Description
This slow cooker chicken taco rice is a delicious and easy meal that brings together tender chicken, flavorful rice, and melty cheese.
Ingredients
Scale
- 2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
- 10 ounces Knorr Spanish Rice (2 packs)
- 14 ounces chicken broth (can use low or no sodium)
- 16 ounces Herdez mild salsa
- 1/2 cup water
- 1 ounce taco seasoning (low sodium recommended)
- 1 1/2 cups shredded Mexican cheese blend
- 1/2 cup queso blanco dip, warmed
- optional fresh cilantro or fresh parsley, chopped
Instructions
- In a 5-6 quart slow cooker, combine chicken thighs, Spanish rice, chicken broth, salsa, water, and taco seasoning. Stir until mixed well.
- Cover and cook on low for 4-5 hours or on high for 2-3 hours. NOTE: Cooking on low works best for this recipe.
- Check the chicken for doneness. It should reach an internal temperature of 165°F. The rice should be tender and no longer crunchy. Give it all a gentle stir.
- Sprinkle cheese blend over the top of the dish. Cover and let it cook for an additional 10-15 minutes, or until the cheese is melted.
- Drizzle queso blanco dip over the top just before serving.
- Serve immediately, garnish with fresh cilantro or parsley if desired. Enjoy!
Notes
- Cooking on low is recommended for best results.
- Always check the internal temperature of the chicken before serving.
- Prep Time: 15 minutes
- Cook Time: 4-5 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg