Slow Cooker Taco Chicken and Rice – only 5 ingredients! SO simple and SO delicious! Kids (and adults) gobble this up! Chicken, taco seasoning, Rotel diced tomatoes and green chiles, cream of chicken soup, and Mexican rice. Top the chicken and rice with your favorite taco toppings. We make this at least once a month. So easy and SO delicious! #slowcooker #crockpot #chicken #chickenandrice #mexican
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Pin This RecipeEasy Mexican Chicken & Rice
This Slow Cooker Taco Chicken & Rice is a weeknight favorite at our house. It is so simple to make with only 5 ingredients! Not only is this recipe easy to make, but it also tastes great! We love it as a comforting main dish or as a burrito bowl with all of our favorite taco toppings. It has become our go-to meal for taco night!
How to Make Chicken & Rice in the Crockpot
As I said, this chicken and rice is super easy to make in the slow cooker. Place some chicken in the slow cooker. Mix together taco seasoning, cream of chicken soup, and a can of diced tomatoes and green chiles. Cover the crockpot and cook. Once the chicken is cooked, shred it with two forks. Stir in some Mexican rice and serve.
Feel free to add in some corn, black beans, pinto beans, onions, or bell peppers. Those all sound super yummy!
What to Serve with Taco Chicken & Rice
This chicken and rice was a HUGE hit at our house. We ate this for dinner and had the leftovers for lunch the next day. SO good! Top the rice with your favorite taco toppings. We like to top it with salsa, cheese, sour cream, and guacamole.
This is a very hearty dish. You don’t need a lot of side dishes to go with it. We usually make some black beans or a salad. Here are a few of our favorite recipes from the blog that go great with this easy crockpot recipe:
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Slow Cooker Taco Chicken and Rice
Equipment:
Ingredients:
- 3 or 4 boneless skinless chicken breasts (2 pounds)
- 1 (1-oz) package taco seasoning
- 1 (10.5-oz) can Unsalted Cream of Chicken Soup
- 1 (10-oz) can diced tomatoes and green chiles, undrained
- 1 (7.6-oz) box Old El Paso Cheesy Mexican Rice
Instructions:
- Place chicken in the slow cooker. Combine taco seasoning, cream of chicken soup, and undrained tomatoes. Pour over chicken.
- Cover slow cooker and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.
- Using two forks, shred cooked chicken in the slow cooker.
- Prepare rice according to package directions. Stir into shredded chicken.
Notes:
- Can make rice a day in advance.
- If the mixture is too thick, add some chicken broth.
- I suggest using Unsalted Cream of Chicken Soup in this dish to control the sodium.
- You can buy it by the case at Amazon: https://amzn.to/49n4uZE
- Need Gluten-free Cream of Chicken Soup? You can buy it here: https://amzn.to/3MtqQ1s
- Here is our recipe for Homemade Cream of Chicken Soup: https://www.plainchicken.com/homemade-cream-of-chicken-soup/
- Can use low-sodium taco seasoning.
- Here is our recipe for Homemade Taco Seasoning made with chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt, and pepper: https://www.plainchicken.com/homemade-taco-seasoning/
Steph
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I made this last night and it was great! I served with tostido chips and we ate it kind of like a dip. For those asking rice questions, you CAN eat it without the rice added, it’s really good that way too. I did make the cheese rice and added it to ours but, I might make it again without adding the rice and just freeze the chicken mix for quick lunches or dinners. It’s very versatile.
If my chicken is cooked already, can I , after I cook my rice, combine on the stovetop or put in a casserole dish for ,say, 30 minutes?
Can cauliflower rice be use instead cheesy rice?
Can this be made in the instant pot? and if so, how long?
Thanks
I haven’t made this in the instant pot, so I can not say.
For anyone checking these comments for the answer: I did this in a ninja foodi. 1-1/2 cups chicken broth on high pressure for 8 minutes, let it depressurize for 12 minutes, fluff the rice, put the lid back on for 10-15 for the rice to absorb a little more fluid. Worked out great. Added extra Mexican style cheese at the end.
Made this tonight. Made yellow rice and chicken thighs instead of breasts. Also added a can of jalapeno bacon pinto beans. Topped it with lettuce, cheese, salsa (homemade) , and sour cream. SO GOOD!!
Whenever I cook chicken in the crock pot, it always ends up with so much liquid. Any advise to reduce the amount of liquid? I am using fresh chicken breasts. Would frozen breasts reduce the amount of liquid? Otherwise the recipe was good, but the extra liquid threw off the texture for me.
There is really no way to eliminate the liquid. It is released from the chicken as it cooks. You can always drain any excess liquid before adding the rice.
Thanks for the reply. I always am worried about removing some of the flavor if I do that. Maybe I can reduce the liquid in another pan. Thanks!
How would you do this in the instant pot??
Made this. Amazing. Gonna try and add smoked sausage as well and see how it turns out.
Do you think I can do this without the cream soup and use something in place of it? (Lactose intolerant.). Thank you!
Can you make it with white rice?
any cooked rice will work fine
Can you make this with can chicken?
I haven’t tried this with canned chicken, but I would assume any chicken would work just fine in this recipe.
Using ground beef because it’s what I had. Hopefully it still works! Adding corn and black beans. Smells amazing though!
how was it with the ground beef?