why make this recipe
Slow Cooker Taco Chicken and Rice is a perfect meal for busy days. The slow cooker does all the work, allowing you to enjoy a flavorful and hearty dish with minimal effort. This recipe combines tender chicken, rice, and beans, all infused with delicious taco flavors. It’s not only easy to prepare but also offers a complete meal in one pot. Plus, it’s a great way to please the whole family, making it a win-win!
how to make Slow Cooker Taco Chicken and Rice
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:
- Place the chicken breasts in the slow cooker.
- Add the rice, black beans, corn, diced tomatoes, taco seasoning, chicken broth, salt, and pepper.
- Stir to combine all ingredients.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours.
- Before serving, shred the chicken with two forks and stir in the shredded cheddar cheese and chopped cilantro.
- Serve warm.
how to serve Slow Cooker Taco Chicken and Rice
Serve this dish warm straight from the slow cooker. It’s great on its own or you can serve it with toppings like extra cheese, avocado, or sour cream. You can also serve it in a tortilla as a burrito or taco for a fun twist.
how to store Slow Cooker Taco Chicken and Rice
Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, simply microwave it until warmed through. You can also freeze leftovers for up to 2-3 months in a freezer-safe container.
tips to make Slow Cooker Taco Chicken and Rice
- Make sure to rinse the black beans and corn to reduce excess sodium.
- For added flavor, sauté onions and garlic before adding them to the slow cooker.
- Adjust the seasoning according to your taste, especially if you prefer a spicier meal.
- If you want a creamier texture, add a small amount of cream cheese just before serving.
variation
Try adding different vegetables like bell peppers or zucchini for extra nutrition. You can also swap chicken for ground beef or turkey if you prefer.
FAQs
Can I use frozen chicken?
Yes, you can use frozen chicken breasts. Just adjust the cooking time; it might take a little longer to cook through.
Can I make this dish spicier?
Absolutely! You can add additional taco seasoning, jalapeños, or even a dash of hot sauce to increase the heat.
Can I use brown rice instead of white rice?
Yes, but keep in mind that brown rice takes longer to cook. You may need to adjust the cooking time accordingly.
Slow Cooker Taco Chicken and Rice
- Total Time: 375 minutes
- Yield: 6 servings
- Diet: Gluten-Free
Description
A flavorful one-pot meal featuring tender chicken, rice, and beans infused with delicious taco flavors.
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 to taste
Instructions
- Place the chicken breasts in the slow cooker.
- Add the rice, black beans, corn, diced tomatoes, taco seasoning, chicken broth, salt, and pepper.
- Stir to combine all ingredients.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours.
- Before serving, shred the chicken with two forks and stir in the shredded cheddar cheese and chopped cilantro.
- Serve warm.
Notes
Serve with toppings like extra cheese, avocado, or sour cream. Can also be made into burritos or tacos.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican