Slow Cooker Taco Chicken and Rice

An effortless meal that brings convenience and flavor together in a slow cooker.

Course Main Course

Keyword slow cooker taco chicken and rice

Prep Time 10

Cook Time 4

Servings cups

Calories 390kcal

Author Jessi Holden, MS, RDN

1½ lbs chicken breasts* If you prefer them diced, dice before adding them to the crock pot
1 can black beans drained, rinsed and low sodium if you can find them
1 can pinto beans drained, rinsed and low sodium if you can find them
1 can corn drained, rinsed and low sodium if you can find them
1 can diced tomatoes petite, fire roasted, regular, or no salt added are fine
1 cup salsa heat to your liking
2 cups broth chicken, garlic, vegetable or bone
3 tbsp chili powder
1 tbsp cumin
½ tsp garlic powder
½ tsp paprika

2 cups rice cook on the side or add to the slow cooker with additional 1½ cups broth in the last 30 minutes

Add the chicken to the bottom of the slow cooker. If you prefer, dice the chicken breasts.
Place all remaining ingredients in the crock pot.
Stir to mix and turn on high for 3-4 hours or low for 5-6.
In the last 30 minutes, if adding rice, mix in rice and an additional 1½ cups broth, recover and stir.
If chicken breasts were not diced. Remove, shred, replace and mix together.
Serve these bowls with your favorite taco toppings

*If you prefer, use 1.5 lbs of boneless, skinless chicken thighs instead

You can also enjoy this as a meat less meal by removing the chicken and leaving as is or subbing tempeh