Slow Cooker Taco Chicken and Rice
Ingredients:
1 lb boneless, skinless chicken breasts
1 packet taco seasoning mix
1 cup uncooked long-grain white rice
1 can (10 oz) diced tomatoes with green chilies (Rotel)
1 cup frozen corn kernels
1 can (15 oz) black beans, drained and rinsed
2 cups low-sodium chicken broth
1 cup shredded cheddar or Mexican blend cheese
1 small onion, diced
1 bell pepper, diced
1 tsp garlic powder
1 tsp cumin
1 tsp chili powder
Salt and pepper to taste
Fresh cilantro, chopped (optional, for garnish)
Sour cream, salsa, and guacamole (optional, for serving)
Directions:
Prepare the Chicken:
Place the chicken breasts in the bottom of your slow cooker. Sprinkle the taco seasoning over the chicken, making sure it coats both sides of the breasts.
Add the Rice and Vegetables:
Add the diced onion, bell pepper, corn, black beans, and diced tomatoes (with their juice) over the chicken. Spread everything evenly.
Season the Dish:
Sprinkle the garlic powder, cumin, and chili powder over the mixture. Add salt and pepper to taste.
Add the Liquid:
Pour the chicken broth over the mixture. Stir lightly to distribute the seasonings, ensuring that the rice is submerged in the broth.
Cook:
Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the chicken is fully cooked and the rice has absorbed the liquid. The internal temperature of the chicken should reach 165°F (74°C).
Shred the Chicken:
Once the chicken is cooked, remove the breasts, shred them with two forks, and return the shredded chicken to the slow cooker. Stir everything together.
Add the Cheese:
Sprinkle the shredded cheese over the chicken and rice mixture. Cover and cook for another 10-15 minutes, until the cheese melts.
Serve:
Scoop the taco chicken and rice into bowls. Garnish with fresh cilantro, if desired. Serve with sour cream, salsa, guacamole, or any other favorite taco toppings.
Prep Time: 10 minutes | Cook Time: 4-5 hours (on low) or 2-3 hours (on high) | Total Time: 4-5 hours (on low) or 2-3 hours (on high)
Kcal: 400 per serving | Servings: 4-6