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You are here: Home / Recipes / Main Dishes / Chicken/Poultry / Slow Cooker Spicy Chicken & Rice

Slow Cooker Spicy Chicken & Rice

Yum

June 15, 2016 by Jodi + 111 Comments

This Slow Cooker Spicy Chicken & Rice is simple, packed with flavor, has just a bit of a kick and perfect for any weeknight meal. Loaded with chicken, black beans, rice and cheese, it’s amazing!

Oh my heck! My son Braydon and I got caught in a torrential downpour yesterday.

If you live in Salt Lake, you know what I’m talking about. Braydon and I were out running errands and the rain started to lightly fall and within seconds it was dumping rain and then hailing. I thought for sure the hail was going to crack my car windows it was hitting so hard. 

We pulled up to the store we needed to go into and I told Braydon I was not about to get out. He waited for a minute and said he was making a mad dash for it.  I eventually did too when I could see the rain was not about to let up. It was crazy and we were laughing so hard.  Our shoes were drenched from the huge puddles in the parking lot, our hair was dripping and we were a sopping wet mess. . . we were quite a sight!

It’s June my friends and we had to turn the heater and seat warmers on in the car because we were so cold from being wet.

Plate of slow cooker spicy chicken & rice

Thankfully this Slow Cooker Spicy Chicken & Rice was at home waiting for us.  It was the perfect comfort food for a cold, rainy miserably wet day. You know how I love slow cooker meals and this one is ranking at the top of my favorite list right now.

I made this a couple weeks ago and we liked it, but thought it could use a few tweaks, so that’s what I did.  My boys went crazy for it. My oldest son Josh was staking claims on the leftovers to take to work and Taylor inhaled a HUGE plate of it in about 58.3 seconds.

To say we all loved it is a bit of an understatement. You could easily use this for tacos, or burritos, but honestly, it’s fantastic on its own. . . no shells even required.

Print
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Spoonful of slow cooker spicy chicken & rice

Slow Cooker Spicy Chicken & Rice


★★★★★

5 from 4 reviews

  • Total Time: 240 minutes
  • Yield: 8 –10 servings 1x
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Ingredients

Units Scale
  • 4 boneless, skinless chicken breasts
  • 2 cans (10 oz) Ro-tel tomatoes, mild or regular
  • 1 can (10 oz) mild enchilada sauce (I used Old El Paso)
  • 1/2 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 tablespoon chipotle pepper in adobo sauce, chopped
  • 4 cups cooked rice (brown or white)
  • 1 can (15 ounces) black beans, drained
  • 3/4 cup shredded sharp cheddar cheese
  • 3/4 cup shredded pepper jack cheese

Garnishes:

  • Sour cream
  • Cilantro
  • Diced avocado

Instructions

  1. Place chicken in a 4- or 5-qt. slow cooker.
  2. In a large bowl, combine the tomatoes, enchilada sauce, garlic powder, paprika, salt, cumin and chipotle pepper; mix well and pour over chicken. Cover and cook on low for 3-4 hours or until chicken is tender.
  3. Remove chicken to a plate and shred using two forks. Return chicken to the slow cooker. Add cooked rice and beans and stir well. Sprinkle cheese evenly across the top and cover. Let heat through about 20-30 minutes.
  4. Garnish sour cream, cilantro and avocado, if desired..

Notes

  • If you want to keep the “spicyness” down then use mild Ro-tel and mild enchilada sauce. You can use any combination of cheeses, but I highly, highly recommend using sharp and pepper jack, it’s so good!
  • When you dump the shredded chicken back in, it may seem like there is too much liquid, but after you add the rice and beans, the rice absorbs the excess liquid, so don’t drain any of the liquid off.
  • The chipotle pepper in adobo sauce comes in a can, you can find it down the Mexican food aisle. Because you don’t need the entire can, I chop up what I need and then put the rest of it in a Ziploc bag and freeze it. Then when I need it for other recipes or when I make this again, I cut of a chunk off and chop it up. Make sure you pour the entire contents of the can into the bag, sauce and all.Ā 
  • Please make sure you use smoked paprika, it makes a huge difference in the flavor of this dish. Also, don’t try and leave out the chipotle pepper, it also adds a smokiness and makes this dish so delicious.Ā For a little more kick and smokiness, go ahead and add a little more of the chipotle pepper in adobo sauce.
  • Cook Time: 240 minutes
  • Category: Chicken/Poultry
  • Cuisine: American

Did you make this recipe?

