If you’re looking for an easy, crowd-pleasing meal that the whole family will love, these Crockpot Chicken Tacos served with rice are it! It’s one of those “dump it and forget it” recipes that makes dinnertime stress-free. The chicken turns out juicy, flavorful, and perfectly shredded for tacos, and pairing it with a side of fluffy, seasoned rice makes this meal complete. Plus, it’s so kid-friendly! My own kids love building their own tacos, and it’s always a hit on taco night. Let’s get cooking—you’re going to love how simple and delicious this is!
What You’ll Need
For the Crockpot Chicken:
- 1.5 lbs boneless, skinless chicken breasts
- 1 packet taco seasoning (or homemade—see substitutions)
- 1 cup chunky salsa
- 1/2 cup chicken broth
- Juice of 1 lime
For the Rice:
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cumin
- 1 tablespoon olive oil
Toppings for Tacos:
- Soft tortillas (corn or flour)
- Shredded lettuce
- Diced tomatoes
- Shredded cheese (cheddar, Monterey Jack, or a mix)
- Sour cream or Greek yogurt (optional)
- Lime wedges
Tools You’ll Need:
- Crockpot
- Small saucepan (for the rice)
- Forks (for shredding chicken)
- Measuring cups and spoons
Pro Tips
- Don’t overcook the chicken: Set your crockpot on low to keep the chicken moist and tender. If you cook it too long, it might dry out.
- Season your rice well: A little garlic, onion, and cumin make the rice a perfect complement to the tacos.
- Prep your toppings ahead: Chop the lettuce and tomatoes and shred the cheese earlier in the day to make assembly quick and easy.
- Use a hand mixer to shred chicken: If you’re short on time, a hand mixer works great for shredding chicken fast!
- Let the kids build their own tacos: Kids love getting involved, and taco night is the perfect opportunity!
Substitutions and Variations
- Chicken thighs can be used instead of breasts for a richer flavor.
- Swap brown rice for white rice for extra fiber.
- Use spicy salsa for more heat, or add a few jalapeño slices to the crockpot.
- Try Greek yogurt in place of sour cream for a lighter option.
- Make it gluten-free by using corn tortillas.
Make Ahead Tips
- You can make the shredded chicken a day ahead and reheat it before serving. It actually gets more flavorful as it sits!
- Prep the rice and store it in an airtight container. Reheat with a splash of chicken broth to keep it moist.
Instructions
Step 1: Cook the Chicken in the Crockpot
Place the chicken breasts in the crockpot. Sprinkle with taco seasoning, pour the salsa and chicken broth over the top, and squeeze in the lime juice. Cover and cook on low for 6-7 hours or high for 3-4 hours.
Step 2: Shred the Chicken
Once the chicken is fully cooked, use two forks (or a hand mixer) to shred the meat right in the crockpot. Stir it to coat with the juices and keep warm.
Step 3: Cook the Rice
While the chicken cooks, heat olive oil in a small saucepan over medium heat. Add the rice and toast it for 1-2 minutes. Add chicken broth, garlic powder, onion powder, and cumin. Stir, bring to a boil, then lower the heat, cover, and simmer for 15 minutes until the rice is tender. Fluff with a fork before serving.
Step 4: Assemble the Tacos
Warm the tortillas, then fill with shredded chicken and your favorite toppings: lettuce, tomatoes, cheese, and sour cream. Serve with a scoop of rice and lime wedges on the side.
Leftovers and Storage
- Store leftover shredded chicken in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop with a splash of broth.
- Cooked rice can be stored separately in the fridge for up to 3 days as well.
Conclusion
Crockpot Chicken Tacos with Rice is one of those meals you’ll want to make on repeat. It’s easy, comforting, and packed with flavor! Plus, it’s perfect for family dinners or even casual entertaining. Try it out, and let me know how your family likes it—drop a comment below with your thoughts or any questions you have. Happy cooking! 🌮🍚
