Chicken Mexicali-Slow Cooker

Deb Lund


From the time my grandmother brought back tacos from Sandiago back in the 60's to this day anything southwestern spells delicious to me. I created this for my family to enjoy the complexity of flavors from south of the border. It is also easy easy easy! And almost fat free if you skip the cheese! Enjoy!

★★★★★ 1 vote
20 Min
6 Hr
Stove Top


boneless chicken breasts
1 can(s)
tomato soup
1 box
spanish rice with seasoning (i use goya)
1 c
frozen corn
1 can(s)
white beans
1 can(s)
green chiles
1 jar(s)
2-3 Tbsp
taco seasoning
3 c
water (the amount you need for the rice plus one cup)
2 c
mexican blend shredded cheese


1Into a large crock pot put the canned tomato soup and water, stir well to combine.
2Mix in the salsa, taco mix, rice and corn. Stir well to combine.
3Add chicken breasts and push down to cover with liquid.
4Spread the beans over the top and depress slightly with the back of a spoon so they are also covered.
5If the chicken breasts are frozen cook 4 hours on high then 2 on low. If you have a probe stick it into one of the chicken breasts and cook until 165. If the chicken breasts are defrosted cook on high 4 hours or low 6 hours but never on warm.
6When done spread Cheese over the top replace lid and wait 10 minutes until cheese has melted.
7If you want low cal,low fat skip the cheese and top with fresh diced tomatoes, onions and cilantro.
8Serve with Avacado slices and fresh salsa on the side and a tall bottle of Corona.

About Chicken Mexicali-Slow Cooker

Main Ingredient: Chicken
Regional Style: Southwestern
Other Tags: Quick & Easy, Healthy