Slow Cooker Taco Chicken and Rice

Slow Cooker Taco Chicken and Rice is a delicious and easy meal that brings the flavors of taco night right to your dinner table. This dish combines tender chicken, fluffy rice, and flavorful toppings all cooked together in a slow cooker, making it a convenient option for busy families. With minimal preparation and a few simple ingredients, you’ll have a hearty meal ready to enjoy with your loved ones.

Why Make This Recipe

This recipe is perfect for anyone looking for a quick and satisfying meal. The slow cooker does the hard work for you, allowing you to set it and forget it. It’s an excellent option for busy weekdays or even for meal prepping on the weekends. Plus, the combination of flavors from the taco seasoning, beans, and tomatoes makes it a crowd-pleaser for both kids and adults.

How to Make Slow Cooker Taco Chicken and Rice

To make Slow Cooker Taco Chicken and Rice, gather your ingredients and follow the steps below. It’s an uncomplicated process that results in a wholesome and tasty dish.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup long-grain white rice
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (10 oz) diced tomatoes with green chilies
• 1 packet taco seasoning
• 1 cup chicken broth
• 1 cup shredded cheddar cheese
• 1/4 cup chopped fresh cilantro
• Salt and pepper

Directions:

1. Place the chicken breasts in the slow cooker.
2. Add the rice, black beans, corn, diced tomatoes, taco seasoning, chicken broth, salt, and pepper.
3. Stir to combine all ingredients.
4. Cover and cook on low for 6-7 hours or on high for 3-4 hours.
5. Before serving, shred the chicken in the slow cooker and stir in the cheddar cheese and cilantro.
6. Serve warm.

How to Serve Slow Cooker Taco Chicken and Rice

This dish can be served in a bowl and topped with your choice of extras, such as sour cream, avocado, or extra salsa. You can also serve it with tortilla chips on the side for a crunchy addition. It makes a great meal that everyone can customize to their liking.

How to Store Slow Cooker Taco Chicken and Rice

To store leftovers, let the dish cool to room temperature. Then, transfer it to an airtight container and keep it in the refrigerator for up to 3 days. You can also freeze portions in freezer-safe containers for up to 2 months. Just make sure to thaw in the refrigerator before reheating.

Tips to Make Slow Cooker Taco Chicken and Rice

• For added flavor, you can marinate the chicken in taco seasoning overnight before cooking.
• Feel free to add chopped bell peppers or jalapeños for extra veggies and spice.
• If you prefer brown rice, adjust the cooking time and add more liquid as needed, since brown rice typically takes longer to cook.

Variation

You can customize this recipe by adding different beans, such as pinto or kidney beans. Additionally, try swapping the cheddar cheese with a different kind, like Monterey Jack or pepper jack, for a twist on the flavor.

FAQs

Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts, but you may need to extend the cooking time a bit when using frozen chicken.

Can I make this recipe in a pressure cooker?
Yes, you can adapt this recipe for a pressure cooker. Cook on high pressure for about 10-12 minutes, and make sure to add extra liquid if necessary.

Is this recipe gluten-free?
Yes, as long as the taco seasoning you use is gluten-free, this recipe is gluten-free and can be enjoyed by those with gluten sensitivities.

Can I add more spices or ingredients?
Absolutely! Feel free to adjust the spices to your taste or add additional ingredients like olives, green onions, or different types of cheese.

Slow Cooker Taco Chicken and Rice

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3 from 1 review

• Author: recipesforcook
• Total Time: 375 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free

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Description

A delicious and easy meal that combines tender chicken, fluffy rice, and flavorful toppings cooked together in a slow cooker.

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Ingredients

Scale 1x2x3x

• 4 boneless, skinless chicken breasts
• 1 cup long-grain white rice
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (10 oz) diced tomatoes with green chilies
• 1 packet taco seasoning
• 1 cup chicken broth
• 1 cup shredded cheddar cheese
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste

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Instructions

1. Place the chicken breasts in the slow cooker.
2. Add the rice, black beans, corn, diced tomatoes, taco seasoning, chicken broth, salt, and pepper.
3. Stir to combine all ingredients.
4. Cover and cook on low for 6-7 hours or on high for 3-4 hours.
5. Before serving, shred the chicken in the slow cooker and stir in the cheddar cheese and cilantro.
6. Serve warm.

Notes

Customize with toppings like sour cream or avocado. Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.

• Prep Time: 15 minutes
• Cook Time: 360 minutes
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 550
• Sugar: 6g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 65g
• Fiber: 10g
• Protein: 40g
• Cholesterol: 90mg