crock pot taco chicken & rice aka chicken crack
My daughter, Mindi, has been making this soup/casserole for her family for awhile. She cannot remember where the basic recipe came from, but she has played with it over time, adding options and even using the finished product as a taco or enchilada filling, or as a nacho topping. It’s easy to make a smaller amount by just using half of the ingredients. If you have cooked or rotisserie chicken, use it. The time in the recipe allowed for frozen chicken breasts to cook, so the time can be adjusted to about half the time. It’s very forgiving. =^..^= Enjoy!
prep time
20 Min
cook time
4 Hr 30 Min
method
Slow Cooker Crock Pot
yield
6 serving(s)
Ingredients
- 4 boneless skinless chicken breasts or thighs, or the white meat from a rotisserie chicken
- 1 large can cream of chicken soup (condensed)
- 2 packages taco seasoning mix
- 2 cans rotel tomatoes & chilies
- about 1/2 cup water, to clean out the cans
- 1 can fire-roasted or whole kernel corn, drained-optional
- 1 or 2 boxes goya or old el paso cheesy mexican rice, prepared with water & butter
- 1 can black beans, drained-optional
- some tortilla chips, shredded cheese, black olive slices, sour cream, salsa, cilantro-optional
- some taco shells or tortillas, if you want to use the finished product to fill them
How To Make crock pot taco chicken & rice aka chicken crack
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Step 1Gather your ingredients. (The chicken, water, and butter aren’t shown here.) There are also optional ingredients listed, if you want them. See Step #8. -
Step 2Add chicken to the bottom of the crockpot. **If using cooked chicken, jump down to the 2nd half Of Step #3.
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Step 3Stir together the soup, Rotel, and taco seasoning. Pour over the chicken. Add a little water (1/2 cup total) to the soup & Rotel cans to get out the last bits. Pour into the crockpot and stir. Cook on HIGH until the chicken is done, about 3-3 1/2 hours. ***If you’re using cooked chicken, make the rice (Step 4) and set it aside. Combine everything else and heat through on HIGH for about 30 minutes. Stir in the rice and cook on HIGH another 20 minutes, then turn to LOW for another hour or so. **(165°F is considered done for chicken, but it will be in the crockpot longer, so just get the chicken cooked enough to shred easily.) ***A can of drained corn or some frozen corn can be added at this time, if desired.
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Step 4Sometime while the chicken cooks, make the Cheesy Mexican Rice, as directed on the box using water & 1 tablespoon butter per box. It can be made stovetop or microwave. Set aside for now.
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Step 5Once the chicken is cooked enough, pull apart with 2 forks into bite-size pieces. Cook another hour or so, then check. For thicker soup or a casserole, remove the crockpot lid and cook a little longer, stirring often, until it reaches the desired consistency. **Drained black beans can also be added with the rice in this step, if you want.
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Step 6Suggestions: serve as a soup or thickened as a casserole OR serve over tortilla chips as nachos. It can also be used to fill tacos or enchiladas.
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Step 7Add toppings as desired. Serve & enjoy! =^..^=
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
Mexican
Category:
Chicken Soups
Tag:
#Quick & Easy
Keyword:
#texmex
Ingredient:
Chicken
Method:
Slow Cooker Crock Pot
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