Description
A hearty, flavor-packed slow cooker dinner featuring tender shredded chicken breasts cooked in a bold blend of taco seasoning, creamy chicken soup, and zesty diced tomatoes with green chilies, finished with cheesy Mexican-style rice stirred in at the end for a complete, satisfying one-pot meal the whole family will love.
Ingredients
- 3–4 boneless, skinless chicken breasts
- 1 packet taco seasoning
- 1 can (10.5 oz) unsalted cream of chicken soup
- 1 can (10 oz) diced tomatoes with green chilies, undrained
- 1 box cheesy Mexican-style rice mix (7.6 oz)
Instructions
- Place the chicken breasts in a single layer in the bottom of the slow cooker insert.
- Sprinkle the entire packet of taco seasoning evenly over the chicken breasts.
- Spoon the cream of chicken soup directly over the seasoned chicken and spread it evenly to cover.
- Pour the entire can of diced tomatoes with green chilies, including all the liquid, over the top of the soup layer.
- Cover the slow cooker and cook on LOW for 6–7 hours or HIGH for 3–3.5 hours until the chicken is completely tender and shreds easily with a fork.
- Remove the chicken breasts and shred them thoroughly using two forks. Return the shredded chicken to the slow cooker and stir it through the sauce.
- Prepare the cheesy Mexican-style rice mix according to the package directions on the stovetop.
- Stir the cooked cheesy rice into the slow cooker with the shredded chicken and sauce until everything is fully combined and evenly mixed.
- Taste and adjust seasoning as needed. Serve hot directly from the slow cooker with your choice of toppings.
Notes
- Do not drain the diced tomatoes with green chilies — the liquid adds essential moisture and flavor to the sauce throughout the long slow cook.
- Stir the rice in right before serving rather than cooking it in the slow cooker to prevent it from becoming mushy and overcooked.
- Top with shredded cheese, sour cream, sliced jalapeños, fresh cilantro, and a squeeze of lime for a complete restaurant-style presentation.
- Prep Time: 5 mins
- Cook Time: 6 hours