Slow Cooker Taco Chicken and Rice
Ingredients:
1 lb boneless, skinless chicken breasts or thighs
1 packet taco seasoning mix
1 cup salsa (mild or spicy, depending on preference)
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn, drained
1 cup long-grain white rice, uncooked
2 cups chicken broth
1 cup shredded cheddar cheese
1/2 cup sour cream (optional for serving)
Fresh cilantro, for garnish (optional)
Lime wedges, for serving (optional)
Directions:
Prepare the Chicken: Place the chicken breasts or thighs into the slow cooker. Sprinkle the taco seasoning evenly over the chicken.
Add Salsa & Beans: Pour the salsa over the seasoned chicken, followed by the black beans and corn.
Add Rice and Broth: Add the uncooked rice and chicken broth to the slow cooker. Stir to combine all ingredients.
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 is tender.
Shred the Chicken: Once the chicken is cooked, remove it from the slow cooker, shred it using two forks, and return it to the pot. Stir to combine with the rice mixture.
Add Cheese: Stir in the shredded cheddar cheese until it melts and the dish becomes creamy.
Serve: Scoop the taco chicken and rice into bowls, and top with sour cream, fresh cilantro, and a squeeze of lime if desired.
Prep Time: 10 minutes | Cook Time: 4-5 hours on low or 2-3 hours on high
Total Time: 4-5 hours | Kcal: 450-500 kcal per serving | Servings: 6-8