Name: Slow Cooker Cheesy Chicken Taco Rice
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Ingredients: 3-4 pieces boneless, skinless chicken breasts (Thighs work if you want richer flavor.); 1 oz packet taco seasoning (Or 2–3 tbsp homemade seasoning.); 1 can cream of chicken soup (10.75 oz) (Use cream of mushroom for a milder taste.); 1 can diced tomatoes and green chiles (10 oz), undrained; 1 can black beans (15 oz), rinsed and drained (Pinto or kidney beans are fine.); 1 box Old El Paso Cheesy Mexican Rice (7.6 oz); Shredded cheddar cheese and sliced scallions for topping (As desired.)

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I still make this Slow Cooker Cheesy Chicken Taco Rice when I want something warm, comforting, and nearly hands-off for a busy night. It’s one-pan (well, slow-cooker) comfort with tender shredded chicken, melty cheddar, Tex‑Mex flavors, and cheesy rice folded in at the end — exactly the kind of dinner that disappears fast at my table.

If you like other slow-cooker cheesy chicken dinners, you might enjoy a different twist on melty slow-cooker poultry here: a similar cheesy slow cooker chicken recipe.

Why you’ll love this dish

This recipe combines familiar, budget-friendly pantry staples into a crowd-pleasing one-pot meal. It’s perfect for weeknights, busy weekends, or potlucks because:

It’s mostly hands-off: the slow cooker does the heavy lifting.
Kid-friendly flavors: mild taco seasoning, cream of chicken, and melty cheddar.
Stretches easily: a few breasts plus rice and beans feeds a family without breaking the bank.
Quick cleanup: one slow cooker to wash (plus the pot used to cook boxed rice).

“Comforting, cheesy, and effortless—the whole family asked for seconds.” — a satisfied weeknight reviewer

How this recipe comes together

Before you dive in, here’s the general flow so you know what to expect: layer chicken and beans in the slow cooker, pour a creamy, seasoned tomato mixture over top, slow-cook until the chicken shreds easily, then fold in cooked cheesy rice and top with cheddar and scallions. The rice is prepared separately per package directions so it stays perfectly textured when folded in at the end. Total active time is short; the slow cooker time is about 3–4 hours on high.

Gather these items

What you’ll need (with easy substitutions and notes):

3–4 boneless, skinless chicken breasts (thighs work if you want richer flavor)
1 (1-oz) packet taco seasoning (or 2–3 tbsp homemade seasoning)
1 (10.75-oz) can cream of chicken soup (use cream of mushroom for a milder taste)
1 (10-oz) can diced tomatoes and green chiles, undrained (Rotel-style; swap for plain diced tomatoes plus 1–2 tbsp chopped fresh chilies)
1 (15-oz) can black beans, rinsed and drained (pinto or kidney beans are fine)
1 (7.6-oz) box Old El Paso Cheesy Mexican Rice (follow the box directions; you can use 2 cups cooked long-grain white rice + 1 cup shredded cheddar if you prefer)
Shredded cheddar cheese and sliced scallions for topping

If you want to compare variations of cheesy chicken taco rice, there’s a close version worth checking out here: Cheesy Chicken Taco Rice.

Directions to follow

Slow cooker cheesy chicken taco rice with toppings in a bowl

Follow these short, clear steps.

Place the chicken breasts in the bottom of the slow cooker in a single layer.
Pour the rinsed and drained black beans over the chicken.
In a bowl, whisk together the taco seasoning, cream of chicken soup, and the undrained diced tomatoes with green chiles.
Pour that creamy tomato mixture evenly over the chicken and beans.
Cover the slow cooker and cook on HIGH for 3 to 4 hours, until the chicken reaches 165°F and shreds easily.
Remove the lid and use two forks to shred the cooked chicken directly in the slow cooker; stir to combine with the sauce and beans.
Prepare the Old El Paso Cheesy Mexican Rice according to package directions.
Stir the cooked cheesy rice into the slow cooker mixture until evenly combined.
Garnish with shredded cheddar and sliced scallions as desired. Serve warm and enjoy!

