Slow Cooker Taco Chicken and Rice

This Slow Cooker Taco Chicken and Rice is a one-pot wonder that’s bursting with bold flavors and hearty ingredients. Perfect for busy weeknights, this dish combines tender shredded chicken, fluffy rice, black beans, corn, and veggies, all simmered in a zesty taco-seasoned broth. Top it with melted cheese and fresh garnishes for a satisfying meal the whole family will love!

Why You’ll Love This Recipe:

• One-Pot Meal: Minimal cleanup with everything cooked together in the slow cooker.
• Customizable: Adjust the spice level or add your favorite toppings to make it your own.
• Meal Prep Friendly: Great for leftovers and reheats beautifully.

 Ingredients (Serves 6–8):

• 2 lbs boneless, skinless chicken breasts 🍗
• 1 cup salsa (mild, medium, or hot based on your preference ) 🍅
• 1 packet taco seasoning mix (about 1 oz ) 🌶️
• 1 cup chicken broth 🥣
• 1 cup uncooked long-grain white rice 🌾
• 1 can (15 oz) black beans , rinsed and drained 🫘
• 1 cup corn (frozen or canned ) 🌽
• 1 bell pepper , diced (any color ) 🌶️
• 1 small onion , diced 🧅
• 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend ) 🧀
• Salt and pepper to taste 🧂
• Fresh cilantro for garnish (optional ) 🌿
• Sour cream for serving (optional ) 🥄

 Instructions:

Step 1: Prepare the Chicken 🍗

1. Place the chicken breasts in the bottom of the slow cooker.

Step 2: Add Ingredients 🥣

1. In a mixing bowl, combine the salsa , taco seasoning , and chicken broth . Pour this mixture over the chicken.
2. Add the uncooked rice , black beans , corn , bell pepper , and onion on top of the chicken and salsa mixture. Gently stir to combine everything evenly.

Step 3: Slow Cook ⏳

1. Cover the slow cooker and cook on:
   • Low for 6–7 hours , or
   • High for 3–4 hours , until the chicken is cooked through and easily shreds with a fork.

Step 4: Shred Chicken 🍴

1. Once the chicken is fully cooked, use two forks to shred it directly in the slow cooker. Stir everything together to combine well.

Step 5: Add Cheese 🧀

1. Sprinkle the shredded cheese evenly over the top of the mixture.
2. Cover the slow cooker for an additional 5–10 minutes , or until the cheese is melted and bubbly.

Step 6: Serve 🍽️

1. Serve the taco chicken and rice hot, garnished with fresh cilantro if desired.
2. Add optional toppings like sour cream , avocado slices, or extra salsa for extra flavor and texture.

Tips for Success:

• Rice Variations: Use brown rice instead of white rice, but increase the cooking time by 1–2 hours on low or 30–45 minutes on high.
• Add More Veggies: Stir in diced zucchini, spinach, or tomatoes for extra nutrition.
• Spice It Up: Add red pepper flakes, jalapeños, or a dash of cayenne for extra heat.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days . Reheat gently in the microwave or on the stovetop, adding a splash of broth or water to keep it moist.

Nutritional Information (per serving, makes 6):

• Calories: ~350 kcal
• Protein: ~30g
• Carbohydrates: ~35g
• Fat: ~10g

Enjoy this Slow Cooker Taco Chicken and Rice as a flavorful, fuss-free meal that’s perfect for feeding a crowd or prepping for the week. With its tender chicken, cheesy goodness, and vibrant mix of veggies and spices, it’s a comforting dish that’s sure to please everyone at the table. Top it with fresh cilantro, a dollop of sour cream, or extra salsa for a personalized touch. Dig in and savor the deliciousness!