Description
A convenient and flavorful one-pot meal where tender shredded chicken and fluffy rice absorb spicy taco seasonings, black beans, and corn in a slow cooker for an easy weeknight dinner.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups low-sodium chicken broth
- 1 cup uncooked long-grain white rice
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup frozen corn kernels
- 1 can (14.5 oz) diced tomatoes with green chiles
- 1 cup shredded cheddar or Mexican blend cheese
- 1/4 cup sour cream or Greek yogurt
- 1/4 cup fresh cilantro, chopped
Instructions
- In a small bowl, mix together chili powder, cumin, garlic powder, onion powder, paprika, salt, and black pepper to create the taco seasoning.
- Place chicken breasts in the bottom of a 6-quart slow cooker. Rub the seasoning mixture over the chicken to coat both sides.
- In a large bowl or directly in the slow cooker, combine chicken broth, diced tomatoes with green chiles, black beans, and frozen corn. Stir to mix.
- Stir the uncooked white rice into the liquid mixture, ensuring the rice is submerged.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours.
- Remove chicken from the pot and shred into bite-sized pieces using two forks.
- Return shredded chicken to the slow cooker and stir into the rice mixture. Cook on low for an additional 15-20 minutes to meld flavors.
- Taste and adjust seasoning with salt or pepper if needed. If too dry, add a splash of broth; if too wet, cook uncovered briefly.
- Serve hot, topped with shredded cheese, fresh cilantro, and a dollop of sour cream or Greek yogurt.
Notes
For best results, use long-grain white rice to prevent mushiness. If using brown rice, increase cooking time and liquid. To prevent sticking, grease the slow cooker or use a liner. Leftovers can be stored in the fridge for up to 4 days; freeze the chicken/bean mixture without rice for longer storage.
- Prep Time: 10 minutes
- Cook Time: 6 hours 20 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl with toppings
- Calories: 450
- Sugar: 4
- Sodium: 600
- Fat: 12
- Saturated Fat: 5
- Carbohydrates: 45
- Fiber: 6
- Protein: 35
Keywords: slow cooker, taco chicken, rice, easy dinner, weeknight meal, one pot, chicken and rice, family friendly