Slow Cooker Taco Chicken and Rice

Instructions:

1. Place the chicken breasts in the bottom of the slow cooker.
2. Add the uncooked rice, taco seasoning, Rotel tomatoes, black beans, corn, and chicken broth. Stir gently around the chicken to combine.
3. Cover and cook on HIGH for about 3 hours or on LOW for 4 to 5 hours, until the rice is tender and the chicken is fully cooked.
4. Remove the chicken from the slow cooker and shred it using two forks.
5. Return the shredded chicken to the slow cooker and stir to combine.
6. Add the shredded cheddar cheese and stir until melted and creamy.
7. Serve warm with your favorite toppings.

Variations :

• Use brown rice, increasing the cooking time and adding an extra 1/2 cup broth.
• Swap black beans for pinto beans or kidney beans.
• Add a can of green enchilada sauce for deeper chile flavor.

Tips :

• Stir once halfway through cooking if possible to ensure even rice texture.
• For extra creaminess, stir in cream cheese or salsa con queso at the end.
• Leftovers reheat well and make an excellent filling for burritos or stuffed peppers.