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Slow-Cooker Cheesy Mexican Chicken

Slow-Cooker Cheesy Mexican Chicken
  • Prep 5 min
  • Total 6 hr 15 min
  • Servings 4
The cheesy Mexican flavors of this slow-cooked chicken favorite is delicious over rice or a fresh salad.
Created March 13, 2013
Make With
Make With
Old El Paso



  • 1 lb boneless skinless chicken breasts, cut into bite-size pieces
  • 1 package Old El Paso™ mild taco seasoning mix
  • 1 can (10 oz) Old El Paso™ mild enchilada sauce
  • 1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
  • 1 cup shredded Cheddar cheese (4 oz)


  • 2 packages (8.2 oz each) Old El Paso™ fiesta rice

Optional Toppings

  • 1/4 cup chopped fresh cilantro


  • 1
    Spray 4-quart slow cooker with cooking spray.
  • 2
    Place cubed chicken in slow cooker. Sprinkle taco seasoning mix over chicken; stir, making sure all pieces are well coated. Stir in enchilada sauce and tomatoes. Stir once again until well combined.
  • 3
    Cover; cook on Low heat setting 6 hours.
  • 4
    Uncover; sprinkle cheese over chicken. Cover; cook on Low heat setting 10 minutes longer.
  • 5
    Meanwhile, cook rice as directed on packages.
  • 6
    Serve chicken over rice. Top with cilantro if desired.

  • Make a double batch of this recipe and pack leftovers for an excellent lunch the next day.
  • Not only does this cheesy Mexican chicken taste great on rice, it also is great in wraps or as a salad topper.

No nutrition information available for this recipe
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