Slow Cooker Taco Chicken and Rice

 

Slow Cooker Taco Chicken and Rice

Flavor-Packed Crockpot Taco Chicken with Rice

Ingredients:

2 lbs boneless, skinless chicken breasts or thighs

1 packet taco seasoning

1 teaspoon cumin

1 teaspoon chili powder

1 (10 oz) can Rotel (diced tomatoes with green chilies)

1 (15 oz) can black beans, drained and rinsed

1 cup corn (frozen or canned and drained)

1 cup uncooked long grain white rice

2 cups low-sodium chicken broth

1 cup shredded cheddar cheese

Optional toppings: sour cream, chopped cilantro, diced avocado, jalapeños, green onions

Directions:

Place chicken in the bottom of the slow cooker. Sprinkle taco seasoning, cumin, and chili powder evenly over the chicken.

Add Rotel, black beans, and corn on top.

Pour in the uncooked rice and then the chicken broth. Gently stir everything except the chicken to combine.

Cover and cook on LOW for 4–5 hours or HIGH for 2½–3 hours, until the chicken is cooked through and rice is tender.

Shred the chicken in the pot using two forks and stir to mix evenly with the rice.

Sprinkle with shredded cheddar cheese. Cover again and let melt for about 5–10 minutes.

Serve with your favorite toppings and enjoy!

Prep Time: 10 minutes | Cooking Time: 4–5 hours (Low)

Total Time: 4 hours 10 minutes

Kcal: 460 kcal per serving | Servings: 6 servings