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Slow Cooker Mexican Chicken & Rice Wraps

Slow Cooker Mexican Chicken & Rice Wraps

3.65 17

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 spice to make it a true family favorite.

serves 6 people


cost per recipe: $14.83

The price is determined by the national average.

  • 2

    cans (10 1/2 ounces each ) Campbell's® Condensed Cheddar Cheese Soup

  • 1

    cup water

  • 1

    jar (16 ounces) Pace® Picante Sauce - Medium

  • 1 1/4

    cups uncooked long grain white rice

  • 2

    pounds skinless, boneless chicken breast halves

  • 6

    flour tortilla (10-inch), warmed

view nutrition info

How to Make It

Step 1

Stir the soup, water, picante sauce and rice in a 4-quart slow cooker.  Add the chicken and turn to coat.

Step 2

Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through.  Remove the chicken to a cutting board.  Using 2 forks, shred the chicken.  Return the chicken to the cooker and stir.

Step 3

Spoon about 1 cup chicken mixture down the center of each tortilla. Fold the tortillas around the filling.

Recipe Tips

  • Time-Saving: Or you may cook this recipe on HIGH for 3 1/2 to 4 hours.

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Made With
Campbell's® Condensed Cheddar Cheese Soup

Campbell's® Condensed Cheddar Cheese Soup

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Pace® Picante Sauce - Medium

Pace® Picante Sauce - Medium

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Ratings & Reviews

  • Jenn39

    October 19, 2015

    turned out okay

    After reading the reviews, I decided to cook my rice on the side. Also, I used chicken thighs and added cumin. I think one can of soup would have been enough. The soup overpowered the salsa and made it a little bland for us, so we added salsa to our wraps when we added the rice.

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  • mkandris

    August 1, 2013

    this recipe needs work

    I was greatly disapointed with this recipe, it needs modifications, I am willing to take another shot at it, but I am definitely making the rice on the side. The rice was half cooked. I may try again, but without the rice in crockpot... the rice that was done was overdone and the rest was overdone

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  • TheBanshee

    July 17, 2013

    Someone Call Elmer's

    Thought this recipe was a little drab when I read it, so I added a diced green bell pepper, a can of diced chiles and a tsp. of chili powder. Seven hours later I discovered that I had made a big pot of mush. Tried doctoring it up with extra cheese soup and salsa. Even stirred in a can of corn and diced fresh tomatoes. All to no avail. Campbell's may as well have provided the recipe for glue. So sad that I wasted money and food on preparing this dish. I could have made something far tastier in a single skillet within 20 minutes. What a waste.

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  • Karen S.

    June 9, 2013

    Seems Easy to make

    Recipe seems easy enough to make (dump all the ingredients into the pot and go)...but as not sure if I was to include the water that the can of soup calls for or leave it condensed.

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  • Dal0603

    June 7, 2013

    Crunchy Rice

    When I made this, I followed the recipe to a T and my rice was crunchy. I nuked it after 8 hours for 10 mins and the rice was starting to get better.

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