Slow Cooker Taco Chicken and Rice with chicken breasts, diced tomatoes, rice, peppers, onion, taco seasoning, broth, and cheese.

I didn’t grow up eating slow cooker meals. My mom was more of a “stir it on the stove and taste as you go” kind of cook. So when I first started experimenting with crockpot dinners, I was skeptical. Like… can you really just throw things in a pot, walk away, and trust it?

The first time I made this Slow Cooker Taco Chicken and Rice, it was during one of those weeks where I was running on caffeine and optimism. You know the type. I had just gotten back from a short trip — too much airport food, too little sleep — and all I wanted was something comforting but low-effort.

I remember tossing the chicken, tomatoes, rice, and taco seasoning into the slow cooker thinking, “Well… we’ll see.” It looked almost too simple. No fancy steps. No dramatic sautéing beyond the basics.

By late afternoon, the house smelled like taco night at a neighborhood potluck. The kind where someone always brings a 9×13 dish wrapped in foil and everyone hovers nearby with chips in hand.

When we finally sat down to eat, my husband took one bite and said, “Okay, this one stays.” Not a grand speech. But that’s his version of applause.

And honestly? This slow cooker taco chicken and rice has been on repeat ever since. Not because it’s trendy. But because it works. And sometimes that’s all I want from dinner.

Why you’ll Love this Slow Cooker Taco Chicken and Rice?

There are plenty of taco chicken recipes out there. Some lean too soupy. Some end up dry. Some taste like… well, seasoned rice with chicken.

This Slow Cooker Taco Chicken and Rice hits a sweet spot I didn’t expect. The rice cooks right in the broth and tomatoes, soaking up flavor like it’s been waiting for this moment. The chicken turns tender — not shredded mush, but soft enough to bite through easily. The peppers and onion add just enough freshness so it doesn’t feel heavy.

And the cheese on top? That’s not optional in my house. It melts into this creamy layer that ties everything together. It’s not gourmet. It’s just good.

If I’m being honest, there are days I debate adding black beans. Or corn. Or even a handful of cilantro. Sometimes I do. Sometimes I don’t. It’s one of those recipes that doesn’t demand perfection.

Do you have dinners like that? The ones that quietly earn their place in your weekly lineup?

Ingredient Notes

When I make this slow cooker taco chicken and rice, I’ve learned a few small things that make a difference — nothing dramatic, just practical.

• Chicken Breasts – I cut them into chunks because I like getting a bit of chicken in every bite. You can leave them whole and shred later if that’s more your vibe. I’ve done both. Both work.
• Onion & Peppers – I usually grab whatever peppers are on sale. Red if I’m feeling fancy. Green if I’m not. They soften beautifully and add a little sweetness.
• Diced Tomatoes (Undrained) – Please don’t drain them. I made that mistake once and had to awkwardly add extra broth. The liquid is part of the magic.
• Long Grain Rice – It cooks right in the slow cooker, absorbing everything. Brown rice can work too, but it needs more time and a bit more liquid. I learned that after one slightly firm batch.
• Taco Seasoning – Store-bought is fine. Homemade is great. I sometimes add a tiny extra pinch because I like bold flavor. Maybe that’s just me.
• Shredded Cheese – Cheddar or Mexican blend both melt beautifully. I hesitate to say it’s mandatory… but I kind of think it is.

How to Make Slow Cooker Taco Chicken and Rice?

This is the part where you realize how simple it actually is.

Step 1: Build the Base

Spray your slow cooker. Not glamorous, but worth it.

Place the chicken on the bottom. Then layer the chopped onion and peppers over top. It already looks colorful — which makes me feel like I’m trying harder than I am.

Add the diced tomatoes (juice included), uncooked rice, chicken broth, taco seasoning, salt, and pepper. Stir gently so the rice is mostly submerged.

It will look very loose and watery at first. That’s normal. I promise.

Step 2: Let the Slow Cooker Do Its Thing

Cover and cook on low for 6–7 hours or high for 3–4 hours.

Somewhere around hour two, your kitchen will start smelling like taco Tuesday. It’s kind of amazing how hands-off this is. I’ve made this slow cooker taco chicken and rice while answering emails, folding laundry, even binge-watching something I probably shouldn’t admit to.

Try not to lift the lid too often. I know it’s tempting. I’ve done it too.

Step 3: Finish with Cheese

Right before serving, sprinkle shredded cheese over the top. Let it melt.

Sometimes I stir it in. Sometimes I leave it pooled on top in little golden patches. Depends on my mood.

And that’s it. No complicated finishing touches. No garnish if you don’t feel like it.

Storage Options

Leftover Slow Cooker Taco Chicken and Rice keeps in the fridge for about four days.

The rice will thicken up overnight — that’s just science. Add a splash of broth or water when reheating and it loosens right back up.

It freezes well too. I portion it into containers and freeze for up to two months. On days when I forgot to plan dinner (again), pulling this out feels like winning.

Variations & Substitutions

This slow cooker taco chicken and rice is flexible in a way that feels almost forgiving.

• Add black beans for extra protein.
• Toss in corn for sweetness.
• Use chicken thighs instead of breasts.
• Add jalapeños if you want heat.
• Swap in brown rice (just adjust liquid and time).

One time I stirred in a spoonful of salsa at the end. It wasn’t planned, but it worked. That’s the kind of unpredictability I enjoy in a recipe.

What to Serve With Slow Cooker Taco Chicken and Rice?

Honestly, it stands on its own.

But if you want to round it out:

• Tortilla chips for scooping.
• Sliced avocado or guacamole.
• Sour cream.
• A squeeze of lime.

Or wrap leftovers in tortillas for next-day burritos. That might be my favorite part, if I’m being completely honest.

FAQ

Can I use frozen chicken?
I recommend thawing first for even cooking. It just works better.

Will the rice overcook?
It can if it sits too long on high. Check it on the early side the first time you make it.

Can I double it?
Yes, as long as your slow cooker isn’t filled more than about three-quarters full.

There’s something comforting about knowing dinner is basically handling itself. This Slow Cooker Taco Chicken and Rice has become that quiet, dependable meal in my house.

Maybe it will be in yours too. If you try it, tell me — do you keep it simple, or pile on the toppings? I’m genuinely curious.