Description
A flavorful and easy-to-make slow cooker dish featuring taco-seasoned chicken and rice.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 packet taco seasoning
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 (10 oz) can Rotel (diced tomatoes with green chilies)
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn (frozen or canned and drained)
- 1 cup uncooked long grain white rice
- 2 cups low-sodium chicken broth
- 1 cup shredded cheddar cheese
- Optional toppings: sour cream, chopped cilantro, diced avocado, jalapeños, green onions
Instructions
- Place chicken in the bottom of the slow cooker. Sprinkle taco seasoning, cumin, and chili powder evenly over the chicken.
- Add Rotel, black beans, and corn on top.
- Pour in the uncooked rice and then the chicken broth. Gently stir everything except the chicken to combine.
- Cover and cook on LOW for 4–5 hours or HIGH for 2½–3 hours, until the chicken is cooked through and rice is tender.
- Shred the chicken in the pot using two forks and stir to mix evenly with the rice.
- Sprinkle with shredded cheddar cheese. Cover again and let melt for about 5–10 minutes.
- Serve with your favorite toppings and enjoy!
Notes
- For a spicier dish, add more chili powder or jalapeños.
- Can substitute chicken with turkey or a plant-based protein for a different flavor.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 4–5 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 2g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 6g
- Protein: 36g
- Cholesterol: 90mg