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Slow Cooker Taco Chicken and Rice

A flavorful and easy meal combining tender chicken, hearty rice, and bold taco flavors, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups chicken breast Use boneless, skinless breasts for best results.
  • 1 cup rice (white or brown) Uncooked.
  • 1 can black beans, drained and rinsed Can use canned or cooked black beans.
  • 1 can corn, drained May substitute with fresh or frozen corn.
  • 1 packet taco seasoning Check for Halal compliance.
  • 2 cups chicken broth Low sodium preferred.
  • 1 cup salsa Check for Halal compliance.
  • 1 cup shredded cheese (cheddar or your choice) Optional for topping.
Optional Toppings
  • to taste sour cream
  • to taste avocado
  • to taste cilantro

Method
 

Preparation
  1. Start by placing the chicken breasts at the bottom of your slow cooker.
  2. Pour the uncooked rice evenly on top of the chicken.
  3. Add the black beans and corn, spreading them out for even cooking.
  4. Sprinkle the taco seasoning over everything.
  5. Pour the chicken broth and salsa over the layer of ingredients.
Cooking
  1. Cover the slow cooker, set it on low, and let it cook for 6-8 hours, or on high for 3-4 hours.
  2. Once cooked, shred the chicken directly in the slow cooker using two forks.
  3. Mix everything until well combined. Top with shredded cheese and let it melt slightly.
Serving
  1. Serve hot with your choice of toppings like sour cream, avocado, or fresh cilantro.

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze in portions for up to 3 months. Reheat on stovetop or microwave, adding a splash of chicken broth if needed.