Easy Mexican Chicken Taco Bowls
Nicole Nared-Washington
Updated Oct 24, 2023
All you need is five ingredients plus Old El Paso™ soft tortilla taco boats and your favorite toppings to make this easy and delicious taco dinner.
Easy Mexican Chicken Taco Bowls
- Prep Time 10 min
- Total 2 hr 40 min
- Ingredients 6
- Servings 10
Ingredients
- 1 cup uncooked brown rice
- 3 boneless skinless chicken breasts
- 1 carton (32 oz) Progresso™ chicken broth (4 cups)
- 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
- 1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
- 10 to 12 tortillas bowls from 2 packages (6.7 oz) Old El Paso™ Flour Soft Tortilla Bowls (8 Count)
Make With
Old El Paso
Instructions
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Step1Spray slow cooker with cooking spray. Pour 1 cup uncooked brown rice in bottom. Place 3 boneless skinless chicken breasts on top of rice; sprinkle with 1 package (1.25 oz) Old El Paso™ taco seasoning mix.
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Step2Pour 1 carton (32 oz) Progresso™ chicken cooking broth (4 cups) around chicken. Add 1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained.
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Step3Cover; cook on High heat setting 2 hours 30 minutes to 3 hours or until juice of chicken is clear when center of thickest part is cut (at least 165°F) and cooked rice appears on surface.
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Step4Remove chicken from slow cooker to cutting board. With 2 forks, shred chicken; return to slow cooker and stir. Serve chicken mixture in 10 to 12 Old El Paso™ soft tortilla taco boats; top with favorite taco toppings.
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Nutrition
No nutrition information available for this recipe
Tips from the
Pillsbury Kitchens
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