Slow Cooker Nacho Chicken and Rice Wraps30 Reviews
- Prep: 10 min
- Cook: 7 hr
- Ready In: 7 hr 10 min
“When the family arrives for supper, the aroma from this slow-cooking main dish will welcome them. And the cheesy chicken and rice filling has just the right amount of spicy to make it a true family favorite.” - by Campbell's Kitchen
Original recipe yields 10 servings
- Stir the soup, water, picante sauce, rice and chicken in a 4-quart slow cooker.
- Cover and cook on LOW for 7 to 8 hours or until chicken is cooked through.
- Spoon about 1 cup chicken mixture down the center of each tortilla. Fold the tortilla around the filling.
Amount Per Serving (10 total)
- 477 cal
- 10.1 g
- 65.6 g
Based on a 2,000 calorie diet
Reviews (30)Rate This Recipe
"I would have given this 5 stars but 7 hours in the slow cooker was WAY TOO LONG! The rice ended up really mushy :( I also added seasoned salt, garlic salt and pepper for a little more flavor because i..." See moret was a little bland.. A good tip: When I tasted it after it had been cooking for 5 hours, the rice was fully cooked and so was the chicken. i wouldn't cook it for 7 hours. Luckily my husband is Samoan and not a picky eater at all so we ate it and loved it regardless :)"
"YUM! I added a bit of garlic powder. I used frozen chicken breasts, and shredded the chicken right before we ate. I also put sour cream in the wrap. So good, so easy. Five frozen breasts cooked just f..." See moreine in my cooker in 6.75 hours on low."
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