Description
Indulge in the ultimate comfort food experience with our Slow Cooker Taco Chicken and Rice recipe. This dish combines tender chicken breasts with the bold flavors of taco seasoning, creamy soup, and zesty tomatoes and chiles. Plus, with the convenience of a slow cooker, you can enjoy a delicious meal with minimal effort. Let’s dive into the recipe!
Ingredients
- 3 or 4 boneless skinless chicken breasts (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)
- 1 (7.6-oz) box Old El Paso Cheesy Mexican Rice
Instructions
- Prepare the Chicken: Start by placing the chicken breasts in the slow cooker.
- Mix the Flavor: In a bowl, combine the taco seasoning, cream of chicken soup, and undrained tomatoes. Pour this flavorful mixture over the chicken in the slow cooker.
- Slow Cook: Cover the slow cooker and let it work its magic. Cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours until the chicken is tender and thoroughly cooked.
- Shred the Chicken: Once the chicken is cooked, use two forks to shred it directly in the slow cooker.
- Prepare the Rice: While the chicken is cooking, prepare the Old El Paso Cheesy Mexican Rice according to the package directions.
- Combine and Serve: Stir the cooked rice into the shredded chicken mixture in the slow cooker. Serve hot and savor the delightful flavors of this easy Slow Cooker Taco Chicken and Rice!
Notes
Serving Tips:
- Garnish with Fresh Ingredients: Add a pop of freshness to your dish by garnishing with chopped cilantro, diced avocado, or a squeeze of lime juice before serving.
- Create a Taco Bar: Set up a taco bar with various toppings like shredded cheese, diced onions, sour cream, and salsa. Let everyone customize their Slow Cooker Taco Chicken and Rice according to their preferences.
- Serve with Tortilla Chips: Accompany your meal with a side of crispy tortilla chips for dipping or scooping up the delicious chicken and rice mixture.
- Pair with a Side Salad: Balance out the flavors with a light side salad dressed with a tangy vinaigrette or creamy avocado dressing.
- Make it a Wrap: Spoon the chicken and rice mixture into warm flour tortillas to create flavorful tacos or wraps. Top with your favorite toppings for an easy handheld meal.
Storage Tips:
- Refrigeration: Allow any leftovers to cool completely before transferring them to an airtight container. Store in the refrigerator for up to 3-4 days.
- Freezing: This dish freezes well. Place cooled leftovers in a freezer-safe container or resealable freezer bags, removing as much air as possible. Label with the date and store in the freezer for up to 2-3 months.
- Reheating: Reheat individual portions in the microwave until heated through, or warm larger quantities on the stovetop over medium heat, stirring occasionally. Add a splash of broth or water to prevent the rice from drying out.
By following these serving and storage tips, you can make the most of your Slow Cooker Taco Chicken and Rice, whether you’re serving it fresh or enjoying leftovers later on.
