Slow Cooker Taco Chicken and Rice

Slow Cooker Taco Chicken and Rice

👉Ingredients:

↪️2 lbs boneless, skinless chicken breasts

↪️1 cup salsa (mild, medium, or hot depending on your taste)

↪️1 packet taco seasoning mix (about 1 oz)

↪️1 cup chicken broth

↪️1 cup uncooked long-grain white rice

↪️1 can (15 oz) black beans, rinsed and drained

↪️1 cup corn (frozen or canned, drained if using canned)

↪️1 bell pepper, diced (any color)

↪️1 small onion, diced

↪️1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)

↪️Salt and pepper to taste

↪️Fresh cilantro for garnish (optional)

↪️Sour cream for serving (optional)

👉Instructions:

✅️1. Prepare the slow cooker:

◾️Place the chicken breasts in the bottom of your slow cooker.

✅️2. Add flavor:

◾️Pour the salsa and chicken broth over the chicken. Sprinkle the taco seasoning mix evenly on top.

✅️3. Cook the chicken:

◾️Cover and cook on low for 4–6 hours or on high for 2–3 hours, until the chicken is fully cooked and easy to shred.

✅️4. Shred the chicken:

◾️Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.

✅️5. Add the rest:

◾️Stir in the uncooked rice, black beans, corn, diced bell pepper, and diced onion. Mix everything well.

✅️6. Continue cooking:

◾️Cover and cook on high for another 45–60 minutes, or until the rice is tender and most of the liquid is absorbed. Stir occasionally if possible.

✅️7. Finish it off:

◾️Once the rice is done, sprinkle the shredded cheese on top. Cover for 5–10 more minutes until the cheese melts.

✅️8. Serve and garnish:

◾️Taste and adjust salt and pepper if needed. Serve hot, garnished with fresh cilantro and a dollop of sour cream if desired.