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Green Chile Chicken and Rice with Pepper Jack Cheese
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Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl

Ingredients
  

  • 1 pound boneless, skinless chicken breasts
  • 1 cup uncooked long-grain white rice
  • 1 (4-ounce) can diced green chiles, undrained
  • 1 (10.5-ounce) can cream of chicken soup
  • 1 1/2 cups chicken broth
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1 cup shredded pepper jack cheese
  • Salt and black pepper to taste

Instructions
 

  • Place the chicken breasts in the bottom of the slow cooker.
  • In a mixing bowl, stir together the cream of chicken soup, chicken broth, diced green chiles with their liquid, garlic powder, cumin, and a pinch of salt and pepper. Pour this mixture over the chicken.
  • Cover and cook on low for 5 hours.
  • Remove the chicken, shred it with two forks, and return it to the slow cooker. Stir in the uncooked rice.
  • Cover and cook on low for 45 to 60 minutes more, until the rice is tender and has absorbed most of the liquid.
  • Turn off the heat, sprinkle the shredded pepper jack cheese over the top, and stir until the cheese melts into the mixture.

Notes

Stir the rice in only after the chicken is shredded so it cooks evenly without becoming mushy. If the mixture looks too thick after the rice finishes, add a splash of warm broth before stirring in the cheese. Leftovers reheat well with a little extra broth to loosen the texture.
Course: Main Course
Cuisine: Mexican
Equipment: Slow Cooker, Mixing Bowl