Ingredients
Scale
- 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 into the bottom of a slow cooker.
- In a medium bowl, stir together the taco seasoning, cream of chicken soup, and diced tomatoes with green chilies.
- Pour the mixture evenly over the chicken.
- Cover and cook on Low for 6–8 hours or High for 3–4 hours.
- Once the chicken is fully cooked and tender, shred it directly in the slow cooker using two forks.
- Prepare the Mexican rice according to the package directions.
- Stir the cooked rice into the shredded taco chicken mixture until fully combined.
- Serve warm with your favorite toppings such as shredded cheese, sour cream, avocado, cilantro, or crushed tortilla chips.
Notes
- Use unsalted cream of chicken soup to better control sodium levels.
- Adjust the amount of taco seasoning to suit your spice preference.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Add black beans or corn for extra texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Crockpot
- Cuisine: Mexican
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 70mg