This Slow Cooker Taco Chicken & Rice is a weeknight favorite at our house. It is so simple to make with only 5 ingredients! Not only is this recipe easy to make, but it also tastes great! We love it as a comforting main dish or as a burrito bowl with all of our favorite taco toppings. It has become our go-to meal for taco night!
How to Make Chicken & Rice in the Crockpot
As I said, this chicken and rice is super easy to make in the slow cooker. Place some chicken in the slow cooker. Mix together taco seasoning, cream of chicken soup, and a can of diced tomatoes and green chiles. Cover the crockpot and cook. Once the chicken is cooked, shred it with two forks. Stir in some Mexican rice and serve.
Feel free to add in some corn, black beans, pinto beans, onions, or bell peppers. Those all sound super yummy!
What to Serve with Taco Chicken & Rice
This chicken and rice was a HUGE hit at our house. We ate this for dinner and had the leftovers for lunch the next day. SO good! Top the rice with your favorite taco toppings. We like to top it with salsa, cheese, sour cream, and guacamole.
This is a very hearty dish. You don’t need a lot of side dishes to go with it. We usually make some black beans or a salad.
SLOW COOKER TACO CHICKEN AND RICE
Ingredients:
3 or 4 boneless skinless chicken breasts (2 pounds)
1 (1-oz) packet taco seasoning
1 (10.75-oz) can Cream of Chicken or Mushroom soup
1 (10-oz) can diced tomatoes and green chiles, undrained
1 (7.6-oz) box Old El Paso Cheesy Mexican Rice
Instructions:
Place chicken in the slow cooker. Combine taco seasoning, cream of chicken soup, and undrained tomatoes. Pour over chicken.
Cover slow cooker and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.
Using two forks, shred cooked chicken in the slow cooker.
Prepare rice according to package directions. Stir into shredded chicken.