Slow Cooker Taco Chicken and Rice Recipe

Slow Cooker Taco Chicken and Rice is the ultimate one-pot meal that brings together the flavors of tacos in a comforting, filling dish. The chicken is seasoned with a zesty taco seasoning blend and slow-cooked to tender perfection. The rice soaks up the flavorful broth, creating a dish that’s hearty and satisfying.

Preparation:

Step 1: Prepare the Chicken

1. Season the Chicken:
   • Place the chicken breasts in the bottom of the slow cooker. Season both sides of the chicken with the taco seasoning packet. If you like a stronger flavor, feel free to add more seasoning, but be cautious if the packet is already salted.
   • Optionally, you can sear the chicken in a skillet with a little bit of olive oil for 2-3 minutes per side to lock in some extra flavor. However, this step is optional, as the slow cooker will still infuse plenty of flavor without searing.
2. Add the Vegetables and Aromatics:
   • Dice the onion and mince the garlic. Add the diced onion, minced garlic, and green chiles (if using) to the slow cooker on top of the chicken. The garlic and onion will infuse the dish with an aromatic flavor as it cooks.
   • Add the diced tomatoes (with their juices) to the slow cooker. This will provide additional moisture to cook the chicken and rice while adding some acidity to balance the richness of the dish.

Step 2: Add the Rice and Broth

1. Add Rice and Broth:
   • Pour the long grain white rice over the chicken and vegetables in the slow cooker. Ensure that the rice is evenly distributed, but do not stir it in yet.
   • Add 2 cups of chicken broth to the slow cooker. The chicken broth will help cook the rice and infuse it with flavor. Make sure the rice is mostly covered with liquid. If necessary, you can add a little more broth or water.
2. Stir and Season:
   • Give everything a gentle stir to distribute the chicken, rice, and broth evenly in the slow cooker. Season with salt and pepper to taste. If desired, you can also add a bit more taco seasoning to enhance the flavor further.

Step 3: Cook the Dish

1. Set the Slow Cooker:
   • Cover the slow cooker and set it to low for 4 hours or high for 2 hours. The chicken should be cooked through and the rice tender. The rice will absorb most of the broth and become soft and flavorful.
2. Check the Chicken:
   • After the cooking time, check the chicken for doneness. It should be tender and easy to shred with a fork. If it’s not quite done, you can let it cook for an additional 15-30 minutes on low.

Step 4: Shred the Chicken

1. Shred the Chicken:
   • Once the chicken is fully cooked, remove the chicken breasts from the slow cooker and place them on a plate or cutting board. Using two forks, shred the chicken into bite-sized pieces.
   • Return the shredded chicken to the slow cooker and stir it into the rice mixture. The shredded chicken will soak up more of the flavorful liquid and become even more tender.
2. Fluff the Rice:
   • Use a fork to gently fluff the rice, ensuring it’s fully mixed with the chicken and the broth. At this point, you can add more chicken broth if the mixture looks dry. The rice should be moist and flavorful.

Step 5: Add Cheese (Optional)

1. Melt the Cheese:
   • If you’re adding shredded cheddar cheese, sprinkle the cheese over the top of the chicken and rice mixture in the slow cooker. Cover and let it melt for about 5-10 minutes.

Step 6: Serve and Garnish

1. Serve the Dish:
   • Scoop the taco chicken and rice into bowls or onto plates. Top with freshly grated cheddar cheese, a dollop of sour cream, and a sprinkle of chopped cilantro for a burst of freshness.
2. Add Lime and Jalapeños (Optional):
   • Squeeze fresh lime juice over the dish for a tangy kick. Add sliced jalapeños for an extra layer of spice if desired.
3. Serve with Sides:
   • Serve the taco chicken and rice with tortilla chips or soft flour tortillas to scoop up the filling. You can also pair it with guacamole or pico de gallo for added flavor.

Tips and Variations:

Chicken Options:

• Chicken Thighs: For a juicier and more flavorful option, consider using bone-in, skinless chicken thighs instead of breasts. They will stay tender and moist in the slow cooker, but you’ll need to remove the bones and skin before shredding.
• Frozen Chicken: You can also use frozen chicken breasts in the slow cooker. Just make sure to extend the cooking time by an hour if you’re using frozen chicken.

