Slow Cooker Taco Chicken And Rice
This Slow Cooker Taco Chicken and Rice is a one-pot, no-fuss dinner packed with bold flavors and creamy comfort. It’s budget-friendly, freezer-friendly, and perfect for busy families.
Ingredients
- 1 lb boneless skinless chicken breasts or thighs
- 1 packet taco seasoning mix
- 1 cup salsa mild or spicy, your choice
- 1 can 15 oz black beans, drained and rinsed
- 1 can 15 oz corn, drained
- 1 cup long-grain white rice uncooked
- 2 cups chicken broth
- 1 cup shredded cheddar cheese
- ½ cup sour cream optional, for serving
- Fresh cilantro optional, for garnish
- Lime wedges optional, for serving
Instructions
- Place chicken in the slow cooker and sprinkle evenly with taco seasoning.
- Pour salsa over the chicken, then add black beans and corn. Don’t stir yet.
- Sprinkle rice on top, pour in chicken broth, and stir everything together.
- Cover and cook on low for 4–5 hours or high for 2–3 hours, until chicken is done and rice is tender. Add 20–30 mins if rice needs more time.
- Remove chicken, shred with two forks, and stir it back into the mixture.
- Stir in shredded cheddar until melted and creamy.
- Spoon into bowls and top with sour cream, cilantro, and lime if desired.