Description
Slow Cooker Taco Chicken and Rice is a quick, one‑pot Mexican‑style dinner that combines tender chicken, seasoned rice, black beans, corn, and tomatoes. Perfect for busy weeknights, this easy recipe yields a hearty, flavorful meal topped with melted cheese and fresh cilantro, ideal for family tables and Pinterest sharing.
Ingredients
Scale
- 1 pound chicken breasts, boneless and skinless
- 1 cup beef broth
- 1 cup grape juice
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 packet taco seasoning
- 1 cup long‑grain rice
- 1 cup diced tomatoes, canned or fresh
- 1 cup shredded cheese, for topping
- Optional: chopped cilantro, for garnish
Instructions
- Place chicken breasts in the bottom of the slow cooker.
- Pour beef broth and grape juice over the chicken, then add black beans, corn, taco seasoning, rice, and diced tomatoes.
- Stir to combine all ingredients.
- Cover and cook on low for 6‑8 hours or high for 3‑4 hours until chicken is cooked through and rice is tender.
- Shred the chicken with two forks and stir everything together.
- Serve hot, topped with shredded cheese and optional cilantro.
Notes
- For extra heat
- add diced jalapeño or a pinch of cayenne. Brown rice can be used with a slight increase in liquid. Leftovers reheat well with a splash of broth.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 6 servings
- Calories: 420
- Sugar: 2g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Slow Cooker Taco Chicken and Rice, easy taco chicken recipe, slow cooker chicken rice, Mexican chicken dinner, one pot chicken rice, quick weeknight meals, chicken taco casserole, slow cooker Mexican rice, chicken rice bowl, family friendly dinner