day I came up with what we now call Cheesy Mexican Crockpot Chicken & Rice.
It’s full of flavor and super easy to make. Plus, its still pretty inexpensive which means we still make it all the time!
My kids love it, too. They gobble it up and sometimes even ask for seconds… the secret, I think is the cheese and the sour cream. My kids love creamy, cheesy meals.
I love the little bit of zing that the jalepeno adds. And I love that it is totally customizable depending on how I’m feeling. When I’m not up for a super spicy meal I might even substitute green chilies in for the jalepeno.
- 2-3 chicken breasts
- 2 cups rice
- 2 cups milk
- 2 cans cream of chicken soup
- 2 chicken boullion
- ½ tsp cumin
- 1 tsp garlic
- 1 tsp chili powder
- 1 tsp salt
- 2 tsp cilantro
- 1 orange bell pepper diced
- ½ onion chopped
- 1-2 jalepeno diced (2 makes it pretty spicy)
- 1 cup cheddar cheese
- Defrost the chicken and slice into thin strips.
- Combine milk, cream of chicken soup and spices; mix well.
- Place rice and chicken slices in crock-pot and pour soup mixture over. Make sure soup mixture covers the rice well.
- Add diced onions, jalepeno and bell peppers
- Cook on high for 3 hours or until chicken is tender. Add cheese and mix well about 10 minutes before serving
- Top with extra cheese, sour cream and cilantro (if desired).
This recipe is a part of the 50 Easy Weeknight Meals blog hop!
Check out all the fabulous recipes in this post!
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