Description
This Slow Cooker Taco Chicken and Rice is a hearty, one-pot meal packed with bold Tex-Mex flavors. With tender shredded chicken, seasoned rice, beans, corn, and melty cheese, it’s an easy and delicious dinner perfect for busy weeknights.
Ingredients
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2 lbs boneless, skinless chicken breasts
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1 cup salsa (mild, medium, or hot based on preference)
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1 packet taco seasoning mix (about 1 oz)
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1 cup chicken broth
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1 cup uncooked long-grain white rice
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1 can (15 oz) black beans, rinsed and drained
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1 cup corn (frozen or canned)
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1 bell pepper, diced (any color)
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1 small onion, diced
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1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
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Salt and pepper to taste
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Fresh cilantro for garnish (optional)
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Sour cream for serving (optional)
Instructions
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Place chicken breasts in the bottom of a slow cooker.
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Sprinkle taco seasoning over the chicken, then add salsa and chicken broth.
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Cover and cook on LOW for 4 hours or HIGH for 2–3 hours.
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After initial cook time, remove chicken and shred with two forks.
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Return shredded chicken to the slow cooker and add rice, black beans, corn, bell pepper, and onion. Stir well.
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Cover and cook on LOW for an additional 1.5 to 2 hours, or until rice is tender and liquid is absorbed.
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Sprinkle cheese over the top and cover for a few minutes until melted.
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Serve topped with fresh cilantro and a dollop of sour cream, if desired.
Notes
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Brown rice can be used but may require extra liquid and longer cooking time.
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Make it spicier with jalapeños or hot salsa.
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Leftovers make great burrito or taco fillings.
- Prep Time: 20 minutes
- Cook Time: 5–6 hours total
- Category: Main Course
- Method: Slow Cooker
