Slow Cooker Taco Chicken and Rice

Nothing beats a low-effort, high-reward recipe—especially in the summertime when the last thing you want is a hot kitchen. This Slow Cooker Taco Chicken and Rice is your new go-to weeknight hero.
It’s tender, shredded chicken simmered in salsa and taco spices, served over fluffy rice for the perfect hands-off dinner. Add your favorite toppings and you’ve got a full Tex-Mex feast in one bowl.

Whether you’re meal prepping or feeding a hungry family, this crockpot classic delivers flavor, ease, and that oh-so-satisfying taco vibe.


🥄 Why You’ll Love This Recipe

  • No-fuss slow cooker magic: Just toss and go.

  • Tex-Mex flavors: Zesty, spicy, and totally customizable.

  • Perfect for meal prep: Make once, eat all week.

  • Budget-friendly: Made with pantry staples and basic ingredients.

  • Summer-friendly: No oven or stovetop required!


📝 Ingredients (6 Servings)

  • 2 lbs boneless, skinless chicken breasts

  • 1 cup salsa (chunky or smooth, your choice)

  • 1 packet taco seasoning (or 2 tbsp homemade mix)

  • 1/2 cup chicken broth (optional, for extra moisture)

  • 2 cups cooked white or brown rice

  • Optional toppings: chopped tomatoes, shredded cheese, sour cream, avocado, cilantro, lime wedges


⏱ Prep & Cook Time

  • Prep Time: 5 minutes

  • Cook Time: 4–5 hours on LOW or 2–3 hours on HIGH

  • Total Time: Up to 5 hours

  • Yield: 6 servings


👩‍🍳 Instructions

Step 1: Load the Slow Cooker

Place chicken breasts in the slow cooker. Top with salsa, taco seasoning, and chicken broth (if using). Stir to coat the chicken.

Step 2: Cook Until Tender

Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the chicken is fully cooked and shreds easily.

Step 3: Shred the Chicken

Remove the chicken and shred it using two forks. Return the shredded chicken to the slow cooker and stir to coat in sauce.

Step 4: Serve Over Rice

Spoon the taco chicken over cooked rice. Add your favorite toppings and dig in!


🌞 Why It’s a Summer Must-Make

  • No heat involved: Your kitchen stays cool.

  • Flexible timing: Start it at lunch, eat by dinner.

  • Great for crowds: Serve buffet-style with a toppings bar.

  • Delicious leftovers: Use in tacos, quesadillas, or burritos later in the week.


💡 Tips & Variations

  • Use chicken thighs: For an even juicier, richer result.

  • Add beans or corn: Toss in a can of black beans or corn for a hearty twist.

  • Go low-carb: Serve over cauliflower rice or lettuce wraps.

  • Make it spicy: Use hot salsa or add diced jalapeños.

  • Taco bowl style: Layer rice, chicken, lettuce, cheese, and avocado in a bowl for a meal-prep dream.


🧊 Storage & Meal Prep

  • Fridge: Store leftovers in airtight containers for up to 4 days.

  • Freezer: Freeze chicken mixture for up to 2 months.

  • Reheat: Microwave gently or warm on the stove with a splash of broth.

Pro tip: Make extra rice and chicken and build taco bowls all week!


🌮 Homemade Taco Seasoning (Optional)

Want to skip the packet? Mix your own:

  • 1 tsp chili powder

  • ½ tsp paprika

  • ½ tsp cumin

  • ½ tsp garlic powder

  • ½ tsp onion powder

  • ¼ tsp oregano

  • Pinch of cayenne

Tastes better, saves money, and lets you adjust the heat level!


🔁 More Slow Cooker Favorites You’ll Love

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