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!