Note: If you prefer to cook on LOW, expect 5–6 hours, depending on your slow cooker.

Serving suggestions

Spoon into shallow bowls and top with extra cheddar, sour cream, chopped cilantro, and avocado slices.
For a heartier meal, serve with a side of corn salad or roasted vegetables.
Stretch leftovers into tacos or stuffed peppers the next day — a great way to repurpose the dish inspired by a slow-cooker stuffing idea I like: slow-cooker cheesy chicken and stuffing.
Offer lime wedges and pickled jalapeños for people who like an acidic or spicy contrast.

Storage and reheating tips

Refrigerator: Store in an airtight container for up to 3–4 days. Cool to room temperature no longer than 2 hours before refrigerating.
Freezing: Freeze in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently on the stovetop over low heat with a splash of broth or water to loosen the sauce, or microwave in 1-minute intervals, stirring between, until hot throughout. Ensure leftovers reach 165°F before serving.

Food safety note: If you add rice that’s been left at room temperature for extended periods, discard it — cooked rice can harbor Bacillus cereus if left out too long.

Pro chef tips

Don’t overcook the chicken: check at 3 hours on HIGH. Shred as soon as it pulls apart easily to avoid dry meat.
If your slow cooker runs hot, reduce to LOW and add 1/2 cup water or chicken broth to prevent drying.
Make the rice slightly underdone if you know it will sit in the sauce for a bit — it will finish cooking while soaking up flavors.
Taste before you add extra salt. Canned soup and the cheesy rice can be salty already.
For a creamier finish, stir in 1/2 cup sour cream or a dollop of cream cheese at the end.

Creative twists

Spicy: Use a chipotle-tomato can or add a chipotle in adobo for smoky heat.
Vegetarian: Replace chicken with extra beans, drained corn, and a cup of sautéed mushrooms or jackfruit for texture. Use vegetable cream soup or a cashew cream.
Low-carb: Omit the boxed cheesy rice and serve over cauliflower rice, or serve the mixture in lettuce cups.
Extra veggies: Add a cup of frozen corn or diced bell peppers at the start for color and fiber.
Cheesy upgrade: Stir in pepper jack or a mix of cheddar and Monterey Jack for a melty, slightly spicy finish.

Common questions

Q: How long does this take from start to finish?
A: Active prep is about 10–15 minutes. Slow-cooker time is 3–4 hours on HIGH or 5–6 hours on LOW. Add box rice cook time (usually 10–15 minutes).

Q: Can I use frozen chicken breasts?
A: It’s safer to thaw first. Frozen chicken lengthens cook time and can heat unevenly in some slow cookers, increasing food-safety risk.

Q: Can I make this dairy-free?
A: Yes — use a dairy-free cream-of-chicken alternative (or make a quick roux with non-dairy milk), swap the cheesy rice for plain rice with dairy-free cheese or nutritional yeast, and top with avocado.

Q: Will the rice get mushy if I stir it in?
A: If you follow package directions for the boxed rice and fold it in at the end, the texture should stay good. Avoid cooking the rice directly in the slow cooker for long periods unless you prefer a softer, more casserole-like texture.

Q: Is it freezer-friendly once mixed with rice?
A: Yes, but note rice can change texture after freezing. For best results, freeze the shredded chicken and sauce separately from freshly cooked rice, then combine when reheating.

Conclusion

If you want another take on slow-cooker taco chicken with rice, Plain Chicken has a helpful version you can compare: Slow Cooker Taco Chicken & Rice – Plain Chicken. For more cheesy slow-cooker rice inspiration, 365 Days of Slow Cooking offers a close riff on this idea: Slow Cooker Cheesy Taco Rice – 365 Days of Slow Cooking and …. And if you’re curious how other home cooks plate and tweak this dish, Cooking in the Midwest has a comforting version to browse: Cheesy Chicken Taco Rice – Cooking in the Midwest.