Cheesy Chicken Fajita Rice

Name: Cheesy Chicken Fajita Rice (Slow Cooker)
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: 5 servings
Cuisine: Tex-Mex
Ingredients: 24 oz chicken breasts; 8 tsp chicken fajita seasoning; 1 container (16.9 oz) beef bone broth; 30 tbsp chunky mild salsa; 2 cups long grain jasmine rice, dry; 1 can (15 oz) corn, drained; 1 medium red bell pepper, chopped; 1 medium red onion, chopped; 1.75 cups fat-free shredded mozzarella cheese

Cheesy Chicken Fajita Rice is a slow cooker one-pot meal that combines seasoned chicken, jasmine rice, salsa, and melted mozzarella for a hands-off weeknight dinner that doubles as portable meal prep.

⚡Slow Cooker

🌍Tex-Mex 🏷️Meal prep 🏷️Slow cooker 🏷️Chicken 🏷️Rice bowl Fajita

🏷️

🏷️Cheesy

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TikTok

Total

4h 10m

Servings

5

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

24 oz chicken breasts
8 tsp chicken fajita seasoning
1 container (16.9 oz) beef bone broth
30 tbsp chunky mild salsa
2 cups long grain jasmine rice, dry
1 can (15 oz) corn, drained
1 medium red bell pepper, chopped
1 medium red onion, chopped
1.75 cups fat-free shredded mozzarella cheese

9 Ingredients

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Instructions

1
Place the chicken breasts in the bottom of a slow cooker.
2
Add the chicken fajita seasoning, beef bone broth, salsa, dry rice, corn, chopped bell pepper, and chopped red onion.
3
Stir all the ingredients together to combine.
4
Cover and cook on high for 4 hours.
5
Once cooked, shred the chicken directly in the slow cooker using two forks.
6
Add the shredded mozzarella cheese and stir until it's melted and well combined.
7
Portion the mixture into 5 meal prep containers for the week.

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Tips & Notes

Pro tips

Use dry rice, not cooked—the slow cooker liquid ratio is calculated for uncooked grains to prevent mushiness.
Nestle chicken breasts into the rice mixture before cooking so they poach gently and absorb seasoning evenly.
Stir in cheese in the last 5 minutes on high, or after cooking; this prevents separation and keeps the texture creamy.
If your slow cooker runs hot, check rice texture at the 3.5-hour mark on low; add extra broth in 15-minute intervals if still firm.

Substitutions

Chunky mild salsa → medium or hot salsa (adjust to spice preference)
Beef bone broth → chicken broth (1:1 swap)
Red bell pepper and red onion → green bell pepper, yellow onion, or diced zucchini (same quantities)
Fat-free mozzarella → sharp cheddar or Mexican blend cheese (same quantity, adds more flavor)

Storage & make-ahead

Divide into airtight containers and refrigerate up to 4 days; reheat gently in the microwave or stovetop with a splash of water to restore creaminess.

Equipment

slow cooker (5–6 quart recommended)

Common Questions

Can I make this recipe without a slow cooker?

Yes. Brown the chicken in a Dutch oven, add remaining ingredients, cover, and bake at 350°F for 35–40 minutes until rice is tender and liquid is absorbed.

How long does this keep in the fridge?

Store in an airtight container for up to 4 days. Reheat in the microwave (add 1–2 tablespoons water to restore moisture) or on the stovetop over medium heat.

Can I use a different type of rice?

Long-grain white or brown rice work, but adjust liquid and cooking time—brown rice may need 15–20 minutes longer. Jasmine rice cooks faster and stays fluffy.