Slow Cooker Cheesy Chicken Taco Rice

Why You’ll Love This Recipe

I like this recipe because it’s a total time-saver. Everything cooks in the slow cooker, and the flavors come together effortlessly. It’s creamy, cheesy, and loaded with protein, making it a complete meal with minimal cleanup. Plus, it’s easy to double for leftovers or meal prep, and everyone always goes back for seconds.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3–4 boneless, skinless chicken breasts
1 (1-oz) packet taco seasoning
1 (10.75-oz) can cream of chicken soup
1 (10-oz) can diced tomatoes and green chiles, undrained
1 (15-oz) can black beans, rinsed and drained
1 (7.6-oz) box Old El Paso Cheesy Mexican Rice
Cheddar cheese, for topping
Chopped scallions, for garnish (optional)

Directions

1. Layer the ingredients:
I place the chicken breasts at the bottom of the slow cooker. Then I pour the black beans over the chicken.

2. Mix the sauce:
In a bowl, I stir together the taco seasoning, cream of chicken soup, and undrained diced tomatoes with green chiles. I pour this mixture over the chicken and beans.

3. Slow cook:
I cover and cook everything on high for 3 to 4 hours. The chicken becomes super tender and easy to shred.

4. Shred the chicken:
Once the chicken is fully cooked, I use two forks to shred it right in the slow cooker. I mix it well with the sauce and beans.

5. Prepare the rice:
While the chicken mixture is finishing, I prepare the cheesy Mexican rice according to the package directions on the stovetop.

6. Combine:
I stir the cooked rice into the slow cooker until everything is evenly mixed.

7. Top and serve:
Before serving, I sprinkle some shredded cheddar cheese over the top and garnish with chopped scallions for a fresh touch.

Servings and timing

Servings: 4–6
Prep time: 5 minutes
Cook time: 4 hours (on high)
Total time: 4 hours 5 minutes

Variations

• I sometimes use brown rice or cauliflower rice if I want to change things up or keep it lighter.

• For added heat, I add a few dashes of hot sauce or some sliced jalapeños before serving.

• A sprinkle of crushed tortilla chips adds crunch on top.

• I’ve also used rotisserie chicken to speed things up — just stir it in with the rice and reduce cook time.

• Mixing in frozen corn or sautéed bell peppers gives extra texture and color.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I microwave it in short bursts, stirring in between, or warm it gently on the stovetop. If it thickens too much, I add a splash of water or broth to loosen it up. This dish also freezes well — I freeze portions in individual containers for easy lunches.

FAQs

Can I cook this on low instead of high?

Yes, I cook it on low for 6–7 hours if I want it ready later in the day. Just make sure the chicken is fully cooked before shredding.

What if I don’t have the cheesy rice mix?

I’ve used plain rice and added some extra shredded cheese and taco seasoning to mimic the flavor. It still works great.

Can I make this without cream of chicken soup?

Yes, I’ve replaced it with a homemade version or used sour cream or plain Greek yogurt as a substitute for a different texture.

Is this recipe spicy?

It has a mild kick from the diced green chiles and taco seasoning. I adjust the heat by choosing mild or spicy seasoning and tomatoes.

What can I serve with this dish?

It’s great on its own, but I sometimes serve it with tortilla chips, avocado slices, or a side salad for a complete meal.

Conclusion

Slow Cooker Cheesy Chicken Taco Rice is a creamy, cheesy comfort meal that’s packed with flavor and incredibly easy to make. It’s the kind of dish I like having in my weeknight rotation — satisfying, simple, and always a hit at the table. Whether I’m feeding a hungry family or looking for leftovers that reheat beautifully, this one never lets me down.