Description
Easy, Delicious, and Perfect for Family Dinners
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 packet taco seasoning
- 2 cups chicken broth
- 1 cup shredded cheese (optional)
- Chopped cilantro for garnish (optional)
Instructions
- Place the chicken breasts in the bottom of the slow cooker.
- Sprinkle the taco seasoning over the chicken.
- Add the black beans, corn, diced tomatoes, and rice on top of the chicken.
- Pour the chicken broth over all the ingredients.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Once cooked, shred the chicken with two forks and stir everything together.
- If desired, sprinkle shredded cheese on top and let it melt before serving.
- Garnish with chopped cilantro before serving.
Notes
- For a spicier dish, add jalapeños or use spicy taco seasoning.
- This recipe can be made ahead of time and stored in the refrigerator for up to 3 days.
- Leftovers can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Slow Cooker Taco Chicken and Rice