There is nothing quite as comforting and bursting with flavor as this Slow Cooker Taco Chicken and Rice Recipe. It brings together tender, juicy chicken infused with zesty taco seasoning, creamy soup, and the delightful kick of diced tomatoes and green chiles, all perfectly combined with cheesy Mexican rice. This dish is a total game-changer for busy weeknights or laid-back weekend meals because it’s incredibly easy to prepare yet delivers big on taste and satisfaction. Once you discover how simple it is to let your slow cooker do most of the work while you go about your day, this recipe will become one of your go-to favorites.
Ingredients You’ll Need
The beauty of this Slow Cooker Taco Chicken and Rice Recipe lies in the simplicity and accessibility of its ingredients. Each element plays a vital role in building layers of flavor, texture, and color, transforming ordinary staples into something wonderfully special.
- Boneless skinless chicken breasts: These provide tender, lean protein that soaks up every bit of the taco seasoning and sauce.
- Taco seasoning package: An essential blend of spices that brings that unmistakable bold and savory Mexican flair.
- Unsalted cream of chicken soup: Adds creamy richness, helping to keep the chicken moist and silky as it slow cooks.
- Diced tomatoes and green chiles (undrained): Injects a fresh, mildly spicy note along with vibrant color to brighten the dish.
- Cheesy Mexican rice box: Brings cheesy, seasoned rice that perfectly complements the slow cooker chicken with extra depth and heartiness.
How to Make Slow Cooker Taco Chicken and Rice Recipe
Step 1: Prep the Chicken and Sauce
Start by placing your chicken breasts neatly in the bottom of the slow cooker. This creates a solid base for the flavorful sauce you’ll pour over. Next, mix together the taco seasoning, cream of chicken soup, and the undrained can of diced tomatoes and green chiles in a bowl. Combining these ingredients beforehand ensures that every piece of chicken gets coated in this rich, spicy, and creamy sauce.
Step 2: Slow Cook to Perfection
Cover your slow cooker and set it to LOW for 6 to 8 hours or HIGH for 3 to 4 hours. Patience is key here—slow cooking lets the chicken absorb all those fantastic flavors while becoming tender enough to shred effortlessly.
Step 3: Shred the Chicken
Once the chicken is cooked through and beautifully infused with the sauce, use two forks to shred it right in the slow cooker. This way, the shredded chicken can continue to mingle with the juices, soaking up every flavorful drop.
Step 4: Prepare and Mix in the Rice
While the chicken finishes up, cook the cheesy Mexican rice according to the package directions. When ready, stir the rice into the shredded chicken mixture in the slow cooker. This step pulls everything together, turning your dish into a hearty, cheesy, and satisfying meal that’s bursting with cozy taco flavors.
How to Serve Slow Cooker Taco Chicken and Rice Recipe
Garnishes
Adding garnishes not only makes your dish look irresistible but also turns up the flavor and texture. Try topping with freshly chopped cilantro for a burst of brightness, a dollop of cool sour cream to balance the spices, or sliced avocado for creamy richness. A sprinkle of shredded cheddar or a squirt of lime juice also takes this meal to the next level.
Side Dishes
This Slow Cooker Taco Chicken and Rice Recipe is perfectly satisfying on its own, but if you want to build a fuller meal, consider simple sides like a fresh green salad, warm tortillas for scooping, or charred corn on the cob. Black beans or a crunchy slaw with a tangy dressing bring extra freshness and texture that complement the tender, cheesy chicken and rice beautifully.
Creative Ways to Present
Feeling playful? Serve the mixture inside warm taco shells or stuffed into bell peppers for a festive twist. You can also pile it onto nachos or use it as a filling for burritos or quesadillas. Whichever way you choose, this recipe’s versatility means there’s always a fun new way to enjoy it.
Make Ahead and Storage
Storing Leftovers
Leftovers of this Slow Cooker Taco Chicken and Rice Recipe keep wonderfully in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen after resting and the rice remains flavorful and comforting.
Freezing
If you want to make this dish well in advance, it freezes beautifully. Store the cooked, cooled chicken and rice mixture in a freezer-safe container for up to 3 months. When ready to enjoy later, thaw overnight in the fridge for best results.
Reheating
Reheat leftovers on the stove over low heat or in the microwave until warmed through, stirring occasionally to make sure everything heats evenly. Adding a splash of water or chicken broth can help keep the rice tender and prevent drying out.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are great for this recipe. They stay juicy and tender and add a slightly richer flavor, which complements the taco seasoning beautifully.
Is it necessary to use the creamy soup, or can I substitute it?
The cream of chicken soup adds a lovely creamy texture and helps bind the flavors, but you can substitute it with a homemade béchamel or Greek yogurt mixed with chicken broth for a lighter version.
Can I make this recipe in an Instant Pot?
Yes, you can adapt this for an Instant Pot by using the sauté function to combine ingredients and then pressure cooking on high for about 10-12 minutes, followed by a natural release. Keep the rice separate and stir it in after cooking.
What can I add to make this spicier?
If you like it hot, add chopped jalapeños, a dash of cayenne pepper, or more diced chiles to increase the heat level without overwhelming the other flavors.
Is this recipe kid-friendly?
Very much so! The flavors are bold but not overpowering, especially if you adjust the spice level. Kids usually love the cheesy rice mixed with tender shredded chicken.
Final Thoughts
There’s something truly special about the Slow Cooker Taco Chicken and Rice Recipe that makes meal times feel cozy, flavorful, and effortless all at once. Whether you’re feeding a family, hosting friends, or craving a satisfying solo dinner, this recipe wins on all fronts. Give it a try and you might just find your new comfort food favorite that keeps you coming back for more.
Print
Slow Cooker Taco Chicken and Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican-American
Description
This Slow Cooker Taco Chicken and Rice recipe is a flavorful and easy-to-make dish perfect for busy weeknights. Tender, seasoned chicken breasts are slow-cooked with creamy soup and zesty diced tomatoes, then mixed with cheesy Mexican rice for a comforting, all-in-one meal the whole family will enjoy.
Ingredients
Chicken and Sauce
- 3 or 4 boneless skinless chicken breasts (about 2 pounds)
- 1 (1-oz) package taco seasoning
- 1 (10.5-oz) can unsalted cream of chicken soup
- 1 (10-oz) can diced tomatoes and green chiles, undrained
Rice
- 1 (7.6-oz) box Old El Paso Cheesy Mexican Rice
Instructions
- Prepare the Slow Cooker: Place the chicken breasts at the bottom of the slow cooker in an even layer.
- Mix and Add Sauce: In a bowl, combine the taco seasoning, cream of chicken soup, and the undrained diced tomatoes with green chiles. Pour this mixture evenly over the chicken in the slow cooker.
- Cook the Chicken: Cover the slow cooker and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the chicken is cooked through and tender.
- Shred the Chicken: Using two forks, shred the cooked chicken directly in the slow cooker to mix it well with the sauce.
- Prepare the Rice: While the chicken finishes cooking, prepare the Old El Paso Cheesy Mexican Rice according to the package directions on the stovetop.
- Combine and Serve: Stir the cooked rice into the shredded chicken and sauce mixture until well combined. Serve hot and enjoy!
Notes
- For a spicier dish, add a pinch of cayenne pepper or chopped jalapeños when mixing the sauce.
- You can substitute chicken thighs for breasts if you prefer darker meat.
- If you want to reduce sodium, use low-sodium cream of chicken soup and diced tomatoes.
- Leftovers keep well in the refrigerator for up to 3 days.
- Optional toppings include shredded cheese, sour cream, sliced avocado, or chopped cilantro.
