• 1.5 lbs. boneless skinless chicken breasts
  • ¼ tsp. pepper
  • ¼ garlic powder
  • ½ tsp. chili powder
  • 1 (10.5-oz.) can cream of chicken soup (don’t add water)
  • ½ cup diced white onion
  • 1 (11-oz.) can Mexicorn, drained (this is corn with red and green peppers)
  • 1 seeded jalapeno, minced
These ingredients are added at the end (follow stove-top instructions for rice):
  • 1 (6-oz.) box Farmhouse Spanish rice
  • 1 (14-oz.) can diced tomatoes (needed to make the rice)
  • 2 Tbsp. butter (needed to make the rice)
  • 1.5 cups water (need to make the rice)
  • 3 cups shredded sharp cheese, divided
  • ½ cup sour cream
Slow Cooker Size:
  • 5-quart or larger


  1. Add the chicken to the slow cooker. Sprinkle over the pepper, garlic powder and chili powder.
  2. Spread over the cream of chicken soup. Add the onions, Mexicorn, and jalapeno. (DO NOT ADD RICE, CHEESE OR SOUR CREAM YET!)
  3. Cover and cook on LOW for 6 hours, without opening the lid during the cooking time.
  4. Towards the end of the cooking time start preparing the Farmhouse Spanish rice in a pan on the stove-top, you will need the diced tomatoes, butter and water to prepare. (If you use a different brand of Spanish rice use the ingredients listed on the box you buy)
  5. Shred the chicken with 2 forks, add the prepared rice, sour cream and 2 cups of the shredded cheese. Stir. Add remaining cheese on top and place the lid back on.
  6. Put the slow cooker on to HIGH and cook for an additional 20 minutes to let the flavors come together and to allow the cheese to melt.

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