Slow Cooker Taco Chicken & Rice
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!
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Servings: 6
Ingredients
- 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
Instructions
- 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.
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