Description
A convenient and flavorful one-pot meal featuring tender shredded chicken, fluffy rice, black beans, and corn, all infused with zesty taco seasoning. Perfect for busy families and meal prepping.
Ingredients
Scale
- 2 to 3 pounds boneless, skinless chicken breasts
- 1 cup uncooked long grain white rice (Jasmine or Basmati)
- 1 jar (16 oz) medium or hot salsa
- 1 cup low-sodium chicken broth
- 2 tablespoons taco seasoning
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1 medium yellow onion, diced
- Fresh cilantro for garnish
Instructions
- Rinse chicken breasts and pat dry. If large, cut in half. Place chicken at the bottom of the slow cooker.
- Distribute diced onion evenly over the chicken.
- In a bowl, whisk together salsa, chicken broth, and taco seasoning. Pour over chicken and onions, ensuring chicken is mostly submerged.
- Rinse rice under cold water until water runs clear. Add rinsed rice, drained black beans, and frozen corn to the slow cooker. Stir gently to combine.
- Cover and cook on low for 4-6 hours (or high for 2-3 hours) until chicken reaches 165°F and shreds easily.
- Remove chicken, shred with two forks, and return to the pot. Stir into rice mixture and let sit for 5 minutes to thicken. Garnish with cilantro and serve.
Notes
Always rinse rice to prevent mushiness. Check liquid level halfway through cooking; add broth if dry or remove lid to evaporate excess if soupy. For best texture, cook on low. Leftovers store well in the fridge for 4 days or freeze for 3 months.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6
- Sodium: 600
- Fat: 8
- Saturated Fat: 2
- Carbohydrates: 55
- Fiber: 8
- Protein: 35
Keywords: slow cooker, taco chicken, rice, one pot meal, meal prep, easy dinner, chicken and rice, crockpot recipes