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Easy Mexican Chicken Taco Bowls

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Nicole Nared-Washington
Updated Oct 24, 2023
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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
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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

  • Step 
    1
    Spray 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.
  • Step 
    2
    Pour 1 carton (32 oz) Progresso™ chicken cooking broth (4 cups) around chicken. Add 1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained.
  • Step 
    3
    Cover; 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.
  • Step 
    4
    Remove 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.

Nutrition

No nutrition information available for this recipe

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