Slow Cooker Taco Chicken and Rice
Slow Cooker Taco Chicken and Rice made with chicken breasts, diced tomatoes, rice, peppers, onion, taco seasoning, and melted cheese. An easy, hearty Tex-Mex dinner perfect for busy weeknights.
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Servings: 4
Ingredients
- 2 boneless skinless chicken breasts cut into bite-sized pieces
- 1 small onion chopped
- 2 large bell peppers chopped
- 1 28-ounce can diced tomatoes undrained
- 1 cup uncooked long grain rice
- 1 cup chicken broth
- 1 1-ounce package taco seasoning mix or 3 tablespoons homemade seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup shredded cheese cheddar or Mexican blend
Instructions
Prepare the Slow Cooker
- Lightly coat the interior of the slow cooker with cooking spray to prevent sticking.
Layer the Ingredients
- Place the chicken pieces evenly on the bottom of the slow cooker. Distribute the chopped onion and bell peppers over the chicken.
Add Remaining Ingredients
- Add the undrained diced tomatoes, uncooked rice, chicken broth, taco seasoning, salt, and black pepper. Stir gently to combine, ensuring the rice is mostly submerged in the liquid.
Cook
- Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is fully cooked and the rice is tender.
Finish with Cheese
- Just before serving, sprinkle the shredded cheese evenly over the top. Allow it to melt for several minutes. Serve warm.
Notes
To make this Slow Cooker Taco Chicken and Rice gluten free:
- Use certified gluten-free taco seasoning or prepare a homemade blend with gluten-free spices.
- Confirm that the chicken broth is labeled gluten free.
- Ensure all canned tomatoes and shredded cheese are free from additives containing gluten.