Description
Slow Cooker Taco Chicken & Rice” is a quintessential comfort food that marries the ease of slow cooking with the vibrant flavors of Mexican cuisine. This recipe is designed for maximum flavor with minimal effort, making it perfect for busy weeknights or when you simply want a delicious meal waiting for you at home.
Ingredients
3 or 4 boneless skinless chicken breasts (about 2 pounds)
1 (1-oz) package taco seasoning
1 (10.5-oz) can Unsalted Cream of Chicken Soup
1 (10-oz) can diced tomatoes and green chiles, undrained
1 (7.6-oz) box Old El Paso Cheesy Mexican Rice
Instructions
Place the chicken breasts in the slow cooker.
In a bowl, mix together the taco seasoning, cream of chicken soup, and undrained tomatoes. Pour this mixture over the chicken.
Cover and set the slow cooker to LOW for 6 to 8 hours, or HIGH for 3 to 4 hours.
Once cooked, shred the chicken in the slow cooker using two forks.
Prepare the Mexican rice according to the package instructions. Stir the cooked rice into the shredded chicken in the slow cooker.
Serve hot, garnished with your favorite taco toppings such as salsa, cheese, and sour cream.
Notes
- Ingredient Flexibility: This recipe is highly adaptable. You can substitute the chicken breasts for thighs, which are more flavorful and juicier. If you’re looking to add more vegetables, bell peppers, onions, or diced zucchini can be layered in before cooking.
- Dietary Adjustments: For a lighter version, use low-fat cream of chicken soup and a reduced-sodium taco seasoning packet. Additionally, the Cheesy Mexican Rice can be replaced with brown rice or a whole grain alternative to increase the dish’s fiber content.
- Cooking Tips: To avoid a watery consistency, make sure to use undrained diced tomatoes as the extra liquid is needed for the rice to cook properly in the slow cooker. If you find the dish too liquidy at the end of cooking, setting the slow cooker to high and leaving the lid off for a bit can help thicken it.
- Serving Suggestions: This dish is robust on its own but can be enhanced by serving with a side of crispy tortilla chips, a fresh salad, or steamed vegetables to add a bit of crunch and freshness.
- Storage: Leftover “Slow Cooker Taco Chicken & Rice” can be stored in an airtight container in the refrigerator for up to four days or frozen for up to three months. To reheat, simply warm in the microwave or on the stovetop, adding a splash of chicken broth if needed to loosen up the rice.
- Spice Level: Adjust the heat by choosing mild or hot versions of the diced tomatoes and green chiles. Adding a chopped jalapeño or some chili flakes can also increase the spiciness if desired.
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Category: Chicken
- Method: Slow cooking
- Cuisine: American
Nutrition
- Calories: 450 kcal
