Nacho Chicken & Rice Recipe


  • 4-½ cups hot cooked rice
  • 1/8 teaspoon chili powder
  • ½ cup chunky salsa
  • 1 can (10-¾ ounces) condensed nacho cheese soup, undiluted
  • 1 each small green, sweet red and orange peppes, cut into thin strips
  • 2-½ pounds boneless skinless chicken breast halves, cubed

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. Yield: 6 servings.

View full recipe at SpringPad


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