Mouthwatering Taco Chicken and Rice for Effortless Dinners

Enjoy a delightful Taco Chicken and Rice meal that is both comforting and easy to prepare for the family.

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Prep Time 15

Cook Time 6

Resting Time 10

Total Time 6 25

Servings: 6 servings

Course: Dinner

Cuisine: Mexican

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 pounds Chicken Breasts Use rotisserie chicken for faster preparation
1 cup Long-Grain White Rice Substitute with brown rice, adjusting liquid and time

For the Additions

1 can Black Beans No direct substitutions necessary
1 cup Corn Frozen corn works as a great substitute for canned
1 can Diced Tomatoes with Green Chilies Use fresh diced tomatoes or other canned varieties

For Flavor

1 packet Taco Seasoning Feel free to use homemade seasoning
2 cups Chicken Broth Swap for vegetable broth if desired

For Topping

1 cup Shredded Cheddar Cheese Use low-fat cheese or omit for a lighter option
1/4 cup Fresh Cilantro Green onions or parsley are good substitutes

Equipment

slow cooker

Method

Step-by-Step Instructions

Prepare the Slow Cooker by placing chicken breasts at the bottom.
Combine rice, black beans, corn, diced tomatoes, taco seasoning, and chicken broth in a bowl.
Pour the mixture over the chicken and spread it evenly.
Cook on low for 6–7 hours or high for 3–4 hours until chicken is tender.
Shred the chicken in the slow cooker and mix with the rice and beans.
Add shredded cheddar cheese on top and let melt.
Garnish with fresh cilantro before serving.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 35gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 900mgPotassium: 800mgFiber: 8gSugar: 3gVitamin A: 15IUVitamin C: 20mgCalcium: 20mgIron: 15mg

Notes

Leftovers can be stored in airtight containers for up to 3 days. They freeze well for longer storage.

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