CHEESY MEXICAN CROCK-POT CHICKEN & RICE
Prep time:
Cook time:
Total time:
Serves: 8-10
- 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).
Recipe by Messes to Memories at https://www.messestomemories.com/cheesy-mexican-crockpot-chicken-rice/
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