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Taco Chicken and Rice

Taco Chicken and Rice: Your Easy Comfort Food Solution

Taco Chicken and Rice is a simple, comforting one-pot meal featuring tender chicken, hearty rice, and zesty taco flavors, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 6 hours
Resting Time 10 minutes
Total Time 6 hours 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 lbs Boneless, skinless chicken breasts Can substitute with cooked rotisserie chicken for faster prep
For the Base
  • 1 cup Long-grain white rice Brown rice can be used, adjust water and cooking time
  • 1 cans (15 oz) Black beans Can be omitted for a lower-carb option or swapped with cooked quinoa
  • 1 cans (15 oz) Corn Fresh or frozen corn works well
For the Flavor
  • 1 cans (10 oz) Diced tomatoes with green chilies Consider plain diced tomatoes for a milder taste
  • 1 packet Taco seasoning Homemade versions are lower in sodium and customizable
  • 2 cups Chicken broth Vegetable broth can replace for vegetarian options
For the Finishing Touches
  • 1 cup Shredded cheddar cheese Low-fat cheese is a lighter alternative
  • 1/4 cup Fresh cilantro, chopped Optional, skip if cilantro is not preferred
  • Salt and pepper Adjust to taste

Equipment

  • Slow cooker

Method
 

Preparation Steps
  1. Start by placing the boneless, skinless chicken breasts at the bottom of your slow cooker. Spread them out evenly for even cooking.
  2. In a large mixing bowl, combine the long-grain white rice, black beans, corn, and diced tomatoes with green chilies. Sprinkle in the taco seasoning and pour in the chicken broth. Stir until evenly coated.
  3. Pour the rice and bean mixture over the chicken in the slow cooker. Season with salt and pepper to taste, ensuring the rice is evenly distributed over the chicken.
  4. Secure the lid on the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is easy to shred.
  5. Once cooked, shred the chicken directly in the slow cooker using two forks.
  6. Sprinkle the shredded cheddar cheese evenly over the mixture in the slow cooker. Let it sit for about 10 minutes to allow the cheese to melt.
  7. Before serving, sprinkle with freshly chopped cilantro for a pop of color and added flavor.

Nutrition

Serving: 1cupCalories: 450kcalCarbohydrates: 50gProtein: 35gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 900mgPotassium: 800mgFiber: 10gSugar: 3gVitamin A: 15IUVitamin C: 20mgCalcium: 20mgIron: 15mg

Notes

Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months. Thaw in the refrigerator and reheat with a splash of chicken broth for moisture.

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