Slow Cooker Spicy Chicken & Rice

If you want to keep the “spicyness” down then use mild Ro-tel and mild enchilada sauce. You can use any combination of cheeses, but I highly, highly recommend using sharp and pepper jack, it’s so good!

When you dump the shredded chicken back in, it may seem like there is too much liquid, but after you add the rice and beans, the rice absorbs the excess liquid, so don’t drain any of the liquid off.

The chipotle pepper in adobo sauce comes in a can, you can find it down the Mexican food aisle. Because you don’t need the entire can, I chop up what I need and then put the rest of it in a Ziploc bag and freeze it. Then when I need it for other recipes or when I make this again, I cut of a chunk off and chop it up. Make sure you pour the entire contents of the can into the bag, sauce and all.

Please make sure you use smoked paprika, it makes a huge difference in the flavor of this dish. Also, don’t try and leave out the chipotle pepper, it also adds a smokiness and makes this dish so delicious.