My Fiesta Chicken With Rice was such a hit that I thought I’d do a mix and match spin off of it. This meal is spicy from the chipotles and sweet from the corn…but the best part is, it’s so quick and easy to make. This is one of those perfect meals for a busy night. Don’t worry about the spice…you can add as much or as little as your family likes.
1 pound boneless, skinless chicken (frozen or defrosted)
2 tablespoons chili powder
2 cups salsa
1 to 4 chipotles, chopped (see below)
1 can cream corn
1 cup frozen corn
2 cups cooked rice (I used brown rice…you can use whatever)
Cheese and chopped green onions to garnish
Place your chicken down in your slow cooker. Sprinkle chili powder over chicken and then top with salsa, chipotles and cream corn. Cook on low 6 to 8 hours (more like 8 if your chicken is frozen) or on high for 3 to 4 hours (again, more like 4 if your chicken is frozen).
About 20 minutes before you’re ready to eat, remove lid from slow cooker and using two forks, shred chicken right inside the slow cooker. Stir in frozen corn. Keep lid off until you’re ready to eat (this will thicken the chicken mixture). On your plate, layer your cooked rice, chicken and then top with cheese and/or green onions.
Simple, right? Chipotles are sold in small cans on the Mexican food aisle of your grocery store. The can will say Chipotle and Adobo on it. Chipotles are spicy, so if you’re not a fan of spice, just add one…we love spice over here, so I added four. You can freeze the remaining chipotles in a freezer bag for later use. They’re really good chopped up in almost every Tex-Mex supper.