Slow Cooker Taco Chicken and Rice! 🌮🍚
Ingredients:
4 boneless, skinless chicken breasts
1 packet taco seasoning mix
1 cup salsa
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can corn, drained
1 cup chicken broth
1 cup uncooked long-grain white rice
1 cup shredded cheddar cheese
Optional toppings: sour cream, chopped cilantro, diced tomatoes, avocado slices, lime wedges
Directions:
Prepare the Chicken:
Place the chicken breasts in the bottom of your slow cooker. Sprinkle the taco seasoning evenly over the chicken.
Add the Ingredients:
Pour the salsa over the seasoned chicken, followed by the black beans and corn.
Pour the chicken broth over the top, making sure everything is evenly distributed.
Slow Cook:
Cover and cook on low for 4-6 hours or until the chicken is cooked through and tender.
Add the Rice:
About 30 minutes before serving, remove the chicken breasts and shred them using two forks.
Stir the uncooked rice into the slow cooker, then return the shredded chicken to the slow cooker and mix everything together.
Cook Until Rice is Done:
Cover and cook on low for an additional 30-40 minutes, or until the rice is tender and has absorbed most of the liquid.
Add Cheese:
Sprinkle the shredded cheddar cheese over the top of the chicken and rice mixture. Cover and let it melt for a few minutes.
Serve:
Serve the taco chicken and rice with your favorite toppings, like sour cream, cilantro, diced tomatoes, avocado slices, and lime wedges.
Nutrition:
Calories: 400 kcal per serving (based on 6 servings)
Servings: 6