Easy Slow Cooker Taco Chicken and Rice
A comforting and flavorful meal that combines tender chicken, savory spices, and wholesome ingredients, perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 240 minutes
- Total Time: 250 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
- 900g / 2 lbs boneless, skinless chicken breasts
- 200g / 1 cup long-grain rice
- 720ml / 3 cups chicken broth
- 400g / 1 can diced tomatoes
- 28g / 1 packet taco seasoning
- 1 medium onion, diced
- 1 medium bell pepper, diced
- 150g / 1 cup corn (frozen or canned)
- 425g / 1 can black beans, rinsed and drained
- 1/4 cup fresh cilantro, chopped (optional)
- 100g / 1 cup shredded cheese (optional)
- Sour cream or Greek yogurt (optional)
- 1 medium avocado, diced (optional)
Instructions
- Prep the slow cooker: Lightly grease the inside of your slow cooker with cooking spray or olive oil to prevent sticking.
- Combine the base ingredients: Add the rice, diced tomatoes (including their liquid), chicken broth, taco seasoning, diced onion, bell pepper, corn, and black beans to the slow cooker. Stir until fully combined.
- Add the chicken: Place the chicken breasts on top of the rice mixture, ensuring they are submerged in the liquid.
- Cook: Cover the slow cooker and cook on high for 3–4 hours or on low for 6–8 hours, until the chicken is cooked through and the rice is tender.
- Shred the chicken: Once cooked, remove the chicken from the slow cooker, shred it using two forks, and return it to the pot. Stir it into the rice mixture for even distribution.
- Serve and garnish: Serve hot, garnished with chopped cilantro, cheese, sour cream, and avocado if desired.
Notes
Searing the chicken before adding enhances flavor. Adjust liquid if using brown rice and check for doneness to ensure safe consumption.