FollowĀ  @jodi_lud_5boysbaker on Instagram and show me the recipes you’re making from my blog using the hashtag #5boysbaker .Ā  I love seeing all the deliciousness you’re making.

Recipe Source: Adapted from Taste of Home Slow Cooker Throughout the Year Cookbook

I linked up at: Buns In My Oven

Filed Under: Chicken/Poultry, Slow Cooker/Instant Pot Tagged With: chicken, comfort food, enchilada sauce, rice, simple meal, slow cooker

Comments

  1. Suzy Godfrey says

    June 22, 2016 at 4:49 am

    Yum!! This looks so tasty with all the ingredients we love…I’m pinning!

    Reply
  2. SaraLily says

    June 22, 2016 at 6:40 am

    Oh man, this looks YUMMY!! Do you think the chicken would dry out terribly if I were to leave it on low while at work? I love crock pot recipes for work days so that when I get home, it’s ready to go! This would be awesome – all I’d have to do is whip up some rice!

    Reply
    • Jodi says

      June 22, 2016 at 8:42 am

      I think that depends on how “hot” your slow cooker cooks. I know the newer slow cookers cook so much higher (even on low) than older ones. Chicken does tend to dry out but it’s worth a shot. Does your slow cooker have a timer that you could set and then have it switch to “warm” once the cooking time is over? You could also start with frozen chicken breasts which would take longer to cook so if you cooked this on low all day they would certainly be done in time and may not be dried out. Give it a try and let me know. I just know that my chicken was done after 3 hours in my slow cooker so I just turned it to warm for a few hours until we were ready to eat.

      Reply
      • Beverly says

        August 30, 2017 at 10:09 am

        Or maybe try bone in chicken?

        Reply
    • Elizabeth says

      October 16, 2016 at 11:36 am

      I have a 7qt cooker will it still come out the same ?

      Reply
      • Jodi says

        October 16, 2016 at 5:25 pm

        Hi Elizabeth, slow cookers work the best when they are 2/3 to 3/4 of the way full. If your slow cooker isn’t full the food will just cook faster so just watch it so it doesn’t overcook. Another option is to insert an oven-safe dish into your large slow cooker and add the ingredients into the dish. This makes a smaller cooking vessel inside of your slow cooker. Then cover and cook like normal.

        Reply
  3. Caroline says

    July 4, 2016 at 10:54 am

    So do you cook the rice separate and then add it to the slow cooker?

    Reply
    • Jodi says

      July 4, 2016 at 3:46 pm

      Yes Caroline, you add cooked rice to the slow cooker in the end.

      Reply
      • Amber says

        December 16, 2016 at 10:33 am

        Do you cook the beans separate too???

        Reply
        • Jodi says

          December 16, 2016 at 2:12 pm

          Hi Amber, you don’t need to cook the canned beans, just add them at the end when you add the cooked rice to the chicken mixture. Thanks for looking.

          Reply
  4. Samantha says

    October 10, 2016 at 7:26 pm

    What is chipotle pepper in adobo sauce? Is this something I buy that’s already together? Sounds yummy!!

    Reply
    • Jodi says

      October 11, 2016 at 8:51 pm

      It comes in a can and it’s in the Mexican food section of most grocery stores. Here is a link that will show you what they look like.

      https://www.google.com/search?q=chipotle+pepper+in+adobo+sauce&source=lnms&tbm=isch&sa=X&ved=0ahUKEwiU3-SdrtTPAhUE-GMKHcNpDsAQ_AUICSgC&biw=1122&bih=1109#imgrc=Ft9_1JBvcQmJbM%3A

      Reply
      • Samantha says

        October 12, 2016 at 6:09 am

        Thank you for your reply!! This is on my menu to try! šŸ™‚

        Reply
      • Jessica says

        October 26, 2016 at 12:19 pm

        If i don’t have the chipotle peppers and want to make it for tonight, will it mess up the recipe or can I skip?

