Slow Cooker Taco Chicken and Rice

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This hearty one-pot meal combines tender shredded chicken with perfectly cooked rice, black beans, and corn in a flavorful taco-seasoned blend. The slow cooker does all the work while you go about your day, making this an ideal weeknight dinner that’s both satisfying and family-friendly. Top with melted cheese and fresh cilantro for a complete meal that’s ready to serve straight from the pot.

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 fresh cilantro, chopped
  • Salt and pepper to taste

Instructions:

  1. Place the chicken breasts at the bottom of your slow cooker.
  2. In a separate bowl, mix the rice, black beans, corn, diced tomatoes with green chilies, taco seasoning, and chicken broth. Stir until well combined.
  3. Pour the mixture over the chicken in the slow cooker and season with salt and pepper.
  4. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and the rice is tender.
  5. Once done, use two forks to shred the chicken directly in the slow cooker. Stir everything together.
  6. Sprinkle the shredded cheddar cheese on top, cover, and let it sit for an additional 10 minutes until the cheese melts.
  7. Garnish with fresh cilantro before serving.

Variations

  1. Beef Taco Rice – Replace chicken breasts with 2 lbs ground beef, browning it first before adding to the slow cooker with reduced cooking time of 4-5 hours on low.
  2. Vegetarian Black Bean Rice – Omit chicken and add an extra can of black beans plus 1 cup of diced bell peppers for a hearty plant-based version.
  3. Spicy Jalapeño Version – Add 2-3 diced jalapeños and use pepper jack cheese instead of cheddar for extra heat and flavor.

Cooking Notes

  1. Rice Texture – Use long-grain white rice for best results; avoid instant or minute rice as it will become mushy during the long cooking process.
  2. Liquid Levels – If your slow cooker tends to cook hot, add an extra 1/2 cup of chicken broth to prevent the rice from sticking or drying out.
  3. Chicken Placement – Always place chicken at the bottom of the slow cooker where it gets the most heat, ensuring it cooks thoroughly and safely.

Serving Suggestions

  1. Taco Bar Style – Serve with warm tortillas, sour cream, guacamole, salsa, and lime wedges for a build-your-own taco night.
  2. Loaded Bowl – Top with diced avocado, a dollop of Greek yogurt, crushed tortilla chips, and a sprinkle of hot sauce for a hearty dinner bowl.
  3. Side Pairings – Accompany with a simple green salad, roasted vegetables, or Mexican street corn for a complete meal.

Tips

  1. Make-Ahead Friendly – Prep all ingredients the night before and store in the refrigerator; simply add to the slow cooker in the morning for an effortless dinner.
  2. Cheese Melting – Don’t skip the 10-minute resting time after adding cheese – this ensures even melting and prevents the cheese from becoming stringy.
  3. Storage and Reheating – Store leftovers in individual portions and add a splash of chicken broth when reheating to restore moisture and prevent drying out.

Prep Time:

  • Prep Time: 10 minutes
  • Cook Time: 6-7 hours on low or 3-4 hours on high
  • Total Time: 6 hours 10 minutes – 7 hours 10 minutes

Nutritional Information (Per Serving)

  • Calories: 420
  • Protein: 35g
  • Sodium: 850mg

Frequently Asked Questions

  1. Can I use brown rice instead of white rice? – Yes, but increase the liquid by 1/2 cup and extend cooking time by 1-2 hours on low, as brown rice takes longer to cook and absorbs more liquid.
  2. What if my rice turns out too dry or undercooked? – Add 1/2 cup more warm chicken broth, stir gently, and continue cooking for another 30-60 minutes until the rice reaches desired tenderness.
  3. Can I freeze this recipe? – Yes, this freezes well for up to 3 months. Cool completely before freezing and add a splash of broth when reheating to restore moisture.
  4. How do I prevent the chicken from becoming tough? – Avoid lifting the lid frequently during cooking, and don’t overcook. Chicken is done when it shreds easily with a fork and reaches an internal temperature of 165°F.

Conclusion

This Slow Cooker Taco Chicken and Rice delivers maximum flavor with minimal effort, making it the perfect solution for busy weeknights. The combination of tender shredded chicken, perfectly cooked rice, and vibrant vegetables creates a satisfying one-pot meal that the whole family will love. With simple prep work and hands-off cooking, you’ll have a delicious, restaurant-quality dinner ready when you walk through the door. Whether served as-is or dressed up with your favorite toppings, this versatile recipe is sure to become a regular in your meal rotation.

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Slow Cooker Taco Chicken and Rice

  • Author: Avery
  • Total Time: 6 hours 10 minutes - 7 hours 10 minutes
  • Yield: 6 servings 1x
Print Recipe

Description

This hearty one-pot meal combines tender shredded chicken with perfectly cooked rice, black beans, and corn in a flavorful taco-seasoned blend. The slow cooker does all the work while you go about your day, making this an ideal weeknight dinner that’s both satisfying and family-friendly. Top with melted cheese and fresh cilantro for a complete meal that’s ready to serve straight from the pot.

Ingredients

Scale
  • 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 fresh cilantro, chopped
  • Salt and pepper to taste

Instructions

  1. Place the chicken breasts at the bottom of your slow cooker.
  2. In a separate bowl, mix the rice, black beans, corn, diced tomatoes with green chilies, taco seasoning, and chicken broth. Stir until well combined.
  3. Pour the mixture over the chicken in the slow cooker and season with salt and pepper.
  4. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and the rice is tender.
  5. Once done, use two forks to shred the chicken directly in the slow cooker. Stir everything together.
  6. Sprinkle the shredded cheddar cheese on top, cover, and let it sit for an additional 10 minutes until the cheese melts.
  7. Garnish with fresh cilantro before serving.

Notes

  • For extra flavor, sear the chicken breasts in a skillet before adding to the slow cooker
  • Add jalapeños or hot sauce for more heat
  • Serve with sour cream, avocado, or lime wedges
  • Leftovers keep well in the refrigerator for up to 3 days
  • Prep Time: 10 minutes
  • Cook Time: 6-7 hours on low or 3-4 hours on high
  • Category: Main Dish
  • Method: Slow Cooker
  • Cuisine: Mexican-American

Nutrition

  • Serving Size: 1 cup
  • Calories: 420
  • Sugar: 8g
  • Sodium: 850mg
  • Fat: 12g
  • Saturated Fat: 6g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 8g
  • Protein: 35g
  • Cholesterol: 85mg

Keywords: slow cooker, chicken, rice, taco, one-pot meal, family dinner, easy

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