Easy Crockpot Taco Chicken and Rice – Creamy Slow Cooker Family Dinner Recipe
Crockpot Taco Chicken and Rice is a hearty and flavorful slow cooker meal made with tender shredded chicken, zesty taco seasoning, and creamy Mexican-style rice. It’s an easy family-friendly dinner packed with bold Tex-Mex flavor and perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 4–6 servings 1x
- Category: Main Dish
- Method: Crockpot
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 packet taco seasoning
- 1 can (10.5 oz) unsalted cream of chicken soup
- 1 can (10 oz) diced tomatoes with green chilies, undrained
- 1 box cheesy Mexican-style rice mix (7.6 oz)
Instructions
- Place chicken breasts in the bottom of a slow cooker.
- In a bowl, mix taco seasoning, cream of chicken soup, and diced tomatoes with green chilies.
- Pour mixture over the chicken.
- Cover and cook on Low for 6–8 hours or High for 3–4 hours until chicken is tender.
- Shred chicken directly in the slow cooker using two forks.
- Prepare Mexican rice according to package instructions.
- Stir cooked rice into the shredded chicken mixture until well combined.
- Serve warm with toppings like cheese, sour cream, avocado, cilantro, or tortilla chips.
Notes
- Use unsalted cream of chicken soup to better control sodium levels.
- Adjust taco seasoning to your preferred spice level.
- Add black beans or corn for extra texture and nutrition.
- Leftovers store well in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 70mg