Slow Cooker Shredded Taco Chicken over Rice

Andy Anderson !


This is an extremely easy dish to put together, and it contains a ton of wonderful, comforting flavors. When served over rice, it becomes a complete yummy one-pot meal.

When the weather begins to turn cooler, and old Jack Frost adds a bit of a nip to the air, I love sitting outside by the pond watching the leaves slowly carpet the lawn in multi-colored hues, while enjoying a nice steaming bowl of this chicken… Oh, and don’t forget a nice bottle of wine.

So, you ready… Let’s get into the kitchen.

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★★★★★ 2 votes
3 - 4
10 Min
6 Hr
Slow Cooker Crock Pot




1 Tbsp
chili powder
1 1/2 tsp
ground cumin
1 tsp
salt, kosher variety, or to taste
1 tsp
black pepper, freshly ground, or to taste
1/2 tsp
1/4 tsp
garlic powder
1/4 tsp
onion powder
1/4 tsp
crushed red pepper flakes
1/4 tsp
dried oregano


16 oz
fresh salsa (more on this later)
2 medium
garden tomatoes, blanched, peeled, and diced


2 medium
chicken breasts, skin on, bone in
2 medium
chicken thighs, skin on, bone in


long-grain white or brown rice
sharp cheddar cheese, shredded
sour cream
fresh warm tortillas


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2Gather Your Ingredients.

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4Add the dry ingredients in a small bowl, combine, and reserve.

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6Add the salsa, tomatoes, and 1/2 the dry ingredients to the bowl of the slow cooker, and mix until the dry ingredients are incorporated into the salsa.

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7Chef’s Note: Taste the sauce, and add more of the dry ingredients, if you feel necessary.

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8Chef’s Tip We’ll be checking the spice level of the sauce later on, and don’t forget that sauces in a slow cooker can (and do) intensify over the long cooking period. So, my recommendation would be to reserve the remainder of the dry seasoning for the second sampling.

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9Chef’s Tip: I like to use my homemade salsa; however, if you are using a store-bought version, make sure that it’s mild. The reason for this is because the dry ingredients are going to give the salsa some great flavor without having to fight with an overly spicy salsa.

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10Add the chicken, and coat with the sauce.

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11Chef’s Note: Because of the long cooking time, using bone-in, and skin-on chicken will help to keep it moist.

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12Cover and cook on low for 5 hours.

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13Chef’s Tip: While the chicken is unhurriedly getting yummy in the slow cooker, cook the rice, but add about 20 percent less liquid than recommended. This will give the rice a firmer mouth feel.

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14After 5 hours remove the chicken, and allow it to cool to the point that you can handle it without burning your tender little fingers… OUCH!

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15Remove the skin and the bones, and then shred the chicken.

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16Before you add the shredded chicken, check the sauce again for proper seasoning, and add more of the dry ingredients, if you feel it’s necessary.

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17Add the shredded chicken back into that yummy sauce and cook for an additional 20 minutes.

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19Remove reverently from the slow cooker, and serve over rice. Toss on a bit of cheddar, place some sour cream on the side… and maybe throw in a nice warm tortilla or two. Enjoy.

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20Keep the faith, and keep cooking.

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21If you enjoyed this recipe, and would like to be notified when I post more yummy stuff, just click here to follow me:

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American