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Nacho Chicken & Rice

Total Time

Prep: 20 min. Cook: 5 hours


6 servings

Simmer up a low-fat, delicious meal with just a few basic ingredients. Your family is sure to love this colorful medley with tender chicken and a zippy cheese sauce. Linda Foreman of Locust Grove, Oklahoma shares the recipe.


  • 2-1/2 pounds boneless skinless chicken breast halves, cubed
  • 1 each small green, sweet red and orange peppers, cut into thin strips
  • 1 can (10-3/4 ounces) condensed nacho cheese soup, undiluted
  • 1/2 cup chunky salsa
  • 1/8 teaspoon chili powder
  • 4-1/2 cups hot cooked rice


  1. In a 3-qt. slow cooker, combine the chicken, peppers, soup, salsa and chili powder. Cover and cook on low for 5-6 hours or until chicken is tender. Serve with rice.

Can you freeze Nacho Chicken & Rice?

Cool chicken mixture and transfer to a freezer container. Freeze for up to 3 months. To use, thaw in the refrigerator overnight. Transfer to a saucepan; add water to thin if necessary. Cover and cook over medium heat until heated through, stirring occasionally. Serve with rice.

Nutrition Facts

1-3/4 cups: 360 calories, 7g fat (2g saturated fat), 84mg cholesterol, 553mg sodium, 41g carbohydrate (3g sugars, 2g fiber), 34g protein. Diabetic Exchanges: 4 lean meat, 2-1/2 starch, 1/2 fat.

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