Slow Cooker Taco Chicken and Rice – Immerse yourself in the world of Mexican cuisine with this delightful recipe, for Slow Cooker Taco Chicken and Rice. This delicious and satisfying dish brings together the goodness of chicken with the flavors of Mexican spices. The spotlight in this recipe is on chicken breasts, creamy soup, diced tomatoes, and green chiles.
I remember making this dish for the first time on a winter evening. It was so cold outside that I wanted something to warm our souls and fill our home with the aroma of spices. As the slow cooker worked its magic the delightful scents spread throughout the house luring my husband into the kitchen as he wondered about that “mouthwatering smell.” When it was time to eat dinner even our little one couldn’t resist having three helpings! It became a favorite. Quickly became a beloved staple, in our family.
What makes this Slow Cooker Taco Chicken and Rice truly delightful?
This dish is easy to cook since the slow cooker does most of the work. It offers a blend of flavors by combining the texture of soup with the zesty kick of taco seasoning. Moreover, it’s highly adaptable; you can easily customize it by using meats or adding ingredients to suit various tastes and moods.
What You Need To Make This Slow Cooker Taco Chicken and Rice Recipe?
Chicken Breasts: Opt for boneless, skinless chicken breasts for a leaner protein option. If desired, thighs can be substituted for a juicier result, but be aware they contain slightly more fat.
Taco Seasoning: Store-bought taco seasoning works great, but if you’re inclined, you can make your own mix at home to control the spice and salt levels.
Cream Soup: Choosing between a Cream of Chicken or Mushroom soup can alter the dish’s base flavor. If you want a more neutral creaminess, go for the mushroom; if you’re looking to complement the chicken, opt for the chicken variety.
Diced Tomatoes and Green Chiles: Keeping the juices adds depth to the sauce. If you like it spicier, you can also supplement it with extra chiles or even some jalapeños.
Cheesy Mexican Rice: The Old El Paso brand provides a cheesy, flavorful twist. However, if it’s unavailable, any Mexican-style rice will suffice; just consider adding some grated cheese if you desire that cheesy element.
Steps To Make Slow Cooker Taco Chicken and Rice:
Step 1: Start by placing the chicken at the bottom of your slow cooker.
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Step 2: In a bowl mix together the taco seasoning, your creamy soup and the undrained tomatoes. Once combined generously pour this mixture over the chicken.
Step 3: Securely cover the slow cooker with its lid. Let it cook. If you have plenty of time set it to LOW for 6 to 8 hours. However, if you’re excited to indulge in this dish set it to HIGH for 3 to 4 hours.
Step 4: Perfectly cooked take two forks. Gently shred the chicken while it remains in the slow cooker. The result? Tender and flavorful pulled chicken!
Step 5: As your chicken approaches readiness follow the instructions, on the package to prepare Cheesy Mexican Rice. Then blend this rice into the chicken effortlessly combining all those flavors.
Tip:
Whenever I prepare this recipe I always like to add a handful of cilantro stems. Yes, the stems! To the cooker, along, with the chicken. Many people tend to discard the stems. Only use the leaves. Let me tell you those stems bring a burst of flavor and become incredibly tender as they cook slowly. Once the dish is ready I remove the softened stems. Their essence remains, infusing the Taco Chicken and Rice with a vibrant Mexican taste. Moreover, it’s a way to minimize kitchen waste and make the most out of these herbs!
Frequently Asked Questions:
Can I use a different type of rice?
Sure! You are welcome to use any type of rice that suits your taste. However, if you want to add a cheesy flavor I recommend trying the Old El Paso Cheesy Mexican Rice.
What sides go well with this dish?
Looking for some sides to go with this dish? You can consider serving it with tortilla chips, a salad or even some roasted veggies. These options will complement the meal perfectly. Make it more wholesome.
How long can I store leftovers?
If you happen to have any leftovers simply store them in an airtight container, in the refrigerator. The Slow Cooker Taco Chicken and Rice should stay good for 3 to 4 days. When reheating make sure to heat it before enjoying it.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Slow Cooker Taco Chicken and Rice
Ingredients
- 3 or 4 boneless skinless chicken breasts 2 lb
- 1 1-ounce packet taco seasoning
- 1 10.5-ounce can Cream of Chicken or Mushroom soup
- 1 10-ounce can diced tomatoes and green chiles, undrained
- 1 7.6-ounce box Old El Paso Cheesy Mexican Rice
Instructions
- Put the chicken in the bottom of the slow cooker.
- In a bowl combine taco seasoning, creamy soup and undrained tomatoes. Pour this mixture over the chicken.
- Set the cooker to LOW for 6 to 8 hours or HIGH for 3 to 4 hours.
- After it has cooked, shred the chicken directly in the cooker.
- Prepare Cheesy Mexican Rice according to package instructions. Mix it with the chicken. Now you can enjoy it!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
