southwestern chicken & rice

Do you ever get sick at the worst possible time IMAGINABLE?  Like right before an exam?  Or when work is crazy?  Or the night before you leave for vacation? Or even worse, on vacation? There is never really a great time to get sick, but it's pretty awful to get sick when you need your wits about you... if you know what I mean. 

This week, work is insane.  Fourth quarter is a big deal and we are trying to get everything in place... which means my inbox is constantly exploding, and to top it off I woke up Wednesday morning with a stuffy nosy and a stratchy throat. Not exactly the best time to call in sick. So, I still went to work and managed to do everything that had to be done armed with Vitamin C, Zinc, Sassy Water, Green Tea, Lemon Tea, and cold medicine. And, at the end of the day, I was grateful to come home to a warm bowl of creamy creamy and rice. 

Now, this little number is warm, soothing, and easy.  Dump a bunch of stuff in the crockity pot, survive your day, and bam!  It's all the comfort of chicken and rice with a spicy twist.  Do it! It might save your life.

Southwestern Chicken & Rice

4 large chicken breasts, frozen
1 can cream of chicken soup
1 can cream of celery soup
4 cups chicken broth
1 can Rotel Tomatoes
1 packet taco seasoning
1 small onion, peeled
1 small red bell pepper, diced
2 stalks celery, diced
2 cups rice

Prep Time: 15 minutes
Cook Time: 8 Hours on LOW
Yields: 6 Servings


1. Put chicken, soup, tomatoes, taco seasoning, and whole onion into the crockpot.  Cook on low for about 7.5 hours. 

2. Remove whole onion and discard.  Shread chicken. Add bell peppers and celelry.  Cook for another 30 minutes or until veggies are soft.  In the meantime, cook rice.

3. Serve chicken over rice.  Garnish with cilantro.