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, seasoned with taco spices and combined with cheesy Mexican rice, creates a dish that’s both hearty and satisfying.

Ingredients

• 3-4 boneless skinless chicken breasts
• 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
• 1 (15-oz) can black beans, rinsed and drained
• 1 (7.6-oz) box Old El Paso Cheesy Mexican Rice
• Cheddar cheese and scallions for topping

Instructions

1. Step 1: Place the chicken breasts in the bottom of the slow cooker. Pour the rinsed and drained black beans over the chicken.
2. Step 2: In a bowl, combine the taco seasoning, Cream of Chicken soup, and undrained diced tomatoes with green chiles. Pour this mixture evenly over the chicken and beans.
3. Step 3: Cover the slow cooker and cook on high for 3 to 4 hours, until the chicken is fully cooked and tender.
4. Step 4: Using two forks, shred the cooked chicken directly in the slow cooker, mixing it well with the other ingredients.
5. Step 5: Prepare the Cheesy Mexican Rice according to the package directions. Stir the cooked rice into the slow cooker, combining it with the shredded chicken mixture.
6. Step 6: Serve topped with shredded cheddar cheese and chopped scallions if desired. Enjoy!

Tips & Variations

• For extra spice, add a pinch of cayenne pepper or some chopped jalapeños to the tomato mixture.
• Use chicken thighs instead of breasts for a juicier texture.
• Try substituting black beans with pinto beans or corn for a different twist.
• Leftover rice can be replaced with quinoa or cauliflower rice for a lighter option.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through. Adding a splash of water or broth when reheating helps maintain moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe in an electric pressure cooker?

Yes, you can cook the chicken and beans in an electric pressure cooker on high pressure for about 15 minutes, then shred the chicken and stir in the prepared rice as directed.

Can I prepare the rice directly in the slow cooker?

It’s best to cook the Mexican rice separately according to package instructions to ensure proper texture, then stir it into the slow cooker at the end to combine flavors.

Slow Cooker Cheesy Chicken Taco Rice Recipe

Print Recipe

★★★★★

4.6 from 111 reviews

This Slow Cooker Cheesy Chicken Taco Rice is a comforting, flavorful one-pot meal perfect for busy days. Tender chicken breasts cook slowly with taco seasoning, creamy soup, diced tomatoes, and black beans, then mixed with cheesy Mexican rice for a hearty, delicious dinner topped with cheddar cheese and scallions.

• Author: Dylan
• Prep Time: 10 minutes
• Cook Time: 3 hours 30 minutes
• Total Time: 3 hours 40 minutes
• Yield: 4–6 servings 1x
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Chicken & Beans

• 3–4 boneless skinless chicken breasts
• 1 15-ounce can black beans, rinsed and drained

Seasoning & Sauce

• 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

Rice & Toppings

• 1 7.6-ounce box Old El Paso Cheesy Mexican Rice
• Cheddar cheese, shredded, for topping
• Scallions, chopped, for topping

Instructions

1. Prepare the Slow Cooker: Place the boneless skinless chicken breasts in the bottom of the slow cooker, creating a base layer for the dish.
2. Add the Beans: Pour the rinsed and drained black beans over the chicken breasts evenly for added texture and protein.
3. Mix the Sauce: In a separate bowl, combine the taco seasoning packet, cream of chicken soup, and undrained diced tomatoes with green chiles until well combined.
4. Pour Sauce Over Chicken and Beans: Pour the seasoned soup mixture over the chicken and black beans in the slow cooker, ensuring even coverage for flavor infusion.
5. Cook Slowly: Cover the slow cooker with its lid and set it to cook on high for 3 to 4 hours, allowing the chicken to become tender and flavors to meld.
6. Shred the Chicken: Once the cooking time is complete, use two forks to shred the cooked chicken directly in the slow cooker to incorporate it fully.
7. Prepare the Rice: Meanwhile, prepare the Old El Paso Cheesy Mexican Rice according to the package instructions on the stovetop.
8. Combine Rice and Slow Cooker Mixture: Stir the cooked cheesy Mexican rice into the slow cooker, blending it with the shredded chicken, beans, and sauce.
9. Add Toppings and Serve: Top with shredded cheddar cheese and chopped scallions if desired, then serve hot and enjoy your cheesy, flavorful taco rice meal.

Notes

• You can substitute chicken breasts with thighs for a juicier texture.
• If you prefer a spicier dish, add some chopped jalapeños or use a spicy taco seasoning mix.
• Leftovers store well in the refrigerator for up to 3 days and reheat easily.
• For a creamier texture, stir in a dollop of sour cream before serving.
• Consider adding corn or bell peppers for extra veggies and color.

Keywords: slow cooker chicken taco rice, cheesy chicken rice, slow cooker Mexican chicken, easy taco rice recipe, one pot chicken dinner