Description
This Slow Cooker Taco Chicken and Rice recipe is a flavorful and easy-to-make dish perfect for busy weeknights. Tender, seasoned chicken breasts are slow-cooked with creamy soup and zesty diced tomatoes, then mixed with cheesy Mexican rice for a comforting, all-in-one meal the whole family will enjoy.
Ingredients
Scale
Chicken and Sauce
- 3 or 4 boneless skinless chicken breasts (about 2 pounds)
- 1 (1-oz) package taco seasoning
- 1 (10.5-oz) can unsalted cream of chicken soup
- 1 (10-oz) can diced tomatoes and green chiles, undrained
Rice
- 1 (7.6-oz) box Old El Paso Cheesy Mexican Rice
Instructions
- Prepare the Slow Cooker: Place the chicken breasts at the bottom of the slow cooker in an even layer.
- Mix and Add Sauce: In a bowl, combine the taco seasoning, cream of chicken soup, and the undrained diced tomatoes with green chiles. Pour this mixture evenly over the chicken in the slow cooker.
- Cook the Chicken: Cover the slow cooker and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the chicken is cooked through and tender.
- Shred the Chicken: Using two forks, shred the cooked chicken directly in the slow cooker to mix it well with the sauce.
- Prepare the Rice: While the chicken finishes cooking, prepare the Old El Paso Cheesy Mexican Rice according to the package directions on the stovetop.
- Combine and Serve: Stir the cooked rice into the shredded chicken and sauce mixture until well combined. Serve hot and enjoy!
Notes
- For a spicier dish, add a pinch of cayenne pepper or chopped jalapeños when mixing the sauce.
- You can substitute chicken thighs for breasts if you prefer darker meat.
- If you want to reduce sodium, use low-sodium cream of chicken soup and diced tomatoes.
- Leftovers keep well in the refrigerator for up to 3 days.
- Optional toppings include shredded cheese, sour cream, sliced avocado, or chopped cilantro.
