I remember the first time that I ever got a Crockpot over Christmas time, back when they first started to become popular again about 20 years ago. I would use the thing on an almost daily basis, making family meals and slow cooking just about everything under the sun. As the years went by, I would still use my Crockpot (including new ones that I’ve gotten during that time), but it wasn’t as often.
These days, it seems that I keep forgetting that my Crockpot is even in the kitchen thanks to newer appliances like the Instant Pot or air fryer. There’s almost a feeling of neglect when I see the Crockpot sitting there waiting to be used, and recently I decided to do something about it. I thought I’ve tried every recipe that you can with a slow cooker, but found something new that my family absolutely loved.
The recipe calls for cheese, chicken, rice and tortillas, which doesn’t really sound like a slow cooked meal, but instead a tortilla press and a skillet. That’s why I was surprised that this one turned out so well, and something that I’ll continue to make in the future, rekindling my love for the Crockpot once again.
Outside of the four main ingredients, you really don’t need much that you can’t already find in the house. You’ll just need some chicken broth, cream of chicken soup, chili powder and cumin; all of which were thankfully already in my pantry. I also had the cheese in the refrigerator and rice in the cupboard, meaning I only had to pick up some fresh flour tortillas and some chicken breast. That made my trip to the grocery store incredibly quick (for once) and then I was ready to cook the next morning.
I woke up in the morning and reunited with my Crockpot, throwing in the chicken and letting it cook throughout the day while the entire family was out of the house. After I got home, it only took about 35 minutes until our entire family was ready to eat. So if you’re looking for something easy and you want to blow the dust off of your Crockpot, this is the perfect meal for you.
These aren’t chicken tacos, but rather a sort of casserole that you’ll find to be just as good! There should be enough for up to six people, making this a great family meal that I’ve found works on any day of the week. For leftovers, you’ll want to use the oven since tortillas don’t do too well in the microwave, but those leftovers actually come out great! Enjoy this recipe that takes some familiar foods and your familiar Crockpot, giving you a new way to use them!
Preparation Time: 8-9 Hours (15 Minutes Prep Time)
Serves: 4 to 6 People
Nutrition (Per Serving):
Fat: 26 g
Protein: 40 g
Carbohydrates: 73 g
Sodium: 1480 mg
Cholesterol: 100 mg
What You’ll Need:
- 1 ¼ Pounds of Boneless, Skinless Chicken Breast Halves
- 1 ¾ Cups of Chicken Broth
- 6 Cups of Long-Grain White Rice
- 2 Cans (10.5 Ounces Each) of Condensed Cream of Chicken Soup
- 8 Flour Tortillas (6 Inches Each)
- 2 Cups of Shredded Mexican Cheese Blend
- 1 Tablespoon of Chili Powder
- 1 Teaspoon of Ground Cumin
- This is a great recipe to get started in the morning and then finish off in the late afternoon. We start by getting the slow cooker ready, placing it on a low temperature. Put your 1 ¼ pounds of chicken into the slow cooker, while also sprinkling in a tablespoon of chili powder and a teaspoon of ground cumin. Then, pour in 1 ¾ cups of chicken broth and cover the slow cooker.
- It should take between eight and nine hours for the chicken to be cooked all the way through. When it’s done, place the chicken onto a cutting board and use forks to shred the chicken, but don’t take the liquid out of the slow cooker just yet.
- Preheat your oven to 350 degrees (175 celsius) and then cut your eight flour tortillas into one-inch pieces. Then, pour two cans of condensed cream of chicken soup into the slow cooker.
- Now that your chicken is cut up, we’ll also add that to the slow cooker, mixing it together with all of the other ingredients. Once that’s completely stirred and the oven is warm enough, prepare a 13x9x2 inch baking dish, placing half of your chicken on the bottom layer of the dish.
- The next layer will be half of your tortillas, followed by half of your Mexican cheese blend. Then repeat this process one more time for a total of six layers. Next, we’ll put the dish into the oven and allow it to cook for 30 minutes. While it’s cooking, it’s the perfect time to prepare your rice on the stovetop. Overall, you’ll need six cups of rice, meaning that you’ll need 12 cups of water.
- Now that the rice and the baking dish are both finished, we’re just about ready to eat! On each plate, the best result is putting the rice on bottom and then serving the cheesy chicken and tortilla casserole on top. You’ll know that the casserole is finished when the cheese is bubbling, but allow it to cool for a few minutes when you take it out of the oven.
- You’re all set! There should be enough for six hearty portions of this recipe, meaning that everyone in the family gets their fair share! Most people have experienced that there’s more than enough for six people, so you’re likely to have leftovers. Not to worry! This dish reheats very well, and you can feel free to add or subtract ingredients the next time you enjoy this unique take on some more traditional foods!