Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Slow Cooker Taco Chicken and Rice

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

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

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://averyrecipes.com/slow-cooker-taco-chicken-and-rice/