Slow Cooker Taco Chicken and Rice Recipe
Ingredients:
1 lb (450g) boneless, skinless chicken breasts or thighs
1 cup uncooked long-grain rice (rinsed)
1 cup chicken broth or water
1 (15 oz) can black beans, drained and rinsed
1 cup frozen or canned corn, drained if canned
1 (10 oz) can diced tomatoes with green chilies (like Rotel)
1 packet taco seasoning mix (or 2 tbsp homemade taco seasoning)
1/2 cup shredded cheese (optional, for topping)
Fresh cilantro (optional, for garnish)
Salt and pepper, to taste
Instructions:
Prepare the Slow Cooker:
Spray the inside of your slow cooker with non-stick cooking spray, or use a liner for easy cleanup.
Assemble Ingredients:
Place the chicken breasts or thighs in the bottom of the slow cooker.
Add the rinsed rice, chicken broth, black beans, corn, diced tomatoes, and taco seasoning on top of the chicken.
Stir gently to mix the rice and seasonings evenly around the chicken.
Cook the Dish:
Cover the slow cooker and cook on low for 4-5 hours or high for 2-3 hours, until the chicken is cooked through (internal temperature of 165°F) and the rice is tender.
Shred the Chicken:
Once the chicken is cooked, remove it from the slow cooker and shred it with two forks.
Return the shredded chicken to the slow cooker and stir to combine with the rice and other ingredients.
Add Cheese (Optional):
If using cheese, sprinkle it on top and let it melt in the slow cooker for another 10 minutes on low.
Serve:
Spoon the taco chicken and rice onto plates or into bowls.
Garnish with fresh cilantro if desired.
