Easy Slow Cooker Taco Chicken and Rice
An incredibly easy, flavorful, and comforting weeknight dinner featuring chicken and rice with classic taco flavors, made effortlessly in a slow cooker.
Equipment
- Slow cooker
- Cutting board
- Forks For shredding chicken
Ingredients
- 1.5 pounds boneless, skinless chicken breasts or thighs Either works great! Thighs stay a bit moister, but breasts are fantastic too.
- 1 cup uncooked long grain white rice Stick to white rice for best results here.
- 1 can black beans 15 ounce, drained and rinsed
- 1 can corn 15 ounce, drained
- 1 can diced tomatoes with green chilies 10 ounce, undrained
- 1 cup chicken broth
- 1 packet taco seasoning
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon salt
- 1 cup shredded cheddar or Mexican blend cheese
- Cooking spray For slow cooker
Instructions
- First things first, grab your trusty slow cooker. Give the inside a light spray with cooking spray just to be safe. Place your chicken pieces right there in the bottom.1.5 pounds boneless, skinless chicken breasts or thighs
- Now, pile in everything else (except the cheese for now!). Add the rice, black beans, corn, the can of diced tomatoes with green chilies (liquid and all!), chicken broth, taco seasoning, garlic powder, onion powder, and salt.1.5 pounds boneless, skinless chicken breasts or thighs
- Give it all a gentle stir. You want to make sure the rice is somewhat distributed and submerged in the liquid, but try to keep the chicken pieces nestled underneath everything.1.5 pounds boneless, skinless chicken breasts or thighs
- Pop the lid on. Now, just let your slow cooker do its thing! Cook on the LOW setting for about 4 to 5 hours. You'll know it's ready when the chicken is cooked through (it should shred easily) and the rice is nice and tender. Resist the urge to lift the lid too often – that lets out all the heat!1.5 pounds boneless, skinless chicken breasts or thighs
- Once it's cooked, carefully remove the chicken pieces from the slow cooker. Place them on a cutting board or plate and use two forks to shred the chicken.1.5 pounds boneless, skinless chicken breasts or thighs
- Return the shredded chicken back into the slow cooker with the rice mixture.1.5 pounds boneless, skinless chicken breasts or thighs
- Give it another stir to make sure the chicken is mixed throughout.1.5 pounds boneless, skinless chicken breasts or thighs
- Now for the best part! Sprinkle that glorious shredded cheese evenly over the top of the mixture.1.5 pounds boneless, skinless chicken breasts or thighs
- Put the lid back on and let it cook for another 5 to 10 minutes, or until that cheese is perfectly melted and gooey.1.5 pounds boneless, skinless chicken breasts or thighs
- Serve warm! Spoon it into bowls and add your favorite taco toppings (see suggestions below!).
Notes
Tips for Success:
• Don't Peek! Lifting the lid lets out heat and can increase your cooking time, especially for the rice.
• Rice Type: This recipe is written for long grain white rice. Other types of rice will require different cooking times and likely more liquid.
• Shredding: Make sure the chicken is cooked through before shredding. It should pull apart easily with two forks. Storage Instructions:
• Once cooled completely, transfer to an airtight container. Keeps in the refrigerator for 3-4 days.
• To reheat, microwave individual portions or warm gently in a pot on the stove, adding a splash of broth or water if dry.
• Can freeze leftovers in a freezer-safe container/bag for up to 2-3 months. Thaw overnight in the fridge before reheating. FAQ:
• Can I use frozen chicken? Generally recommended to use thawed chicken when adding other ingredients like rice from the start.
• Can I cook this on High instead of Low? Technically yes (2-3 hours), but Low is usually preferred for even rice cooking and flavor absorption without scorching.
• Is this recipe spicy? Using mild taco seasoning and mild diced tomatoes with green chilies gives a little zip, but it's generally quite mild. Adjust spice level as desired.
• What should I serve this with? Great on its own, or with a side salad, tortilla chips, or wrapped in warm tortillas.
• Don't Peek! Lifting the lid lets out heat and can increase your cooking time, especially for the rice.
• Rice Type: This recipe is written for long grain white rice. Other types of rice will require different cooking times and likely more liquid.
• Shredding: Make sure the chicken is cooked through before shredding. It should pull apart easily with two forks. Storage Instructions:
• Once cooled completely, transfer to an airtight container. Keeps in the refrigerator for 3-4 days.
• To reheat, microwave individual portions or warm gently in a pot on the stove, adding a splash of broth or water if dry.
• Can freeze leftovers in a freezer-safe container/bag for up to 2-3 months. Thaw overnight in the fridge before reheating. FAQ:
• Can I use frozen chicken? Generally recommended to use thawed chicken when adding other ingredients like rice from the start.
• Can I cook this on High instead of Low? Technically yes (2-3 hours), but Low is usually preferred for even rice cooking and flavor absorption without scorching.
• Is this recipe spicy? Using mild taco seasoning and mild diced tomatoes with green chilies gives a little zip, but it's generally quite mild. Adjust spice level as desired.
• What should I serve this with? Great on its own, or with a side salad, tortilla chips, or wrapped in warm tortillas.