If you’d like, sauté the diced onion in 1 tablespoon of olive oil over medium heat until softened (about 3-4 minutes). This step is optional but adds extra flavor.
Season the chicken breasts or thighs with a pinch of salt and pepper.
2. Add to the Slow Cooker:
In the slow cooker, add the rice, taco seasoning, diced tomatoes, green chilies (if using), onion, corn, black beans (if using), and chicken broth. Stir to combine.
Place the seasoned chicken breasts or thighs on top of the rice mixture, and make sure they are covered with the ingredients.
3. Cook:
Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the chicken is fully cooked and easily shreds with a fork.
4. Shred the Chicken:
Once the chicken is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir it into the rice mixture.
5. Final Stir and Serve:
Give everything a good mix, taste, and adjust the seasoning with salt and pepper as needed.
Serve the taco chicken and rice with your favorite toppings such as shredded cheese, sour cream, chopped cilantro, salsa, lime wedges, or sliced avocado.
