Crockpot Spicy Mexican Chicken & Rice Recipe

It is so hot in my city, y’all. I cannot even think about turning on the oven right now. Matt gets home too late to grill every night and I can only force feed the family so many variations of pasta salad before they go on strike.

So the only other option is to break out the trusty crockpot. It’s perfect for hot summer days. We ate this dinner the other night when it was storming and gloomy outside and I pretended it was Fall. Ha! 

Mexican Chicken & Rice Recipe


1 lb chicken breasts, frozen works fine
1 can fire roasted diced spicy black pepper tomatoes
1 pkt taco seasoning
1 can (10oz) tomato soup
2 cups chicken broth
2 cups instant brown rice, cooked
2 cups shredded cheddar cheese
1 can corn, drained
red pepper flakes, to taste


1. In bottom of crockpot layer the chicken, tomatoes, taco seasoning, red pepper flakes, tomato soup and chicken broth.
2. Cover and cook on low for 6-8 hours or high for 3-4 hours.
3. 30 minutes before serving, shred the chicken and add the brown rice, cheese, and corn.
4. Continue cooking additional 30 minutes on low.

Matt really liked this dinner and even the kids enjoyed it. I will definitely add it to the rotation but probably won’t make it again until Fall Football season rolls around. You know how much we love crockpot meals and football in the Fall!

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