        Reply
        • Jessica says

          October 26, 2016 at 12:21 pm

          As a side note, I’m using the original Rotel diced tomatoes and green chilies – if that makes a difference. šŸ™‚

          Reply
        • Jodi says

          October 26, 2016 at 2:16 pm

          Hi Jessica, honestly the chipotle peppers are what give this dish such a delicious flavor. You certainly can leave them out, but you won’t have the “smoky flavor” and little bit of kick the peppers give.

          Reply
  5. Meredith says

    October 16, 2016 at 11:52 am

    All other recipes I’ve made for shredded chicken in a slow cooker have me cook it on High for 3-4 hours, not low. Will a low temp cook the chicken fully?

    Reply
    • Jodi says

      October 16, 2016 at 3:41 pm

      I never cook chicken on high in my slow cookers. I think chicken tends to dry out easily so I always cook it on low and yes, it is fully cooked. All slow cookers are different, so just check yours and if you feel like it’s not fully cooked after the 3-4 hours, cook it a little longer.

      Reply
      • Meredith says

        October 16, 2016 at 6:46 pm

        I made the recipe as is and it was delicious! I added a little stock to the leftovers because it turned a bit thick after cooling and I didn’t want it to dry out for lunch tomorrow. But overall the recipe had great flavor. I will definitely make this again. Thanks Jodi!

        Reply
        • Jodi says

          October 16, 2016 at 7:58 pm

          Thanks Meredith! I’m so glad you loved it. It’s one of our favorites.

          Reply
  6. Jen says

    October 16, 2016 at 2:03 pm

    Hi Jodi – do you use one 14.5 ounce can of tomatoes or two? It says one, but then 14.5 ounces each which made me think maybe two? Thanks!

    Reply
    • Jodi says

      October 16, 2016 at 5:21 pm

      It is one can, sorry if that was confusing. I fixed it so it doesn’t say each. Thanks Jen.

      Reply
  7. Kim says

    October 24, 2016 at 10:58 am

    can you freeze this recipe

    Reply
    • Jodi says

      October 24, 2016 at 12:18 pm

      Hi Kim! I have never frozen this, but I’m sure you could. It’s definitely worth trying.

      Reply
    • Rosanna says

      February 21, 2017 at 9:47 am

      Does anyone know how many cal/cup?

      Reply
  8. vLang says

    October 24, 2016 at 4:34 pm

    Hello, my family hates beans. Do you think I could omit them? Ro tel tomatoes are not sold where I live. Can I use a can of diced tomatoes and small can of green chillies? Thanks

    Reply
    • Jodi says

      October 25, 2016 at 1:34 pm

      Yes you can replace the Rotel with a can of diced tomatoes and green chilies. That’s a bummer your family hates beans, but you could certainly leave them out. Thanks for looking.

      Reply
  9. Katherine says

    November 27, 2016 at 10:01 am

    How much chicken or what size chicken breasts did you use? Are the 4 breasts equal to a pound or 2 pounds?

    Reply
    • Jodi says

      November 27, 2016 at 3:59 pm

      Hi Katherine, the chicken breasts I use are medium-large in size, probably closer to 1 1/2 – 2 pounds of chicken. What ever size you use will be just fine, it will just determine how much shredded chicken you end up with in the dish.

      Reply
  10. LB says

    December 16, 2016 at 11:43 am

    How do you think this would taste with ground beef instead of chicken?

    Reply
    • Jodi says

      December 16, 2016 at 2:14 pm

      I think it would definitely be worth trying! I’m sure it would taste delicious. I would precook the ground beef before I add it to the slow cooker. Let me know if you give it a try.

      Reply
  11. Amanda Neppl says

    December 16, 2016 at 6:28 pm

    Should the chicken be thawed or frozen when put in the crockpot?

    Reply
    • Jodi says

      December 18, 2016 at 5:53 pm

      Hi Amanda! It doesn’t matter if the chicken is frozen or thawed. I’ve used it both ways. Thanks for looking.

      Reply
      • Erin Kelly says

        January 9, 2017 at 7:46 am

        How much longer should it cook if the chicken is frozen?

        Reply
        • Jodi says

          January 9, 2017 at 8:58 am

          Hi Erin! It just depends on your slow cooker, with my slow cooker it only takes about an extra hour to cook frozen chicken breasts. Just keep an eye on your chicken so you don’t overcook it.

