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crockpot taco chicken & rice aka chicken crack

Recipe by
Fran Miller
Parkersburg, WV

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 be done sooner. It’s very forgiving. =^..^= Enjoy!

yield 4 -6, depending on serving size
prep time 20 Min
cook time 4 Hr 30 Min
method Slow Cooker Crock Pot

Ingredients For crockpot taco chicken & rice aka chicken crack

  • 4
    boneless skinless chicken breasts or thighs
  • 1 large can
    cream of chicken soup (condensed)
  • 2 pkg
    taco seasoning mix
  • 2 can
    rotel tomatoes & chilies
  • about 1/2 c
    water, to clean out the cans
  • 1 can
    whole kernel corn, drained-optional
  • 2 box
    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 crockpot taco chicken & rice aka chicken crack

  • Ingredients for dish.
    Gather your ingredients. (The chicken, water, and butter aren’t shown here.) There are also optional ingredients listed, if you want them. See Step #8.
  • Frozen chicken breasts
    Add chicken to the bottom of the crockpot. **If using cooked chicken, it can be added later in Step #5.
  • Stir soup, Rotel, and taco seasoning over chicken in crockpot.
    Stir 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, only cook the soup & Rotel mixture about 2 hours. **(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.
  • Make the Cheesy Mexican Rice.
    Sometime 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.
  • Ready to serve
    Once the chicken is cooked enough, pull apart with 2 forks into bite-size pieces. (Or add shredded cooked chicken now.) Stir in the Cheesy Mexican Rice and cover. 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.
  • Optional topping ideas
    Suggestions: 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. Add toppings as desired.

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