Slow Cooker Taco Chicken and Rice
Ingredients:
1.5 lbs boneless, skinless chicken breasts
1 packet taco seasoning (or homemade taco seasoning)
1 can (15 oz) diced tomatoes with green chilies, undrained
1 cup chicken broth
1 cup long-grain white rice, rinsed
1/2 cup frozen corn (optional)
1 can (4 oz) diced green chilies (optional for extra heat)
1 medium onion, chopped
1 cup shredded cheddar cheese (or Mexican blend cheese)
1 tablespoon olive oil
Salt and pepper, to taste
Fresh cilantro, for garnish (optional)
Lime wedges, for serving (optional)
Sour cream, for serving (optional)
Directions:
Prepare the Chicken: In the slow cooker, place the chicken breasts and sprinkle the taco seasoning over the top. Add the diced tomatoes (with their juice), chicken broth, chopped onion, and diced green chilies (if using). Stir everything to combine.
Cook the Chicken: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
Shred the Chicken: Once the chicken is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded chicken back into the slow cooker and mix it into the juices.
Add Rice: Add the rinsed rice and frozen corn (if using) into the slow cooker, and stir everything to combine. Cover and cook on low for an additional 1.5 to 2 hours, or until the rice is tender and fully cooked. Stir occasionally, adding more chicken broth if necessary to keep it from becoming too dry.
Finish and Serve: Once the rice is cooked, sprinkle the shredded cheese over the top, cover, and allow the cheese to melt for about 5 minutes.
Garnish and Serve: Serve the taco chicken and rice with a garnish of fresh cilantro, a squeeze of lime, and a dollop of sour cream, if desired.
Prep Time: 10 minutes | Cook Time: 7-9 hours (slow cooker)
Kcal: Approximately 450-500 per serving | Servings: 6-8