Prep Time: 5 mins | Cook Time: 6 hrs | Total Time: 6 hrs 5 mins | Yield: 6 Servings
Talk about a complete meal! With this Slow Cooker Taco Chicken and Rice, you will surely have the best meal today! You can serve this pretty much any time of the day! Five basic ingredients that will make your day extra special! Try this recipe now and I promise you that it will be worth it! Have a wonderful day, everyone. Enjoy!
Ingredients:
3 or 4 boneless skinless chicken breasts (2 lbs)
1 (1-ounces) packet taco seasoning
1 (10.75-ounces) can Cream of Chicken or Mushroom soup
1 (10-ounces) can of diced tomatoes and green chiles, undrained
1 (7.6-ounces) box Old El Paso Cheesy Mexican Rice
Directions:
Arrange the chicken breasts in the bottom of a slow cooker.
In a mixing bowl, add the cream of chicken, taco seasoning, and undrained tomatoes. Stir until well combined.
Pour the mixture on top of the chicken breasts.
Cover the slow cooker and cook for about 6 hours on a low setting or 3 hours on a high setting.
Open the slow cooker, then remove the chicken breasts.
Use two forks to shred the chicken breasts into small pieces.
Put the shredded chicken back to the slow cooker and stir until well combined.
Refer to the directions provided on the package of the rice on how to prepare it.
Add the cooked rice into the slow cooker and stir everything until well combined.
Serve and enjoy!
Notes:
Feel free to cook the rice before cooking the Taco Chicken.
Add more broth if the texture of the sauce becomes too thick.
Feel free to use your preferred cream of soup for this recipe.
You can also choose between healthy or low-fat soup.
You can also use low-sodium taco seasoning for this recipe.
Ingredients
- 3 or 4 boneless skinless chicken breasts (2 lbs)
- 1 (1-ounces) packet taco seasoning
- 1 (10.75-ounces) can Cream of Chicken or Mushroom soup
- 1 (10-ounces) can of diced tomatoes and green chiles, undrained
- 1 (7.6-ounces) box Old El Paso Cheesy Mexican Rice
Instructions
Arrange the chicken breasts in the bottom of a slow cooker.
In a mixing bowl, add the cream of chicken, taco seasoning, and undrained tomatoes. Stir until well combined.
Pour the mixture on top of the chicken breasts.
Cover the slow cooker and cook for about 6 hours on a low setting or 3 hours on a high setting.
Open the slow cooker, then remove the chicken breasts.
Use two forks to shred the chicken breasts into small pieces.
Put the shredded chicken back to the slow cooker and stir until well combined.
Refer to the directions provided on the package of the rice on how to prepare it.
Add the cooked rice into the slow cooker and stir everything until well combined.
Serve and enjoy!
Notes
Feel free to cook the rice before cooking the Taco Chicken. Add more broth if the texture of the sauce becomes too thick. Feel free to use your preferred cream of soup for this recipe. You can also choose between healthy or low-fat soup. You can also use low-sodium taco seasoning for this recipe.
