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Tex-Mex Chicken and Rice

Poultry and freezer basics inspired this deliciously healthy combo. I have a hard time getting my family to eat healthy, but they have no problem cleaning their plates when I serve this dish! —Tracy Long, Bellwood, Nebraska
  • Total Time
    Prep: 10 min. Cook: 4 hours
  • Makes
    6 servings


  • 4 boneless skinless chicken breast halves (about 6 ounces each)
  • 1 can (10-1/2 ounces) reduced-fat condensed cream of chicken soup, undiluted
  • 1 can (10 ounces) diced tomatoes and green chiles
  • 1 cup salsa verde
  • 1/2 teaspoon ground cumin
  • 1-1/2 cups (about 7-1/2 ounces) frozen corn, thawed
  • 1 cup uncooked instant brown rice
  • Shredded cheddar cheese, reduced-fat sour cream, cubed avocado, chopped cilantro, and sliced ripe olives, optional


  • In a 3- or 4-qt. slow cooker, combine first five ingredients. Cook, covered, on low until chicken is tender, 3-4 hours. Remove chicken from slow cooker. Cool slightly; shred chicken with two forks. Return meat to slow cooker. Add corn and rice; cook, covered, on low 1 hour longer.
  • If desired, serve with cheese, sour cream, avocado and olives.

Test Kitchen tips
  • Place leftover filling in flour tortillas or lettuce cups.
  • Create a Tex-Mex salad by serving the recipe over a bed of lettuce.
  • Nutrition Facts
    1 serving: 254 calories, 4g fat (1g saturated fat), 65mg cholesterol, 757mg sodium, 28g carbohydrate (2g sugars, 2g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 2 starch.

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    Average Rating:
    • Jan
      Jan 23, 2019

      I was very excited to try this recipe as it looked delicious. I made it and was VERY disappointed. Not only did it not look anything like the picture, it was bland and not very appealing to the eye. Won’t be trying this one again.