The Juiciest Slow Cooker Taco Chicken & Rice Recipe Ever Made

Spicing up weeknight dinners becomes effortless with this slow cooker taco chicken & rice marvel that promises comfort and convenience.

Hearty ingredients blend seamlessly, creating a meal packed with zesty southwestern flavors.

Tender chicken transforms into a mouthwatering protein that practically falls apart with each forkful.

Minimal prep work means you can toss everything into the slow cooker and walk away.

Fragrant spices permeate the rice, delivering a robust taste experience that feels like a culinary adventure.

Pantry staples come together to craft this satisfying dish that welcomes creativity and personalization.

Dig into a bowl of warm, comforting goodness that will have everyone asking for seconds.

Slow Cooker Taco Chicken & Rice – One-Pot Mexican Magic

• Simplify Meal Prep: Toss ingredients into the slow cooker and let it work its magic, creating a delicious meal with minimal hands-on effort.
• Customize Your Comfort: Adjust spice levels and ingredients to suit family preferences, making this dish adaptable for picky eaters or spice lovers.
• Family-Friendly Feast: Packed with familiar flavors and easy-to-love textures, this chicken and rice combo brings everyone to the table with smiles.
• Versatile Crowd-Pleaser: Perfect for weeknight dinners, potlucks, or casual gatherings, this recipe satisfies hungry crowds with its hearty and flavorful combination.

Ingredients for Slow Cooker Taco Chicken & Rice

• Chicken Breasts: A lean and tender protein that becomes wonderfully soft and easily shreddable in the slow cooker.

• Taco Seasoning Mix: A zesty blend of spices that provides a classic Mexican-inspired flavor profile to the dish.
• Diced Tomatoes and Green Chilies: A tangy and slightly spicy canned ingredient that adds moisture and bright flavor to the chicken.
• Creamy Soup: A rich and creamy base that helps keep the chicken moist and adds depth to the overall sauce.

• Cheesy Mexican Rice: A pre-packaged rice mix that brings additional cheese and Mexican-inspired flavors to complete the dish.

How to Make Slow Cooker Taco Chicken & Rice

Step 1: Layer Chicken in Slow Cooker

Place chicken breasts flat at the bottom of the slow cooker, ensuring they are evenly spread and not overlapping.

Step 2: Create Flavor Mixture

• Taco seasoning
• Cream of chicken soup
• Diced tomatoes with green chilies

Whisk these ingredients until they form a smooth, well-blended sauce.

Step 3: Pour Sauce Over Chicken

Carefully pour the prepared sauce directly over the chicken, making sure to cover each piece completely.

Step 4: Slow Cook the Chicken

• Low heat: Cook for 6 to 8 hours
• High heat: Cook for 3 to 4 hours

Chicken is done when it easily falls apart and reaches a safe internal temperature.

Step 5: Shred the Chicken

Use two forks to pull apart and shred the cooked chicken right in the slow cooker, mixing it with the surrounding sauce.

Step 6: Prepare Cheesy Mexican Rice

Cook the Cheesy Mexican Rice according to package instructions, then fold it into the shredded chicken mixture.

Step 7: Serve and Enjoy

Scoop the taco chicken and rice into bowls, and add optional toppings like sour cream, chopped cilantro, or sliced jalapeños.

Tips for Slow Cooker Taco Chicken & Rice Success

• Swap chicken breasts with thighs for extra moisture and richer flavor when cooking.
• Reduce sodium by using low-sodium taco seasoning and cream of chicken soup for health-conscious diners.
• Double-check chicken's internal temperature reaches 165°F to ensure complete food safety before serving.
• Freeze leftovers in airtight containers for quick meals within 3 months, perfect for busy weeknights.
• Try adding black beans or corn for extra texture and nutritional boost to the dish.

Variations of Slow Cooker Taco Chicken & Rice

• Spicy Jalapeño Kick: Replace diced tomatoes with fire-roasted jalapeño diced tomatoes for an extra spicy version that adds heat to the dish.
• Low-Carb Cauliflower Alternative: Swap rice with cauliflower rice to create a lower-carbohydrate meal perfect for keto and low-carb diets.
• Vegetarian Protein Swap: Substitute chicken with firm tofu or black beans, using vegetable broth instead of chicken broth for a complete plant-based transformation.
• Dairy-Free Adaptation: Use dairy-free cream of chicken soup and omit cheese in the rice preparation to make the recipe suitable for lactose-intolerant individuals.

