Simple and Delicious ACP (a.k.a. “The One That Disappears Every Time”)

f you know, you know — creamy, cheesy, just-spicy-enough ACP is comfort food royalty. This is my version: simple, hearty, and Instapot-friendly, because dinner shouldn’t take all night. It’s got tender shredded chicken, jasmine rice, taco seasoning, and queso stirred in at the end until it’s melty perfection.

Ingredients

Main Ingredients
1.5–2 pounds chicken breast, cut into chunks
1 can of cream of chicken soup
1 can Rotel (or any diced tomatoes with green chilies)
1 packet taco seasoning
1 jar taco sauce (Taco Bell or Ortega both work perfectly)
1½–2 cups jasmine rice
1 cup water (add a bit more if your rice needs it)
1 bag shredded queso cheese or 1 jar queso dip
Butter (a few tabs — measure with your heart)
Olive oil (to coat the pot)

Seasonings (to taste)
Salt
Pepper
Paprika
Minced garlic

Instapot Instructions

This is how I make it, but I have added crockpot options at the end!

Prep and Cook the Chicken
Coat the Instapot with olive oil and drop a few tabs of butter at the bottom (this makes a big difference in flavor).
Add your cut-up chicken breast, a can of cream of mushroom soup, and just enough chicken broth or water to cover everything.

Pour in your can of Rotel, taco seasoning packet, taco sauce, and your seasonings - salt, pepper, paprika, and minced garlic.
Stir gently so it’s all combined.

Close the lid, set the valve to “Sealing,” and cook on the Poultry setting (about 45–50 minutes).

When it’s done, let it naturally release for at least 20 minutes, then manually release any remaining pressure well before opening the lid.

Add the Rice
Shred the chicken a bit right in the pot.
Add 1½–2 cups of jasmine rice, another cup of water, and a few tabs of butter (listen, you’ll feel when it’s right).
Stir everything together, close the lid, and set it to the Rice setting (about 15–20 minutes).

When the rice is finished, let the pressure release before opening the lid.

Make It Creamy and Dreamy
Add in your shredded queso cheese or queso dip. Close the lid (no need to turn the cooker on again) and let it sit for 5 minutes so the cheese melts into the chicken and rice.
Stir it all together - it should look creamy, saucy, and glorious.

If you want to be extra (and you know I do):
Spoon it into a casserole dish, drizzle a little more queso on top, and sprinkle with fresh pico de gallo before serving.

Crockpot Version

Add everything except the rice, cheese, and pico to your Crockpot:

• Chicken, cream of mushroom soup, Rotel, taco sauce, taco seasoning, and all your spices.

• Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is tender and easy to shred.

When it’s done, shred the chicken in the pot. Add your cooked jasmine rice (separately made on the stovetop or in a rice cooker), along with the queso cheese or dip. Stir well and let it all sit for 10–15 minutes on “Warm” so it melds together.

Finish it the same way - spoon into a casserole dish, add a drizzle of queso, and top with pico for that restaurant-style finish.

Tips

• If you want a little kick, use spicy Rotel or add a splash of hot sauce.

• Jasmine rice works best — it absorbs flavor without turning mushy.

• You can swap in cream of chicken soup if that’s what you have.

• Leftovers reheat beautifully — if there are any.

Saucy Spoon Style

It’s creamy. It’s comforting. It’s weeknight magic in a pot. Serve it with chips, tortillas, or just a fork straight from the casserole dish. No judgment here.