Slow Cooker Cheesy Chicken Taco Rice Recipe

Introduction

This Slow Cooker Cheesy Chicken Taco Rice is a comforting and flavorful one-pot meal perfect for busy weeknights. Tender chicken simmers with beans, taco seasoning, and creamy soup, then combines with cheesy Mexican rice for a satisfying dish the whole family will love.

Ingredients

• 3-4 boneless skinless chicken breasts
• 1 (1-ounce) packet taco seasoning
• 1 (10.75-ounce) can cream of chicken soup
• 1 (10-ounce) can diced tomatoes and green chiles, undrained
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (7.6-ounce) box Old El Paso Cheesy Mexican Rice
• Cheddar cheese for topping
• Scallions for topping

Instructions

1. Step 1: Place the chicken breasts in the bottom of the slow cooker.
2. Step 2: Pour the rinsed and drained black beans over the chicken.
3. Step 3: In a bowl, combine the taco seasoning, cream of chicken soup, and undrained diced tomatoes with green chiles.
4. Step 4: Pour this mixture evenly over the chicken and beans in the slow cooker.
5. Step 5: Cover and cook on high for 3 to 4 hours, until the chicken is fully cooked.
6. Step 6: Use two forks to shred the chicken directly in the slow cooker, mixing it with the sauce and beans.
7. Step 7: Prepare the cheesy Mexican rice according to the package instructions.
8. Step 8: Stir the cooked rice into the slow cooker and mix well.
9. Step 9: Serve topped with shredded cheddar cheese and sliced scallions, if desired.

Tips & Variations

• For extra heat, add a pinch of cayenne pepper or use spicy taco seasoning.
• Swap black beans for pinto or kidney beans based on your preference.
• Use rotisserie chicken to save time and add smoky flavor.
• Try topping with avocado slices or a dollop of sour cream for creaminess.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of water to loosen the rice if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

It’s best to use thawed chicken breasts to ensure even cooking in the slow cooker. If using frozen, increase cooking time and check for doneness carefully.

Can I make this recipe gluten-free?

Yes, make sure to use gluten-free taco seasoning and confirm that the rice mix and soup do not contain gluten ingredients.

Slow Cooker Cheesy Chicken Taco Rice Recipe

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★★★★★

4.5 from 110 reviews

• Author: Rafael
• Total Time: 3 hours 10 minutes to 4 hours 10 minutes
• Yield: 4 to 6 servings 1x

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Description

This Slow Cooker Cheesy Chicken Taco Rice is a hearty, easy-to-make meal combining tender shredded chicken, flavorful taco seasoning, creamy soup, black beans, and cheesy Mexican rice. Cooked slowly to meld all the flavors perfectly, this dish is topped with cheddar cheese and scallions for a delicious finish, making it a comforting and satisfying dinner option.

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Ingredients

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Proteins

• 3–4 boneless skinless chicken breasts

Seasonings and Sauces

• 1 (1-oz) packet taco seasoning
• 1 (10.75-oz) can Cream of Chicken soup
• 1 (10-oz) can diced tomatoes and green chiles, undrained

Beans and Rice

• 1 (15-oz) can black beans, rinsed and drained
• 1 (7.6-oz) box Old El Paso Cheesy Mexican Rice

Toppings

• Cheddar cheese, shredded, for topping
• Scallions, chopped, for topping

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Instructions

1. Place chicken in slow cooker. Arrange the boneless skinless chicken breasts evenly at the bottom of your slow cooker to create a solid base for the other ingredients.
2. Add black beans. Pour the rinsed and drained black beans over the chicken to add texture and protein to the dish.
3. Mix sauce ingredients. In a bowl, combine the taco seasoning packet, cream of chicken soup, and undrained diced tomatoes with green chiles until fully blended.
4. Pour sauce over chicken and beans. Evenly pour the combined mixture on top of the chicken and beans in the slow cooker.
5. Cook on high. Cover the slow cooker with the lid and cook on the high setting for 3 to 4 hours, allowing the chicken to cook through and flavors to infuse.
6. Shred the chicken. Using two forks, shred the cooked chicken directly in the slow cooker to mix it with the beans and sauce.
7. Prepare rice. Cook the Old El Paso Cheesy Mexican Rice according to the package instructions on the stovetop or microwave.
8. Combine rice with slow cooker mixture. Stir the prepared cheesy Mexican rice into the slow cooker, mixing everything thoroughly.
9. Add toppings and serve. Sprinkle shredded cheddar cheese and chopped scallions over the top before serving to add freshness and extra flavor.

Notes

• If you prefer a thicker sauce, you can remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate.
• For a spicier kick, add diced jalapeños or hot sauce to the sauce mixture.
• This dish can be served with a side of sour cream, guacamole, or tortilla chips for added texture and flavor.
• Leftovers store well in the refrigerator for up to 3 days and can be reheated in the microwave or on the stovetop.

• Prep Time: 10 minutes
• Cook Time: 3 to 4 hours
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Mexican-American

Keywords: slow cooker chicken, cheesy taco rice, slow cooker dinner, easy chicken recipe, Mexican rice, black beans, shredded chicken, one pot meal