Slow Cooker Taco Chicken and Rice

This Slow Cooker Taco Chicken and Rice is an easy, one-pot meal packed with chicken, taco seasoning, creamy soup, tomatoes, and cheesy rice—a total weeknight winner!

this Recipe

You know those nights when you’re so exhausted that even the thought of cooking makes you want to curl up on the couch and pretend dinner isn’t a thing? Yeah, this recipe was born for those nights.

The first time I made Slow Cooker Taco Chicken and Rice, it wasn’t exactly planned. I was staring at my fridge, desperately trying to avoid another takeout order, and realized I had chicken, taco seasoning, and a can of soup. Not exactly inspiring, right? But then I spotted a packet of cheesy Mexican rice in the pantry, and suddenly, I had a plan.

I threw it all in the slow cooker, crossed my fingers, and hoped for the best. By dinnertime, my house smelled like a Tex-Mex dream, and when I took that first bite? Pure, creamy, taco-spiced perfection.

Now, this recipe is on repeat at my house—not just because it’s insanely easy, but because it always delivers. If you need a set-it-and-forget-it dinner that tastes like you put in actual effort, this one’s for you.

Why You’ll Love This Slow Cooker Taco Chicken and Rice Recipe?

• It’s basically zero effort. Dump everything in, press a button, and walk away. Dinner makes itself.
• The flavor is next-level. Creamy, cheesy, taco-spiced goodness with just the right kick.
• Perfect for leftovers. If you’re lucky enough to have any!
• Picky eater approved. Even the fussiest family members will love this.
• Super versatile. Eat it as is, wrap it in tortillas, or scoop it over nachos. Endless possibilities.

Ingredient Notes:

This dish is so simple, but each ingredient plays a key role:

• Chicken Breasts – The heart of the dish. They cook down until they’re juicy, tender, and full of flavor.
• Taco Seasoning – The magic dust that makes everything taste like tacos (without the effort).
• Cream of Chicken (or Mushroom) Soup – This is what gives it that rich, creamy texture that makes you want to go back for seconds.
• Diced Tomatoes & Green Chiles – Just enough tang and spice to balance the creamy goodness.
• Cheesy Mexican Rice – This ties everything together, giving you a complete meal in one bowl.

How To Make Slow Cooker Taco Chicken and Rice?

Step 1: Throw Everything in the Slow Cooker

Literally. Just place the chicken in first, then pour the taco seasoning, soup, and tomatoes right over it.

Cover and cook on LOW for 6 to 8 hours (or HIGH for 3 to 4 hours if you’re in a hurry).

Step 2: Shred the Chicken

After cooking, your chicken will be so tender it practically falls apart on its own. Grab two forks and shred it right in the slow cooker—all those flavors will soak into every bite.

Step 3: Cook the Rice

While your chicken is finishing up, make your Cheesy Mexican Rice according to the package directions.

Step 4: Mix & Serve

Stir the cooked rice into the slow cooker, mixing it up until everything is coated in that creamy, cheesy, taco-infused goodness. Serve hot and enjoy every bite!

Storage Options:

Got extras? Lucky you! Here’s how to keep it fresh:

• Refrigerate – Store in an airtight container for up to 3 days.
• Freeze – This meal freezes beautifully! Just store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheat – Warm it up in the microwave or on the stovetop, adding a splash of broth or milk if it thickens too much.

Variations and Substitutions:

This recipe is super forgiving—here’s how you can change it up:

• Want more spice? Add some chopped jalapeños or hot sauce.
• No taco seasoning? Mix chili powder, cumin, garlic powder, onion powder, and paprika for a DIY version.
• Make it extra creamy. Stir in sour cream or cream cheese right before serving.
• Skip the rice? Use cauliflower rice or quinoa instead.
• Different protein? Try it with shredded beef, ground turkey, or even shrimp.

What to Serve with Slow Cooker Taco Chicken and Rice?

This dish is a meal in itself, but if you want to round it out, try pairing it with:

• Warm Flour Tortillas – Turn it into tacos or burritos.
• Guacamole & Salsa – Because more flavor is always better.
• Mexican Street Corn (Elote) – Sweet, smoky, and absolutely perfect.
• Tortilla Chips – Scoop it up nacho-style.

Frequently Asked Questions:

Can I use frozen chicken?
Yes! Just add an extra hour of cooking time if using frozen chicken breasts.

Can I make this dairy-free?
Definitely! Just skip the creamy soup and cheesy rice, and use salsa instead.

Can I cook this in an Instant Pot?
Absolutely! Set it to manual high pressure for 10 minutes, then quick release and stir in the rice.

This Slow Cooker Taco Chicken and Rice is the kind of meal that makes life easier. It’s low effort, high reward, and the kind of thing you’ll make again and again.

So, tell me—are you adding this to your dinner lineup? Drop a comment below and let me know how you served it! Tacos? Burritos? Straight from the bowl? I won’t judge.

Keep the Flavor Coming – Try These:

French Onion Chicken Bake

Ham And Cheese Hash Brown Casserole

The Perfect Side Dish – Southern Style Green Beans and Potatoes

Slow Cooker Taco Chicken and Rice

Prep Time 5 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 5 minutes mins

Imagine this; an evening, at home where the enticing aroma of spices seals the air and you're greeted by the comforting embrace of Slow Cooker Taco Chicken and Rice after a tiring day. This dish goes beyond being a meal; it forms lasting remembrances. It's the soothing melody of flavors blending together in the cooker the tender chicken infused with spices that melt in your mouth and the comforting presence of fluffy rice that brings a sense of home and warmth with every bite. It's, like welcoming an embrace that leaves you feeling sustained and content.

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6 Servings

Ingredients

1x2x3x

• 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

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Instructions

 

1. Put the chicken in the bottom of the slow cooker.
2. In a bowl combine taco seasoning, creamy soup and undrained tomatoes. Pour this mixture over the chicken.
3. Set the cooker to LOW for 6 to 8 hours or HIGH for 3 to 4 hours.
4. After it has cooked, shred the chicken directly in the cooker.
5. Prepare Cheesy Mexican Rice according to package instructions. Mix it with the chicken. Now you can enjoy it!

Notes

Want to dive into this Slow Cooker Taco Chicken and Rice without the gluten worry? You've got this! Simply swap out the regular Cream of Chicken or Mushroom soup with a gluten-free version. As for the taco seasoning, many store-bought versions are gluten-free, but always double-check the label or whip up your own blend at home. Lastly, ensure the Cheesy Mexican Rice is gluten-free or opt for a plain rice alternative. There you go—a dish that's just as delicious, with all the warmth and none of the gluten. Bon appétit!

Audrey

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Bitty

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!

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