Real Recipes From Real Home Cooks ®

slow cooker shredded taco chicken over rice

(2 ratings)
Recipe by
Andy Anderson !
Wichita, KS

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.

(2 ratings)
yield 3 - 4
prep time 10 Min
cook time 6 Hr
method Slow Cooker Crock Pot

Ingredients For slow cooker shredded taco chicken over rice

  • 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 md
    garden tomatoes, blanched, peeled, and diced
  • 2 md
    chicken breasts, skin on, bone in
  • 2 md
    chicken thighs, skin on, bone in
  • long-grain white or brown rice
  • sharp cheddar cheese, shredded
  • sour cream
  • fresh warm tortillas

How To Make slow cooker shredded taco chicken over rice

  • 1
  • 2
    Gather Your Ingredients.
  • 3
  • 4
    Add the dry ingredients in a small bowl, combine, and reserve.
  • 5
  • 6
    Add 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.
  • 7
    Chef’s Note: Taste the sauce, and add more of the dry ingredients, if you feel necessary.
  • 8
    Chef’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.
  • 9
    Chef’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.
  • 10
    Add the chicken, and coat with the sauce.
  • 11
    Chef’s Note: Because of the long cooking time, using bone-in, and skin-on chicken will help to keep it moist.
  • 12
    Cover and cook on low for 5 hours.
  • 13
    Chef’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.
  • 14
    After 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!
  • 15
    Remove the skin and the bones, and then shred the chicken.
  • 16
    Before 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.
  • 17
    Add the shredded chicken back into that yummy sauce and cook for an additional 20 minutes.
  • 18
  • 19
    Remove 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.
  • 20
    Keep the faith, and keep cooking.
  • 21
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