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I made this for the first time on a Wednesday when I had back-to-back meetings and zero energy to cook. Threw everything in my Crock-Pot before my 9 AM call, and by dinner time the whole house smelled like a taco shop.

This is one of those dump-and-go slow cooker recipes that actually delivers. The chicken gets incredibly tender, the rice absorbs all those spices, and you end up with a complete meal that feeds the whole family. No babysitting required.

The beauty of slow cooker taco chicken is its flexibility. You can serve it as-is in bowls, stuff it into tortillas, pile it on nachos, or throw it over a salad. It reheats well too, which makes it perfect for weekly meal prep.

What This Recipe Is Good For

This works best when you need a hands-off dinner that still tastes like you put in effort. It’s ideal for busy weeknights, meal prep Sundays, or feeding a crowd without much fuss.

I’ve brought this to potlucks more times than I can count. People always ask for the recipe, and they never believe how simple it is. The slow cooker does all the heavy lifting while you go about your day.

It’s also budget-friendly. Chicken thighs are cheap, rice is cheap, and a single batch easily feeds 6 people with leftovers.

How to Store It

Leftovers keep in the fridge for 4-5 days in airtight meal prep containers. I portion mine into individual servings right after cooking so I can grab them for lunches throughout the week.

For freezing, let it cool completely first. Store in freezer-safe containers for up to 3 months. The texture holds up surprisingly well. To reheat, thaw overnight in the fridge and warm in the microwave or on the stovetop with a splash of chicken broth to loosen things up.

One thing I learned the hard way: don’t freeze it with fresh toppings like sour cream or avocado. Those don’t survive the thaw. Add them fresh when you reheat.

Ingredients

• 2 lbs boneless skinless chicken thighs
• 1 cup long grain white rice (uncooked)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) fire-roasted diced tomatoes
• 1 cup chicken broth
• 1 packet taco seasoning (or 3 tablespoons homemade)
• 1 cup frozen corn
• 1/2 cup salsa
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

For serving:

• Shredded cheese
• Sour cream
• Fresh cilantro
• Sliced avocado
• Lime wedges

Instructions

1. Spray your slow cooker with cooking spray. This makes cleanup so much easier.
2. Layer the uncooked rice at the bottom of the slow cooker and spread it evenly.
3. Add the black beans, fire-roasted tomatoes, chicken broth, salsa, and frozen corn on top of the rice.
4. Mix the taco seasoning, cumin, garlic powder, salt, and pepper in a small bowl. Rub this mixture all over the chicken thighs.
5. Place the seasoned chicken directly on top of everything else in the slow cooker.
6. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours. The chicken should reach 165°F internally.
7. Remove the chicken and shred it with two forks. I find this easier to do on a cutting board than in the slow cooker itself.
8. Stir the shredded chicken back into the rice mixture. Let it sit for 5-10 minutes so everything combines.
9. Taste and adjust seasoning. Sometimes I add a squeeze of lime juice at this point.
10. Serve in bowls with your favorite toppings.

Notes

Rice tips: I’ve tested this with different rice types. Long grain white rice works best because it holds its shape. Brown rice needs extra liquid and cooking time. Jasmine rice gets a bit mushy but still tastes good if that’s what you have.

Chicken choice: You can use chicken breasts, but thighs stay juicier during the long cook time. If you go with breasts, check them at the 5-hour mark on low to avoid drying them out.

Spice level: The recipe as written is mild enough for kids. If you want more heat, swap regular salsa for a medium or hot variety, or add a diced jalapeño with the other ingredients.

Slow cooker size: This works in a 6-quart slow cooker. If yours runs hot (some do), check on the rice around hour 5 on the low setting. You don’t want crunchy rice.

Instant Pot version: If you prefer using your Instant Pot, you can make this on the pressure cook setting. Use 1 cup broth instead of 1.5, pressure cook on high for 15 minutes, then natural release for 10 minutes before quick releasing the rest.

The whole thing comes together with minimal prep. Ten minutes in the morning, and dinner handles itself. That’s the kind of cooking I can get behind on a hectic day.