Slow Cooker Taco Chicken and Rice
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.
6 Servings
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
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!