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Taco Chicken and Rice

Taco Chicken and Rice: Your Easy One-Pot Dinner Adventure

Enjoy a delightful blend of flavors in Taco Chicken and Rice, a comforting one-pot meal perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces boneless, skinless chicken breasts Feel free to swap with precooked rotisserie chicken for a time saver.
For the Rice Base
  • 1 cup long-grain white rice If using brown rice, it may require extra cooking time and liquid adjustments.
  • 1 can (15 oz) black beans Kidney beans or pinto beans make excellent substitutes.
  • 1 can (15 oz) corn Frozen corn can be used without any hassle.
For the Flavor
  • 1 can (10 oz) diced tomatoes with green chilies Fresh tomatoes are great too; consider adding jalapeños for heat if desired.
  • 1 packet taco seasoning Homemade seasoning can be an exciting alternative.
  • 1 cup chicken broth Vegetable broth works perfectly for a vegetarian twist.
For the Toppings
  • 1 cup shredded cheddar cheese Try low-fat cheese or a dairy-free option if preferred.
  • 1/4 cup fresh cilantro, chopped If cilantro isn’t handy, parsley will do in a pinch.

Equipment

  • slow cooker

Method
 

Step‑by‑Step Instructions for Taco Chicken and Rice
  1. Begin by placing the 4 boneless, skinless chicken breasts at the bottom of your slow cooker. Spread them out evenly to create a solid base.
  2. In a large mixing bowl, combine 1 cup long-grain white rice, 1 can of black beans, 1 can of corn, and 1 can of diced tomatoes with green chilies. Stir in the taco seasoning and 1 cup of chicken broth.
  3. Pour the seasoned mixture over the chicken in the slow cooker, ensuring all the rice is covered by the liquid. Sprinkle salt and pepper to taste over the top before securing the lid.
  4. Set your slow cooker to low and cook for 6-7 hours, or on high for 3-4 hours, until the chicken is tender. The rice should be fully cooked.
  5. Once cooking is complete, use two forks to shred the chicken directly in the slow cooker, mixing it into the rice and bean base.
  6. Sprinkle 1 cup of shredded cheddar cheese over the top of the cooked mixture and let it sit for about 10 minutes to allow the cheese to melt.
  7. Top your Taco Chicken and Rice with 1/4 cup of freshly chopped cilantro before serving hot.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 35gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 900mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 250IUVitamin C: 15mgCalcium: 200mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze portioned Taco Chicken and Rice in airtight containers for up to 3 months.

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