Pairings That Match Slow Cooker Taco Chicken & Rice

• Blend fresh lime juice, tequila, and a hint of orange liqueur to complement the bold taco chicken flavors. The citrusy kick perfectly balances the rich, spicy dish.
• Chop cool cucumbers, red onions, and cilantro. Dress with lime vinaigrette to provide a refreshing contrast to the warm, hearty chicken and rice.
• Select a light, crisp beer like Corona or Modelo to cut through the dish's richness. The cold beer's subtle maltiness enhances the meal's spicy undertones.

Storage Tips for Slow Cooker Taco Chicken & Rice

• Store leftovers in airtight containers within 2 hours of cooking. Keep refrigerated for 3-4 days maximum, ensuring the chicken and rice remain sealed tightly to maintain freshness.
• Transfer cooled chicken and rice mixture into freezer-safe containers or heavy-duty freezer bags. Label with date and contents. Freeze up to 3 months for best quality and taste.
• Place portion in microwave-safe dish. Cover with damp paper towel to prevent drying. Heat on 50% power for 1-2 minutes, stirring halfway through. Check internal temperature reaches 165°F for food safety.

FAQs

• Can I use frozen chicken breasts in this recipe?

Yes, you can use frozen chicken breasts. Just add an extra hour to the cooking time to ensure they are fully cooked and tender.

• Is this recipe spicy?

The heat level depends on the taco seasoning and diced tomatoes with green chilies you choose. For a milder version, select mild seasoning and tomatoes.

• What type of creamy soup works best?

Cream of chicken or cream of mushroom soup are excellent choices. Both provide rich flavor and help keep the chicken moist during slow cooking.

• Can I make this recipe without a slow cooker?

While a slow cooker is ideal, you can adapt this recipe for the oven. Bake covered at 375°F for about 45-60 minutes, checking chicken’s internal temperature reaches 165°F.

Slow Cooker Taco Chicken & Rice Recipe

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4.6 from 27 reviews

• Total Time: 8 hours 15 minutes
• Yield: 6 1x

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Description

Hearty slow cooker taco chicken & rice delivers Mexican-inspired comfort in one simple pot. Spicy, tender chicken melds with fluffy rice, creating a delicious meal you can easily prepare for family gatherings.

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Ingredients

Scale 1x2x3x

• 2 pounds boneless skinless chicken breasts (approximately 3 or 4 breasts)
• 1 can (10-oz) diced tomatoes and green chilies (undrained)
• 1 can (10.5-oz) cream of chicken or mushroom soup
• 1 packet (1-oz) taco seasoning mix
• 1 box (7.6-oz) Old El Paso Cheesy Mexican Rice or equivalent

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Instructions

1. Layer chicken breasts along the bottom of the slow cooker, creating an even base for the dish.
2. Whisk together taco seasoning, cream soup, and diced tomatoes with green chilies in a mixing bowl until fully incorporated and smooth.
3. Gently cascade the seasoned mixture over the chicken, ensuring complete coverage.
4. Cover and cook on low temperature for 6-8 hours, or alternatively select high temperature for 3-4 hours until chicken becomes tender and easily pulls apart.
5. Utilize two forks to meticulously shred the chicken directly within the slow cooker, creating tender, bite-sized pieces.
6. Prepare Cheesy Mexican Rice according to package instructions, then fold the rice into the shredded chicken mixture, blending flavors and textures thoroughly.
7. Allow the combined mixture to rest for 5-10 minutes before serving, enabling the rice to absorb the rich, savory liquid from the chicken.

Notes

• Swap chicken breasts with thighs for extra tenderness and richer flavor profile, preventing dry meat during long cooking times.
• Consider reducing sodium by using low-sodium taco seasoning and cream soup variants, perfect for heart-healthy diets.
• Freeze individual portions in airtight containers for quick meal prep, maintaining quality for up to 3 months without compromising taste or texture.
• Enhance protein content by adding black beans or quinoa during the last hour of cooking, creating a more nutritionally balanced one-pot meal.

• Prep Time: 15 minutes
• Cook Time: 8 hours (on Low) or 4 hours (on High)
• Category: Lunch, Dinner
• Method: Slow Cooking
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 360
• Sugar: 3 g
• Sodium: 730 mg
• Fat: 7 g
• Saturated Fat: 2 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 33 g
• Fiber: 3 g
• Protein: 35 g
• Cholesterol: 85 mg