          Reply
  12. Lexi says

    December 27, 2016 at 4:51 pm

    Is it red or green enchilada sauce?

    Reply
    • Jodi says

      December 28, 2016 at 5:56 pm

      It’s red Lexi.

      Reply
    • Jodi says

      December 28, 2016 at 6:00 pm

      It’s red enchilada sauce.

      Reply
      • Maria Adamfi says

        February 7, 2017 at 4:59 pm

        Do you think green enchilada sauce would work?

        Reply
        • Jodi says

          February 7, 2017 at 5:41 pm

          You could certainly try it. It will definitely give it a different flavor but I bet it will still be delicious. Let me know if you give it a try.

          Reply
  13. Dianne says

    January 6, 2017 at 10:25 am

    Do I just use the adobo sauce from the can or do I actually chop up the pepper too? I don’t want it too be too hot

    Reply
    • Jodi says

      January 6, 2017 at 1:45 pm

      Hi Dianne, you chop up the pepper also. It’s not too spicy, I promise. The adobo peppers really give it more of a smoky flavor. Thanks for looking. Enjoy!

      Reply
      • Dianne says

        January 7, 2017 at 12:30 pm

        Thanks Jodi. I made this today and it was delicious! I was asked why I hadn’t made more. It was perfect for a day like today when it’s snowing outside. I did use the pepper and the dish had just the right amount of kick. Was just too hot to offer my one year old who wants to everything I eat. The only substitute was that I used chicken thighs. Somehow I always dry out chicken breast and thigh meat is always juicy and tender. I also only used sharp cheddar since that was all I had. Thanks for the recipe. I will be making it again this week!

        Reply
        • Jodi says

          January 7, 2017 at 9:10 pm

          Dianne, I loved reading your comment, thank you. I am so happy you and your family loved this. It is definitely a favorite at our house. My boys devour it every time I make it.

          Reply
          • Dianne says

            January 9, 2017 at 11:48 am

            One last thing. I’m going to double the recipe next time I make it! Do you think I’ll need more time to cook the chicken or the cook time will be the same?

          • Jodi says

            January 9, 2017 at 1:09 pm

            No you shouldn’t need to double the cooking time. It may need an extra 30 minutes, if even that.

  14. renee says

    January 9, 2017 at 2:29 pm

    Does a rice cooker work as well for this recipe?

    Reply
    • Jodi says

      January 9, 2017 at 8:59 pm

      Renee, do you mean does it work to cook the whole meal in the rice cooker or just cook the rice in the rice cooker?

      Reply
  15. J says

    January 10, 2017 at 9:52 am

    We don’t do beans or rice at our house. Could this work with cauliflower rice and no beans,

    Reply
    • Jodi says

      January 10, 2017 at 5:39 pm

      Hi Jennifer! I honestly don’t know how it would turn out, sorry. It’s certainly worth trying I guess.

      Reply
  16. Jen says

    January 16, 2017 at 6:11 pm

    I can’t wait to try it out! Hubby isn’t a fan of red enchilada sauce, do you think green enchilada sauce will work as well?

    Reply
    • Jodi says

      January 16, 2017 at 8:19 pm

      Hi Jen, you certainly can try it with green enchilada sauce. It obviously will change the flavor a bit, but I’m sure it would still be delicious. Let me know if you give it a try.

      Reply
  17. Cora says

    January 21, 2017 at 11:18 am

    Hi, thanks for the recipe, it looks delicious. Do you think it would work to just throw the rice in there at the beginning with everything else?

    Reply
    • Jodi says

      January 22, 2017 at 6:52 pm

      You could certainly try it Cora, but I’m not sure how it will turn out. My worry is that if the rice is in there from the beginning, as it cooks it may absorb too much liquid and make this too dry.

      Reply
    • Jaime says

      January 26, 2017 at 2:24 pm

      You could add instant rice for the last 30 minutes on high.

      Reply
  18. Cora says

    January 21, 2017 at 11:19 am

    Like 2 cups uncooked?

    Reply
  19. Tamera says

    January 23, 2017 at 12:29 pm

    Could I use Chipotle powder instead of the sauce/pepper?

