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This Fajita Chicken & Rice will be your “go-to” comfort food this fall season. So easy to make & the perfect dinner to please even the pickiest of eaters!

Fajita Chicken & Rice

When it comes to dinner, I like to keep things as simple as possible. I really love when I can utilize my slow cooker & my leftovers to make something super delicious that everyone loves. For me, slow cooker recipes should be all about toss & go. That’s the whole idea of a slow cooker, right? Just dump it all in there & let it do its thing. This is probably why I have 3 slow cookers & it’s not uncommon for me to have more than one going at once. I really love them & all the glorious recipes they help me create. This Fajita Chicken & Rice can be made from scratch, but I find myself making it more often when I have little time & a fridge full of leftovers just begging to be used.

Fajita Chicken & Rice

To make this recipe I use leftover shredded chicken & white rice. You could use instant rice & rotisserie chicken to really speed the process if you didn’t have leftovers on hand. Either way, you really can just toss & go with this great dish. I love how thick & creamy it is. But you could even thin this out with additional chicken broth & make it into a soup if you prefer. That would be great with a sandwich on the side. Oh, I’m getting hungry just thinking about it. With the chilly weather coming, I know we will be making this particular dish often & I hope you will too.

Recipe
Social media image of Fajita Chicken and Rice

Slow Cooker Fajita Chicken & Rice

5
This Fajita Chicken & Rice will be your “go-to” comfort food this fall season. So easy to make & the perfect dinner to please even the pickiest of eaters!
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 4 servings

Ingredients
  

  • 4 -6 cups shredded or rotisserie chicken
  • 3-4 cups chicken stock depending on your desired thickness
  • 2- 22 oz cans cream of chicken soup- condensed
  • 2 tablespoon minced onions
  • 2 bell peppers- chopped
  • salt pepper, granulated garlic to taste
  • 1 packet Fajita seasoning
  • cooked white rice for serving
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Instructions
 

  • Combine all ingredients in slow cooker & cover.
  • Cook on high 2-3 hours or on low 3-4 hours or until heated & flavors have blended.
  • Serve with a sprinkle of cheese or dollop of sour cream.

Notes

Nutrition information does not include rice. Use brown, white, or even quinoa.
Keyword chicken and rice bake, fajita chicken, mexican chicken and rice

Nutrition

Calories: 317kcalCarbohydrates: 29gProtein: 18gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 45mgSodium: 2187mgPotassium: 519mgFiber: 3gSugar: 9gVitamin A: 3014IUVitamin C: 83mgCalcium: 44mgIron: 3mg

Nutritional Disclaimer Kristin Maxwell of "Yellow Bliss Road" is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.

That’s it! So easy right? This is why it’s my favorite recipe on those days when I’m super tight for time. Enjoy!!

If you love this recipe, be sure to check out more of our easy family dinner ideas!

Oven Fried Chicken

Chicken Noodle Casserole

Try these other Slow Cooker recipes:

Asian Inspired Drumsticks

Asian Chicken Drumsticks in the Slow Cooker are great as an appetizer or for a busy weeknight dinner.

All-Purpose Slow Cooker Shredded Chicken

Easy and All-Purpose Shredded Chicken made in the slow cooker. Freeze in portions to use in all your favorite recipes! Flavorful, tender and juicy every time.

Slow Cooker Mexican Beans

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For all Slow Cooker Recipes, go HERE and for all dinner recipes go HERE. For the Recipe Index, go HERE.

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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Comments

  1. Reagan says:

    How many cups of rice should i use?

    1. Kristin Maxwell says:

      Hi Reagan, I think it depends on your taste, I’d say about 4 cups of cooked rice would be good.

  2. Gina Kleinworth says:

    Thanks Kristin!!!! Love & hugs!!!