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Slow cooker taco chicken and rice in a bowl.
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5 from 1 vote

Slow Cooker Taco Chicken and Rice

Slow Cooker Taco Chicken and Rice is the perfect dump dinner for weeknights or anytime. With fluffy rice, tender chicken, and taco flavor.
Prep Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes
Servings: 6 servings
Calories: 498kcal
Author: Karin and Ken

Ingredients

  • 1 ½ pounds boneless skinless chicken breasts 2-3 chicken breasts
  • 1 small onion chopped
  • 2 large peppers chopped
  • 1 can (28 oz) diced tomatoes, canned not drained
  • 1 cup long grain rice uncooked
  • 1 cup chicken broth
  • 1 pkg (1 oz) taco seasoning or 3 tablespoons
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 cup cheese shredded (if desired)

Toppings (Optional)

  • 2 Roma tomatoes diced
  • 2 cups lettuce shredded
  • 1 cups cheese shredded
  • 1 cup sour cream
  • ¼ cup fresh cilantro finely chopped

Instructions

  • Spray the slow cooker with cooking spray.
  • Add the uncooked rice, diced tomatoes with their juices, chicken broth, red pepper, green pepper, onion, salt, and pepper. Stir well. Place the chicken breasts on top, sprinkle with taco seasoning, and top with 1 cup shredded cheese, if using.
  • Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the chicken is cooked through and the rice is tender.
  • Remove the chicken and shred it with two forks or a meat-shredding tool. Return it to the slow cooker and stir it into the rice mixture.
  • Spoon into bowls and top with diced Roma tomatoes, shredded lettuce, and shredded cheese. Garnish with cilantro and sour cream, if desired.

Video

Notes

  • The taco chicken and rice is ready when the chicken shreds easily, the rice is tender, and most of the liquid has been absorbed. 
  • Keep the lid closed during the main cooking time. Opening it releases heat and can slow the cooking process, which may lead to unevenly cooked chicken and rice. 
  • To keep the rice from turning mushy, measure the liquid carefully and avoid overcooking. Slow cookers trap moisture, so the rice continues absorbing liquid as it cooks and can become soft if there’s too much liquid or it cooks for too long.

Nutrition

Calories: 498kcal | Carbohydrates: 33g | Protein: 37g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 134mg | Sodium: 944mg | Potassium: 743mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1209IU | Vitamin C: 50mg | Calcium: 338mg | Iron: 1mg