Dive into a simple yet delectable fusion of chicken, taco seasoning, Rotel diced tomatoes, cream of chicken soup, and cheesy Mexican rice with our Slow Cooker Taco Chicken & Rice. Only five ingredients needed for a fiesta in your mouth!
Aah, Slow Cooker Taco Chicken & Rice. This dish, my dear readers, holds a special place in my heart, reminiscent of those lazy Sundays at my grandma’s. She’d often say, “Why sweat in the kitchen when the slow cooker can do it for you?” Her wisdom was unparalleled, like her taste in food. This recipe, shared over countless heartwarming stories, epitomizes the love and warmth she infused into every dish. So, every time I prepare this, I’m transported to that cozy nook in her kitchen, wrapped in the comforting aroma of her love (and taco seasoning!). And if you’re wondering about its popularity in our family, let’s just say the kids have unofficially renamed it to “Gobble-It-Up Chicken.” Yep, it’s THAT good!
Why You’ll Love Slow Cooker Taco Chicken & Rice:
You know those dishes that spell simplicity, taste, and comfort all at once? That’s Slow Cooker Taco Chicken & Rice for you! First, it’s a 5-ingredient wonder, making your grocery trips a breeze. Second, it’s a set-it-and-forget-it recipe, making it perfect for those of us who’d rather watch a movie (or two) than stand by the stove. Plus, versatility galore! Add your favourite taco toppings and bam! A new dish every time. It’s kid-approved, adult-adored, and a party-pleaser. What’s not to love?
Ingredients Notes For Slow Cooker Taco Chicken & Rice:
Ah, the crux of our culinary delight!
- Chicken breasts: Boneless & skinless is the way to go for ease and tenderness.
- Taco seasoning: Now, there’s the store-bought kind or, if you’re feeling adventurous, make a batch at home and adjust the heat to your heart’s desire.
- Cream of Chicken or Mushroom soup: Go for what you love, but the creaminess they bring? Sublime!
- Rotel Diced Tomatoes & Green Chiles: This adds a hint of tang and spice, but you can opt for the milder version if you’re a soft taco kind of person.
- Old El Paso Cheesy Mexican Rice: Our grainy hero! This rice isn’t just filler; it’s flavor-packed and pairs perfectly with our shredded chicken masterpiece.
Slow Cooker Taco Chicken & Rice Steps Explained:
Alright, folks, roll up those sleeves (or don’t, this is really easy)!
- Step 1: Start by placing that lovely chicken in the slow cooker.
- Step 2: Time for a mix! Blend together your taco seasoning, your choice of creamy soup, and those spicy (or not-so-spicy) tomatoes. Pour this over the chicken. The magic’s beginning.
- Step 3: Seal the deal. Cover your slow cooker and let time do its thing. Low and slow for 6 to 8 hours or kick it up a notch on high for 3 to 4. Either way, your house is going to smell divine.
- Step 4: Post cook time, channel your inner musician and play the forks to shred that succulent chicken right there in the slow cooker.
- Step 5: Whisk up that box of cheesy Mexican rice as per its instructions and stir it into the shredded chicken. Voila! Dinner, served.
So, you’ve managed to resist and have leftovers? Kudos! Here’s how to store our beloved dish: Allow the Taco Chicken & Rice to cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. Reheat on the stove or in a microwave. Planning a future taco-night? This dish is freezer-friendly! Just pop it in a freezer-safe bag or container, and it’ll keep for up to 2 months.
Variations and Substitutions:
Feeling experimental? Here’s the lowdown on some fun twists:
- Chicken: Swap boneless chicken thighs for a richer flavor.
- Veggie Love: Throw in some corn or black beans for added texture and taste.
- Spice it up: Experiment with different kinds of chili or add jalapeños for an extra kick.
- Rice: Can’t find the Old El Paso? Use any pre-cooked Mexican rice or even plain cooked rice; just jazz it up with some cheese and spices.
- Vegetarian mode: Replace chicken with tofu or a meat substitute and switch the soup for a vegetarian-friendly version.
So, whether you’re sticking to the OG recipe or going rogue, there’s a Taco Chicken & Rice for everyone!
Slow Cooker Taco Chicken & Rice
- 2 pounds of boneless skinless chicken breasts (approximately 3 or 4 breasts)
- 1 packet 1-oz of taco seasoning mix
- 1 can 10.5-oz of Cream of Chicken or Mushroom soup
- 1 can 10-oz of diced tomatoes and green chilies, undrained
- 1 box 7.6-oz of Old El Paso Cheesy Mexican Rice or equivalent
- Carefully position the chicken breasts at the base of the slow cooker.
- 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.
- Proceed to pour the mixture from the bowl over the chicken in the slow cooker.
- Seal the slow cooker with its lid. Opt to cook on a low heat setting for a duration of 6 to 8 hours. Alternatively, for a quicker cooking time, choose a high heat setting for a duration of 3 to 4 hours.
- Upon completion of the cooking period, use two forks to meticulously shred the chicken inside the slow cooker.
- According to the packaging guidelines, prepare the Cheesy Mexican Rice. Once cooked, integrate it thoroughly with the shredded chicken mixture.