I’m not even sure where to start. With the fact that this Slow Cooker Fiesta Chicken is so gosh darn easy or the fact that this 30-minute soup, using some of the leftover chicken, is so flavorful?
Well, first things first, right?
I’ve always been scared of cooking chicken. My Farmer is an exclusive beef-eater who refuses to eat chicken but it’s harvest season so the Farmer isn’t around for dinner very often so I’ve been spreading my wings and practicing with poultry.
Get it…spreading my wings…poultry. Anyway…
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I decided to experiment with the chicken breasts I had in the freezer and my slow cooker (oh how I love my slow cooker) plus a few pantry staples. I figured, what’s the worst that could happen?
The result…a flavorful, tender, overabundant amount of Slow Cooker Fiesta Chicken that was ready to eat when we walked in the door at the end of the day. I served it as a rice bowl (even though mine was one a plate) with leftover brown rice (here’s the best way to make brown rice), lettuce, cheese and whatever other toppings your grumbling stomach desires.
As I mentioned, these two chicken breasts went a long way considering the first meal only had to feed myself and Little E so there were an abundance of leftovers which I was excited about. My mind automatically went to soup.
Soup is another thing I’m never quite confident in making. Maybe because whenever I make a soup recipe, I always end up with a not-quite-right broth to meat/vegetable ratio. I typically end up with stoups (stew-soup). That’s probably because I’m not the best at following recipes but that’s okay because I like thick, hearty soups. Anyway, moving on…
I recently had a chicken tortilla soup at a catered event that I haven’t been able to get out of my mind so that was my inspiration. Adding a few veggies, seasonings and leftovers from the fridge turned into one of the best stoups I’ve ever made and there was even a bowl left for my lunch the next day.
So as it turns out, being chicken about cooking chicken turned into not one but two glorious meals plus I still have leftover chicken for another new creation (I’m thinking quesadillas).
Slow Cooker Fiesta Chicken
This slow cooker chicken is so tender and delicious. You'll want to make sure there's leftovers!
- 2 large chicken breasts, thawed
- 1 Tbsp. chili powder
- 1/2 Tbsp. cumin
- 1 10 oz. can Rotel
- 1/2 cup low sodium chicken stock
Add chicken to the slow cooker, season with chili powder and cumin.
Add Rotel and chicken stock to the slow cooker.
Cook on low for 8 hours.
Shred the chicken with two forks and serve as chicken tacos, fajitas or as a rice bowl with all of your favorite fixings.
Fiesta Chicken & Rice Soup
A delicious, warm bowl of soup...done in 30 minutes!
- 1 Tbsp. cornmeal
- 1/4 cup milk
- 1 Tbsp. butter
- 1/3 cup chopped green pepper
- 1/4 cup chopped red onion
- 1 Tbsp. chopped garlic
- 1/2 Tbsp. chili powder
- 1/2 tsp. cumin
- 1 1/2 cups low sodium chicken stock
- 1/2 cup frozen corn
- 3/4 cup cooked brown rice
- 1 cup leftover Slow Cooker Fiesta Chicken (recipe above)
- Optional Toppings: shredded cheese, cilantro, sour cream, tortilla chips
Add cornmeal and milk to a cup and stir. Set aside.
On medium heat, melt butter in a pot and add green pepper, onion and a dash of salt. Saute the vegetables until they begin to soften.
Add garlic, chili powder and cumin and stir to combine.
Turn the heat to low and add cornmeal and milk mixture and stir continuously, to prevent the milk from scorching, until the cornmeal begins to thicken the liquid.
Add chicken stock, corn, cooked rice and leftover chicken. Return the heat to medium and simmer until all ingredients are warmed through.
Serve with shredded cheese, cilantro, sour cream and/or tortilla chips.
TIP: I was only cooking for myself and Little E so I made a small batch. This recipe could easily be doubled to feed more hungry stomachs.
TIP: Adding a 1/2 cup of rinsed black beans would be a delicious addition.