    Reply
    • Jodi says

      January 23, 2017 at 3:25 pm

      Hi Tamera, it’s worth trying. I’m sure it would be fine.

      Reply
  20. Aiyana says

    January 24, 2017 at 2:03 pm

    Can the time be cut in half if turned on high?

    Reply
    • Jodi says

      January 24, 2017 at 6:43 pm

      You can try, I’m sure it would take just half the time. I just don’t like cooking chicken on high because it tends to dry out.

      Reply
  21. Dar says

    January 28, 2017 at 8:59 am

    Hi Jodi: I am not sure about the chipotle pepper. Do I use all of the adobo sauce in the can + 1 tbls of.the chopped pepper? Going to try this tonight. Looks so good!

    Reply
    • Jodi says

      January 28, 2017 at 10:34 am

      Hi Dar! You don’t use all of the sauce. Just pull out a pepper along with any sauce that comes out of the can with it and chop it. I then take the rest of the can and dump the peppers and sauce into a Ziploc freezer bag and freeze it. I just cut off frozen chunks of it when I need it other recipes. Hope you love it.

      Reply
  22. Jordan says

    January 31, 2017 at 7:55 pm

    Made this tonight and I will definitely be making it again soon! For those who were wondering about cooking on high..I used smaller/thinner chicken tenderloins and cooked on high for an hour or so. Turned it to low for about an hour and a half and the chicken was not dry at all. I ended up only adding about two cups of cooked rice and it was perfect for my liking šŸ™‚ the chipotle peppers in adobo sauce are a must, it makes the dish! This is delicious alone but I like a little crunch so I ate it with tortilla chips.

    Reply
    • Jodi says

      February 1, 2017 at 10:34 am

      Thanks Jordan! So happy you loved it. You’re so right about the chipotle peppers, they are a MUST!! Take care.

      Reply
      • Sandy Grate says

        February 21, 2017 at 2:26 pm

        Do you think you could cook it in an electric pressure cooker?

        Reply
        • Jodi says

          February 21, 2017 at 9:19 pm

          Hi Sandy! You could certainly try, I’m sure it would work. I just bought an InstantPot a couple months ago, so I’m still trying to really learn how to use it. If you try it let me know and I’ll do the same.

          Reply
          • DJ Reilly says

            April 27, 2017 at 12:41 pm

            Hi, I am cooking it right now in my Instant Pot-there is sufficient moisture in the ingredients to just use the Poultry setting (15 minutes high pressure). My chicken breasts are thawed, and I cut them in half lengthwise.

          • Jodi says

            April 27, 2017 at 1:06 pm

            Great! I’d love to hear how it turns out.

  23. Devon says

    February 22, 2017 at 1:45 pm

    My husband is not a fan of tomatoes. Do you think it would be ok to leave them out of the recipe or do you have a recommendation for a substitution?

    Reply
    • Jodi says

      February 22, 2017 at 3:52 pm

      The Ro-tel tomatoes are what give this dish great flavor and a little bit of a kick. A couple of my boys don’t like tomatoes either so I just throw the Ro-tel in the blender before adding them and they gobble this right up. There’s no chunks of tomato that way, it works great.

      Reply
  24. Grace Winn says

    February 28, 2017 at 1:55 pm

    Is there any way I could cook this in the oven to make things faster for like a last minute dinner?

    Reply
    • Jodi says

      February 28, 2017 at 2:07 pm

      Hi Grace, you could absolutely do that. You could either start with cooked chicken and mix everything together and bake it until warm and bubbly. Your could also combine the uncooked chicken with the listed ingredients and bake in your oven and then shred the chicken when it’s done, add the rice and beans and sprinkle with cheese and return to the oven to melt the cheese and heat through.

      Reply
  25. Myriam Windham says

    March 13, 2017 at 6:47 pm

    Tried this tonight on stove top. Came out great!!!

    Reply
    • Jodi says

      March 14, 2017 at 2:45 pm

      Thanks for letting me know. I’ll have to give it a try.

      Reply
      • Tkeya says

        June 5, 2017 at 11:43 am

        Jodi the rice always seems to get mushy each time I make this its delicious and I love it any secret tips on how to make it less mushy?

