Start by placing the chicken breasts directly into your slow cooker. It’s best if they fit snugly, allowing the flavors to meld as they cook.
Next, open your package of taco seasoning and sprinkle it evenly over the chicken. This seasoning is packed with flavors like cumin and chili powder that are essential for authentic taco taste.
Now, take the Unsalted Cream of Chicken Soup and pour it over the seasoned chicken. This soup will create a luscious sauce that keeps the chicken moist.
Open the can of diced tomatoes and green chiles and pour it in, undrained. This adds acidity and a bit of heat, balancing the creamy soup.
Cover the slow cooker and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours. I usually prefer the LOW setting, as it allows the flavors to deepen.
Once the cooking time is up, use two forks to shred the chicken right in the slow cooker. It should pull apart easily and mix nicely with the sauce.
While you’re shredding the chicken, prepare the cheesy Mexican rice according to the package directions. This will be a delightful addition to your meal.
After the rice is ready, stir it into the shredded chicken mixture. The cheesy rice takes this dish to another level of comfort.
Serve the Slow Cooker Taco Chicken Rice warm, garnished with your favorite toppings, like avocado or cilantro for a fresh finish.
Enjoy the delightful flavors and the satisfied smiles from your family!