Rice Variations:

• Brown Rice: If you prefer brown rice, you can substitute it for white rice. However, you’ll need to increase the cooking time and add more broth to ensure it cooks fully.
• Vegetarian Version: Omit the chicken and use black beans or pinto beans instead. This makes for a great vegetarian meal. You can also add extra vegetables like corn, zucchini, or bell peppers for added texture and flavor.

Toppings and Add-ins:

• Avocado: Sliced avocado adds a creamy element to the dish and balances the spice.
• Corn or Peas: Add a cup of corn or peas to the slow cooker for a burst of sweetness and color.
• Salsa: For extra flavor, serve with a side of fresh salsa or mix it into the rice for more tomato flavor.

Make it Spicy:

• If you enjoy a bit of heat, feel free to add a chopped jalapeño to the slow cooker or sprinkle some crushed red pepper flakes over the top just before serving. You can also use a spicy taco seasoning for an extra kick.

Conclusion:

Slow Cooker Taco Chicken and Rice is a simple, flavorful, and satisfying dish that brings all the best elements of tacos into a cozy, one-pot meal. The chicken is tender and juicy, while the rice is infused with rich taco seasoning and tomatoes, making each bite savory and comforting. Customize this dish with your favorite toppings and side dishes to create the perfect meal for any occasion. Whether you’re feeding a family or prepping meals for the week, this recipe is sure to become a go-to favorite in your kitchen. Enjoy!

Yield: 4

Slow Cooker Taco Chicken and Rice Recipe

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Slow Cooker Taco Chicken and Rice is the ultimate one-pot meal that brings together the flavors of tacos in a comforting, filling dish. The chicken is seasoned with a zesty taco seasoning blend and slow-cooked to tender perfection. The rice soaks up the flavorful broth, creating a dish that’s hearty and satisfying.

Prep Time 10 minutes

Cook Time 6 hours

Total Time 6 hours 10 minutes

Ingredients

• 4 boneless, skinless chicken breasts (or thighs)
• 1 cup long-grain white rice (uncooked)
• 1 packet taco seasoning (or 2 tbsp homemade taco seasoning)
• 1 can (10 oz) diced tomatoes with green chilies (like Rotel), undrained
• 1 can (8 oz) tomato sauce
• 1 cup chicken broth (or water)
• 1 medium onion, diced
• 1 bell pepper, diced (optional)
• 1/2 cup corn kernels (optional)
• 1 cup shredded cheese (cheddar, Mexican blend, or your choice)
• Salt and pepper, to taste
• Fresh cilantro, chopped (optional for garnish)
• Sour cream and lime wedges (optional for serving)

Instructions

1. Prep the Slow Cooker:
   In the bottom of your slow cooker, add the uncooked rice.
   Sprinkle the taco seasoning evenly over the rice.
   
2. Add Chicken and Other Ingredients:
   Place the chicken breasts (or thighs) on top of the rice and seasoning.
   Add the diced onion, bell pepper (if using), corn (if using), diced tomatoes with green chilies (undrained), tomato sauce, and chicken broth.
   Season with salt and pepper to taste.
   Stir everything gently to combine, but try to keep the chicken on top for now.
   
3. bCover and cook on low for 6 hours, or on high for about 3 hours, until the chicken is fully cooked and the rice is tender.
   The chicken should easily shred with a fork when done.
   
4. Shred the Chicken:
   Once cooked, remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker and stir it back into the rice mixture.
   
5. Add Cheese and Final Touches:
   Sprinkle the shredded cheese over the chicken and rice mixture and cover again for a few minutes until the cheese is melted.
   Stir everything together for a cheesy, flavorful dish.
   
6. Serve:
   Serve the taco chicken and rice in bowls, garnished with fresh cilantro, a dollop of sour cream, and lime wedges on the side, if desired.

Notes

Rice Type: This recipe uses long-grain white rice. If you prefer brown rice, increase the cooking time (about 8 hours on low) and use extra liquid (about 1.5 cups chicken broth).

Toppings: You can add your favorite taco toppings like salsa, avocado, shredded lettuce, or jalapeños.

Spicy Version: For a spicier dish, use spicy taco seasoning, add more green chilies, or include jalapeños in the mix.

Make it a Meal: This dish is a complete meal with protein, rice, and veggies. You can also serve it with a side of chips or a simple salad.