Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 cup long-grain white rice, uncooked
- 2 cups chicken broth
- 1 can black beans, drained and rinsed
- 1 cup corn kernels
- 1 can diced tomatoes with green chilies
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 packet taco seasoning
- 1/2 teaspoon salt
- 1 cup shredded cheddar or Mexican-blend cheese
Instructions
- Place chicken breasts in the bottom of the crock pot.
- Sprinkle taco seasoning and salt over the chicken.
- Add onion, garlic, black beans, corn, and diced tomatoes with green chilies.
- Pour chicken broth over all ingredients and stir gently to combine.
- Cover and cook on low for 3–4 hours, or until chicken is tender and cooked through.
- Add uncooked rice, stir to submerge in liquid, and cook for an additional 30–40 minutes until rice is soft.
- Shred chicken in the crock pot and stir to combine everything.
- Sprinkle shredded cheese over the top, cover, and let melt before serving.
Notes
- Add diced bell peppers for color and extra flavor.
- Stir in sour cream or extra cheese for a creamier texture.
- Top with chopped cilantro or lime juice for a fresh finish.
- Use thawed chicken to avoid excess liquid in the crock pot.
- Reheat with a splash of broth to restore moisture.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican-Inspired
- Diet: Halal
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 3g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 90mg
