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Description
Easy slow cooker recipe for flavorful Mexican chicken and rice.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 cup long-grain rice
- 1 can (10.75 oz) condensed cream of chicken soup
- 1 can (10 oz) diced tomatoes and green chilies
- 1 cup chicken broth
- 1 packet taco seasoning
- 1/2 cup shredded cheddar cheese
Instructions
- Place chicken breasts in the crock pot.
- Add rice, cream of chicken soup, diced tomatoes and green chilies, chicken broth, and taco seasoning.
- Stir to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until chicken is cooked through and rice is tender.
- Shred chicken with two forks.
- Stir in cheddar cheese until melted.
- Serve hot.
Notes
- For a spicier dish, add more taco seasoning or a pinch of cayenne pepper.
- You can substitute brown rice, but it may require a longer cooking time.
- Garnish with your favorite toppings like sour cream, salsa, or avocado.
- Prep Time: 5 min
- Cook Time: 4 hr
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg