Real Recipes From Real Home Cooks ®

chicken mexicali-slow cooker

(1 rating)
Recipe by
Deb Lund
Rhinelander, WI

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 rating)
yield 3 -4
prep time 20 Min
cook time 6 Hr
method Stove Top

Ingredients For chicken mexicali-slow cooker

  • 6
    boneless chicken breasts
  • 1 can
    tomato soup
  • 1 box
    spanish rice with seasoning (i use goya)
  • 1 c
    frozen corn
  • 1 can
    white beans
  • 1 can
    green chiles
  • 1 jar
  • 2-3 Tbsp
    taco seasoning
  • 3 c
    water (the amount you need for the rice plus one cup)
  • 2 c
    mexican blend shredded cheese

How To Make chicken mexicali-slow cooker

  • 1
    Into a large crock pot put the canned tomato soup and water, stir well to combine.
  • 2
    Mix in the salsa, taco mix, rice and corn. Stir well to combine.
  • 3
    Add chicken breasts and push down to cover with liquid.
  • 4
    Spread the beans over the top and depress slightly with the back of a spoon so they are also covered.
  • 5
    If 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.
  • 6
    When done spread Cheese over the top replace lid and wait 10 minutes until cheese has melted.
  • 7
    If you want low cal,low fat skip the cheese and top with fresh diced tomatoes, onions and cilantro.
  • 8
    Serve with Avacado slices and fresh salsa on the side and a tall bottle of Corona.