This Slow Cooker Taco Chicken & Rice is a simple yet flavorful dish that’s perfect for busy weeknights. The chicken becomes incredibly tender as it cooks with the rice, taco seasoning, and vegetables, creating a comforting one-pot meal. The addition of cheese and cilantro at the end adds a burst of freshness and flavor that makes this dish even more satisfying.
- Ingredients:
- 2 lbs chicken breasts (boneless, skinless)
- 1 cup long-grain white rice
- 1 can (15 oz) diced tomatoes with green chilies
- 1 packet taco seasoning
- 1 cup chicken broth
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 1 cup corn kernels (fresh or frozen)
- 1 can (4 oz) diced green chilies (optional for extra heat)
- 1/2 cup shredded cheddar cheese
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
- Lime wedges for serving (optional)
Directions:
- Place the chicken breasts at the bottom of the slow cooker.
- Sprinkle the taco seasoning evenly over the chicken breasts.
- Add the rice, diced tomatoes with green chilies, chicken broth, onion, bell pepper, and corn on top of the chicken.
- Cover the slow cooker with the lid and cook on low for 4-5 hours or high for 2-3 hours, until the chicken is fully cooked and the rice is tender.
- Once cooked, shred the chicken using two forks and mix it into the rice and other ingredients. Stir to combine.
- Add salt and pepper to taste, then sprinkle the shredded cheddar cheese on top. Let it melt for a few minutes before serving.
- Garnish with fresh cilantro and serve with lime wedges for added flavor.
Prep Time: 10 minutes | Cooking Time: 4 hours (on low) | Total Time: 4 hours 10 minutes
Kcal: 350 kcal per serving | Servings: 6 servings
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