        Reply
        • Jodi says

          June 5, 2017 at 8:29 pm

          I use cooked minute rice when I make this and and have never had the rice get mushy. I wish I could say I know why your rice gets mushy, but I’m honestly not sure.

          Reply
  26. Jeanne miner says

    June 25, 2017 at 7:56 pm

    Really good.. it’s a keeper. Thank you for posting

    Reply
    • Jodi says

      June 26, 2017 at 6:45 am

      Thanks Jeanne! Glad you loved it.

      Reply
  27. Tia Marie Gettler says

    September 17, 2017 at 5:28 pm

    Would this work with pre-cooked Stew Meat? I’m not a huge chicken fan but I really want to try this. The leftovers (if there are any) would make amazing burritos!

    Reply
    • Jodi says

      September 17, 2017 at 7:44 pm

      You could certainly try it! Let me know how it turns out if you do.

      Reply
  28. jbartholf says

    March 5, 2018 at 3:55 pm

    I tried with chicken and with ground beef, both were delicious! Thanks for sharing

    Reply
  29. LEANNE VANG says

    September 17, 2018 at 9:54 am

    I made this last night and it was amazing!!!!! We are going to save the rest of what we didn’t add rice to for quesadillas!!! Thank you for your awesomeness!

    Reply
    • Jodi says

      September 18, 2018 at 5:08 pm

      Thanks Leanne! I’m so happy to you loved this. What a great idea to use it for quesadillas. I am definitely going to have to try that. Take care.

      Reply
  30. Sierra says

    October 9, 2018 at 12:17 pm

    Making this awesome looking meal tonight! How large is the serving size? I’m a terrible calorie counter

    Reply
  31. Shannon says

    October 11, 2018 at 6:37 pm

    Just made this for dinner tonight! Chicken was so easy to pull apart (did the recommended 3 hours on low). My only addition would be to add a bit more salt and a bit more of the spices. Overall the dish was a little bland before the cheese and sour cream. I’d maybe even add in an extra chipotle pepper.

    Reply
    • Jodi says

      October 12, 2018 at 7:46 am

      Hi Shannon. I’m sorry to hear you thought this was a little bland. I think you’re the first reader to think that, but I guess everyone’s tastebuds are different. I’m honestly wondering if you left something out because I have friends and neighbors tell me all the time they love this and love the flavor, but like I said, everyone has different tastebuds. I do think an extra chipotle pepper would be delicious and give it an even smokier taste. Take care.

      Reply
  32. Rachel H. says

    October 17, 2018 at 5:46 pm

    i made this last night and my husband was tearing it up! we ate again for left overs tonight and it was still just as good. we put it on tortillas and made quesadillas! how long do you think leftovers will keep? šŸ™‚ thanks for the recipe!

    Reply
    • Jodi says

      October 18, 2018 at 7:38 am

      Hi Rachael! I’m so happy to hear you love this. What a great idea to use it for quesadillas. I would think the leftovers would be good for several days. We usually devour this in one meal, and if there has been any leftovers, it’s just been enough for lunch the next day for one of us. But I have had similar dishes that have kept in the fridge for 4 to 5 days and still tasted great. Thanks for letting me know you loved this.

      Reply
  33. Heather says

    January 10, 2019 at 1:43 pm

    I found this recipe last year after my FiancƩe and i started living together. We both work in food service and have opposite shifts so getting dinner ready every night can be a challenge. We have used this recipe several times now. I get it set up in the crockpot when i leave for work, when i get home he cooks the rice and adds then everything else before he leaves for work. Voila dinner!

    Reply
    • Jodi says

      January 10, 2019 at 4:11 pm

      Hi Heather! I’m so happy you found this recipe and that it works for you! Thanks for letting me know!

      Reply
  34. RaChelle says

    April 27, 2019 at 5:59 pm

    Made this the other night. I did add some frozen corn to it, just because I love corn. I was really good! Thanks for sharing!

    Reply
    • Jodi says

      April 29, 2019 at 7:27 am

      Hi RaChelle! So glad you loved this. Thank you for leaving a comment, I love hearing from readers.

