Slow Cooker Cheesy Chicken Taco Rice Recipe
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.
- 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
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
- Prepare the Slow Cooker: Place the boneless skinless chicken breasts in the bottom of the slow cooker, creating a base layer for the dish.
- Add the Beans: Pour the rinsed and drained black beans over the chicken breasts evenly for added texture and protein.
- 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.
- 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.
- 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.
- 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.
- Prepare the Rice: Meanwhile, prepare the Old El Paso Cheesy Mexican Rice according to the package instructions on the stovetop.
- 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.
- 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
