How to make Slow Cooker Taco Chicken and Rice
— 3 or 4 boneless skinless chicken breasts (2 pounds (ca. 907 g))
— 1 (1-oz) packet taco seasoning
— 1 (10.75-oz) can Cream of Chicken or Mushroom soup
— 1 (7.6-oz) box Old El Paso Cheesy Mexican Rice
— 1 (10-oz) can of diced tomatoes and green chiles, undrained
In the slow cooker, place the chicken. Taco seasoning, cream of chicken soup, and undrained tomatoes should all be combined. Pour over the chicken.
Cover slow cooker and cook on LOW for 6 to 8 hours, or HIGH for 3 to 4 hours.
Using two forks, shred cooked chicken in the slow cooker.
Prepare rice according to package directions. Stir into shredded chicken.