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Slow Cooker Taco Chicken & Rice

A hearty, one-pot meal featuring tender chicken cooked with taco seasoning, creamy soup, and cheesy rice, perfect for busy families.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds boneless (skinless) chicken breasts Approximately 3 or 4 breasts
  • 1 oz taco seasoning mix
  • 10.5 oz Cream of Chicken or Mushroom soup
  • 10 oz diced tomatoes and green chilies, undrained
  • 7.6 oz Old El Paso Cheesy Mexican Rice or equivalent

Method
 

Preparation
  1. Carefully position the chicken breasts at the base of the slow cooker.
  2. In a separate bowl, methodically combine the taco seasoning mix, your chosen creamy soup, and the can of diced tomatoes and green chilies, ensuring they are blended well.
  3. Pour the mixture from the bowl over the chicken in the slow cooker.
Cooking
  1. Seal the slow cooker with its lid and cook on low heat for 6 to 8 hours or on high heat for 3 to 4 hours.
  2. Upon completion of the cooking period, use two forks to shred the chicken inside the slow cooker.
  3. Prepare the Cheesy Mexican Rice according to the packaging guidelines and integrate it thoroughly with the shredded chicken mixture.

Notes

Serve with toppings like sour cream, shredded cheese, cilantro, or jalapeños. Store leftovers in airtight containers in the fridge for up to 4 days or freeze for up to 2 months.