Name: Slow Cooker Taco Chicken & Rice
Ingredients: 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

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):