Creamy Slow Cooker Cheesy Chicken Taco Rice Recipe

Introduction

This Slow Cooker Cheesy Chicken Taco Rice is a comforting and flavorful one-pot meal that’s perfect for busy days. With tender chicken, savory taco seasoning, and creamy cheese, it brings a delicious twist to classic ingredients.

Ingredients

• 2 cups cooked chicken, shredded
• 1 cup long-grain white rice, uncooked
• 1 packet taco seasoning
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1 cup salsa
• 1 ½ cups chicken broth or water

Instructions

1. Step 1: In the slow cooker, combine the shredded chicken, uncooked rice, taco seasoning, salsa, and chicken broth. Stir everything together to distribute the seasoning evenly.
2. Step 2: Cover and cook on low for 3 to 4 hours, or until the rice is tender and the liquid is absorbed.
3. Step 3: Stir in the shredded cheese until melted and creamy. Let it sit for a few minutes before serving.

Tips & Variations

• You can use frozen chicken breasts or thighs; just increase cooking time slightly until fully cooked.
• For extra flavor, add diced onions or bell peppers at the start of cooking.
• Swap the salsa for green salsa (verde) to change up the flavor profile.
• Add a can of black beans or corn for added texture and nutrition.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water to keep the rice moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Yes, but brown rice will require a longer cooking time and possibly more liquid. It’s best to cook the brown rice separately and add it to the slow cooker near the end.

Is it possible to make this recipe on high in the slow cooker?

Yes, you can cook on high for about 1.5 to 2 hours, but keep an eye on the liquid to prevent the rice from drying out or burning.

Creamy Slow Cooker Cheesy Chicken Taco Rice Recipe

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★★★★★

4.6 from 500 reviews

This Slow Cooker Cheesy Chicken Taco Rice is a comforting and flavorful one-pot meal. Combining tender chicken, perfectly cooked rice, zesty taco seasoning, melted cheese, and savory salsa, it offers a creamy and delicious Tex-Mex inspired dish perfect for busy days.

• Author: Marco
• Prep Time: 10 minutes
• Cook Time: 4 to 5 hours
• Total Time: 4 hours 10 minutes
• Yield: 4 to 6 servings 1x
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: Tex-Mex

Ingredients

Scale 1x2x3x

Ingredients

• 1.5 pounds boneless, skinless chicken breasts
• 1 cup long grain white rice
• 1 packet (1 oz) taco seasoning mix
• 1 cup shredded cheddar cheese
• 1 cup salsa (mild or medium heat based on preference)
• 1.5 cups chicken broth
• Optional garnishes: chopped cilantro, sliced green onions, sour cream, avocado slices

Instructions

1. Prepare the ingredients: Rinse the rice under cold water until the water runs clear to remove excess starch. Measure and gather all ingredients.
2. Add ingredients to the slow cooker: Place the chicken breasts in the bottom of the slow cooker. Sprinkle the taco seasoning evenly over the chicken. Add the rinsed rice, chicken broth, and salsa, spreading them evenly around and over the chicken.
3. Cook the mixture: Cover the slow cooker with the lid and cook on low for 4 to 5 hours, or until the chicken is fully cooked and the rice is tender and creamy. Avoid opening the lid during cooking to maintain temperature and moisture.
4. Shred the chicken: Once cooked, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker and stir gently to combine with the rice mixture.
5. Add cheese and finalize: Sprinkle the shredded cheddar cheese evenly over the rice and chicken. Cover again and let it sit for 5 to 10 minutes to allow the cheese to melt thoroughly.
6. Serve: Spoon the cheesy chicken taco rice into bowls. Garnish with optional toppings like chopped cilantro, sliced green onions, sour cream, or avocado slices if desired. Enjoy hot.

Notes

• For a spicier version, use a medium or hot salsa and add diced jalapeños.
• You can substitute brown rice, but increase cooking time to about 6-7 hours on low.
• Use low-sodium chicken broth to reduce sodium content.
• Leftovers store well in an airtight container in the refrigerator for up to 3 days.
• For a dairy-free version, omit cheese or use a plant-based cheese alternative.

Keywords: slow cooker chicken, cheesy chicken taco rice, crockpot taco recipe, easy slow cooker dinner, Tex-Mex chicken rice