Slow Cooker Taco Chicken & Rice is a one-pot, Tex-Mex–inspired dish that combines seasoned shredded chicken, rice, beans, and vegetables into a cohesive, savory meal. The slow cooker enables controlled hydration of the rice while infusing it with chili, cumin, and tomato-based flavors.

Flavor Profile

Savory base: Chicken + broth
Warm spice: Chili powder, cumin, paprika

Mild heat: Green chilies or taco seasoning
Body: Rice + beans
Brightness: Lime and cilantro finish

Ingredients (Serves 6)

1 ½–2 lbs boneless, skinless chicken breasts or thighs
1 cup long-grain white rice (uncooked, rinsed)
1 (15 oz) can black beans, drained and rinsed

1 (15 oz) can corn, drained
1 (10 oz) can diced tomatoes with green chilies
1 cup salsa

1 ½ cups low-sodium chicken broth
1 packet taco seasoning (or 2 tablespoons homemade blend)
1 teaspoon ground cumin

½ teaspoon smoked paprika
Salt & pepper to taste
Optional: 1 cup shredded cheddar or Monterey Jack

Optional garnish: cilantro, lime wedges, sour cream

Method

1. Layer Ingredients

Lightly grease slow cooker.

Place chicken at the bottom.

Sprinkle taco seasoning, cumin, paprika, salt, and pepper over the chicken.

Add beans, corn, tomatoes, and salsa.

Pour broth over everything.

2. Cook

Low: 4–5 hours
High: 2–3 hours

Chicken should reach an internal temperature of 165°F (74°C).

3. Add Rice

Remove chicken and shred with two forks.

Return shredded chicken to the slow cooker.

Stir in rinsed rice.

Cover and cook on high for 25–35 minutes, until rice is tender and liquid absorbed. Stir once midway if possible.

4. Finish

If using cheese, sprinkle over top, cover, and let melt 5 minutes.

Squeeze fresh lime juice before serving.

Texture & Structure

Tender shredded chicken
Soft but distinct grains of rice
Thick, cohesive mixture

Mildly creamy finish if cheese is added

Professional Notes

Rice Timing Matters

Adding rice too early can lead to overcooked texture. Incorporate during the final phase.

Liquid Balance

If mixture appears dry before rice is done, add ¼ cup warm broth.

Spice Calibration

Adjust chili level via salsa heat level or add red pepper flakes.

Variations

Brown Rice Version: Increase final cook time by 15–20 minutes.
Creamy Style: Stir in 4 oz softened cream cheese at the end.
Vegetable Boost: Add diced bell peppers during initial cook.
Low-Carb Adaptation: Substitute rice with cauliflower rice and reduce broth to ¾ cup (add in final 15 minutes).

Serving Suggestions

Wrapped in tortillas

Served in bowls with avocado
Topped with crushed tortilla chips
Paired with a simple cabbage slaw

Storage

Refrigerate up to 4 days
Freeze up to 2 months
Reheat with a splash of broth to restore moisture

Nutritional Snapshot (Approximate per serving)

Calories: 400–480
Protein: 30–35g
Carbohydrates: 45–55g

Fat: 8–14g

Final Assessment

Slow Cooker Taco Chicken & Rice functions as a complete, scalable meal optimized for convenience without sacrificing structure. Correct timing of rice addition and liquid control are the two primary technical variables for consistent results.

Slow Cooker Taco Chicken & Rice

Author: WAFA LI

Print Recipe

Ingredients

Scale

1½ lbs (680g) boneless, skinless chicken breasts or thighs
1 cup uncooked long-grain white rice (or parboiled for best texture)
1 (15 oz) can black beans, drained and rinsed

1 (15 oz) can corn kernels, drained
1 (10 oz) can diced tomatoes with green chiles (e.g., Rotel)
1 packet (1 oz) taco seasoning (or 2 tbsp homemade blend)

2 cups chicken broth
1 small onion, diced (optional)
Optional toppings: shredded cheese, sour cream, avocado, cilantro, lime wedges

Instructions

Layer in slow cooker: Place chicken in bottom of crock. Top with rice, black beans, corn, diced tomatoes, onion (if using), taco seasoning, and broth. Do not stir—this helps prevent mushy rice.
Cook:
- Low: 6–7 hours
- High: 3–4 hours
Shred & mix: Remove chicken; shred with forks. Return to slow cooker and gently stir everything together.
Rest 5–10 minutes to let rice absorb remaining liquid.

Serve hot, topped with cheese, sour cream, avocado, or fresh cilantro.

💡 Pro Tips:
– Use parboiled (converted) rice if your slow cooker runs hot—it holds its shape better.
– For low-carb: Skip rice and add extra veggies like bell peppers or zucchini.
– Make it spicier: Add a diced jalapeño or extra hot Rotel.

Prep Time & Nutrition (per serving, serves 6):