Slow Cooker Cheesy Chicken Taco Rice
This cheesy chicken taco rice is a slow cooker favorite — full of tender shredded chicken, beans, taco flavor, and cheesy rice. So easy and satisfying!
- Prep Time: 5 minutes
- Cook Time: 4 hours (high)
- Total Time: 4 hours 5 minutes
- Yield: 4–6 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Tex-Mex, American
Ingredients
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 with green chiles (undrained)
1 (15 oz) can black beans, rinsed and drained
1 (7.6 oz) box Old El Paso Cheesy Mexican Rice
Shredded cheddar cheese (for topping)
Chopped scallions (for topping)
Instructions
Layer Ingredients in Slow Cooker:
Place chicken breasts at the bottom of the slow cooker. Pour rinsed black beans over the top.
Mix and Pour Sauce:
In a separate bowl, mix taco seasoning, cream of chicken soup, and undrained diced tomatoes with green chiles. Pour this mixture over the chicken and beans.
Cook:
Cover and cook on high for 3–4 hours (or low for 6–7 hours) until chicken is fully cooked and tender.
Shred Chicken:
Use two forks to shred the chicken directly in the slow cooker. Stir well to mix everything together.
Prepare Rice:
Cook the Cheesy Mexican Rice according to package instructions, then stir it into the slow cooker mixture.
Serve:
Top with shredded cheddar cheese and chopped scallions. Serve warm and enjoy!
Notes
For extra spice, use hot diced tomatoes with green chiles or add a dash of hot sauce.
This recipe is great for meal prep — it reheats well and can be stored in the fridge for 3–4 days.
You can substitute white or brown rice if preferred, but adjust seasoning accordingly.
Find it online: https://allrecipesmade.com/slow-cooker-cheesy-chicken-taco-rice/