      Reply
  35. Denise says

    June 23, 2020 at 6:43 pm

    During this quarantine, my friends and I have been cooking up a storm at our homes and sharing photos of our creations and even having dinner together on Zoom. One shared this recipe with me and I’m so glad I made it. I used mild rotel, mild enchilada sauce and three chipotles (I LOVE the smoky flavor). I followed the recipe exactly except for using a quick brine for the chicken breasts. I added just a small amount of salt to the rice while cooking it (didn’t want the brine to make it all too salty) and wow, it all came together and tasted Ah-Mazing. The only garnish I used was cilantro. Perfection. It makes A LOT so I dropped off half at my nephew’s apartment (his fiancĆ©e said it was ā€œBOMBā€), shared some with a colleague who loved it, and still had enough for about 4 meals for myself. Folks, it doesn’t just look delicious, it tastes delicious. Thanks, Jodi!

    Reply
    • Jodi says

      June 24, 2020 at 6:28 am

      Thank you Denise for the sweet comment and rave review. I am so happy you made and love this dish. It’s one of my favorites! Quarantine cooking has been the only thing getting me through this dumb pandemic. Hope you’re surviving and staying healthy and safe. Take care.

      Reply
  36. Carrie Ann says

    September 2, 2021 at 2:09 pm

    So I also made a few changes. I did brown and add 2 pounds of ground beef with the chicken, I added 2 jalapeƱos chopped up to the tomato mixture that went over the chicken, I increased the cheese to 1 cup each vs 3/4 cup. FYI I used minute rice red cup rice (2 single packs) for the rice.
    Amazing, great meal. I am going to serve with cornbread muffins.

    ★★★★★

    Reply
  37. Rana says

    September 28, 2021 at 11:15 am

    Has anyone experimented with adding uncooked rice with the chicken and letting it cook in the juices?

    Reply
  38. Katie says

    October 4, 2021 at 1:35 pm

    I used frozen chicken breasts and had my slow cooler on high for about 5-6 hours and it worked out perfectly. The chicken fell apart and wasn’t dry at all.

    Reply
  39. Danielle says

    January 5, 2022 at 8:10 pm

    This is a family favorite!!! There is so much flavor in this dish! The chipotle peppers bring it to a whole other level!

    ★★★★★

    Reply
    • Jodi says

      January 6, 2022 at 3:02 pm

      Thanks Danielle! So happy you love this! I agree that the chipotle peppers make this so good!

      Reply
  40. Teresa Kangas says

    January 27, 2022 at 8:46 am

    Amazing!!! A delicious slow cooker recipe. We serve it in tortillas.

    ★★★★★

    Reply
    • Jodi says

      January 27, 2022 at 9:11 am

      Hi Teresa! I’m thrilled you love this recipe and we love to serve it in tortillas as well!

      Reply
  41. Pam says

    April 16, 2022 at 9:30 am

    I made this last night and they loved it! Just as the recipe only I cut it in half, only 3 of us and it made a lot. My son just asked me if I could save the recipe so we can make it again!

    ★★★★★

    Reply
  42. Lisa says

    August 16, 2022 at 3:04 pm

    Can this be done in the instant pot? If so, what are the settings?

    Reply
    • Jodi says

      August 17, 2022 at 12:17 pm

      Hi Lisa! I haven’t ever tried this in the Instant Pot so I don’t know what the settings would be, sorry.

      Reply
  43. Bethany says

    October 11, 2022 at 6:14 am

    This has been a weeknight staple at my house for 5 years, requested often by my now 15 year old, this is her ultimate comfort food. Thanks for a great recipe!

    Reply

Trackbacks

  1. Crock pot cheesy chicken and rice – This New England Kitchen says:
    December 15, 2016 at 10:53 am

    […] https://www.5boysbaker.com/slow-cooker-spicy-chicken-rice/ […]

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    January 20, 2017 at 2:16 pm

    […] ThisĀ Slow Cooker Spicy Chicken and RiceĀ dinner recipe fromĀ 5 Boys BakerĀ tops our list of favorite slow cooker meals to make on a cold chilly night. It has just the right amount of kick that your family will love because it will warm them right up! The recipe is simple to make and it is really packed with flavor too.Ā  […]

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  4. Easy Crockpot Spicy Chicken and Rice - myfindsonline.com says:
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Hi! I'm Jodi, welcome to 5 Boys Baker where I share my love of chocolate & sweets and everything in between.

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