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Crock Pot Chicken Tacos with Mexican-Style Rice

Savory chicken tacos cooked in a slow cooker, perfectly paired with fluffy Mexican-style rice for a delightful family meal.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Chicken Tacos
  • 4 pieces chicken breasts (about 2 lb), sliced in half lengthwise
  • 1 batch homemade taco seasoning or 1 packet store-bought taco seasoning
  • 16 oz salsa
  • Corn taco shells For serving
  • Taco Toppings (optional): shredded cheese, chopped tomatoes, shredded lettuce, sliced green onions, black olives, sour cream, avocado
For the Mexican-Style Rice
  • 1 teaspoon extra virgin olive oil
  • 1/4 cup finely minced onion
  • Salt and black pepper, to taste
  • 1 cup salsa
  • 1 cup long-grain white rice
  • 2 cups chicken broth

Method
 

Preparation of Chicken Tacos
  1. Arrange the chicken breasts in a single layer in the bottom of a 6-quart slow cooker.
  2. Sprinkle evenly with taco seasoning, then pour the salsa over the top. Gently lift the chicken pieces to allow the salsa to coat underneath.
  3. Cover and cook on LOW for 4 hours or HIGH for 2 hours, until the chicken is very tender and easily shreds with two forks.
  4. Shred the chicken directly in the slow cooker and mix it with some of the cooking juices to keep it moist.
  5. Preheat the oven to 425°F (220°C). Place taco shells on a foil-lined baking sheet, fill with shredded chicken, and top with cheese.
  6. Bake for 2-3 minutes, just until the cheese is melted. Remove from the oven and add desired toppings.
Preparation of Mexican-Style Rice
  1. Heat the olive oil in a medium pot over medium heat. Add the onion, season with salt and pepper, and cook until soft, about 5 minutes.
  2. Stir in the salsa, rice, and chicken broth. Bring to a gentle boil.
  3. Cover, reduce heat to low, and simmer for 12-15 minutes, until the rice is tender and the liquid is absorbed. Fluff with a fork before serving.

Notes

Use a thicker salsa for a richer sauce; if it’s too thin, drain a bit before using. Taste the shredded chicken and add a pinch more seasoning or a squeeze of lime if it needs brightness. Shred the chicken in the slow cooker so it soaks up all those savory juices. For crisper shells, warm them in the oven right before serving; soft corn tortillas work beautifully too. If you like cilantro, fold some chopped cilantro into the rice right before serving for a fresh lift.