Slow cooker chicken tacos! on Flickr.

Not the best picture, but that wasn’t what I was going for. Plus, I had already loaded the tacos up with yummy stuff before I could get a good picture of the chicken.

This is what I did!

Slow cooker chicken tacos with Spanish rice and corn

• 4 boneless skinless chicken breasts (I used frozen)
• 1 package frozen corn
• 1 1/2 cups water
• 1 cup chicken broth (I used 1 cup hot water and 1 bouillon cube)
• 1 package taco seasoning
• a dash of taco sauce
• 1/4 cup flour
• 1 box Spanish rice
• your choice of taco fixings

Turn slow cooker on high. If using bouillon cube, boil 1 cup of water or microwave 1 cup of water with the bouillon cube. Stir and crush the cube to dissolve it. Add chicken broth and 1 1/2 cups of water to the slow cooker. Add taco seasoning and your desired amount of taco sauce to the mixture and stir it until it’s dissolved. Add the frozen corn and stir it to even it out in the sauce mix. Add the chicken breasts and position them so as much of them is covered by the sauce mix as possible. Spoon some of the mix and corn over the chicken. Cover and let it cook on high for 3 hours.

If you’re using thawed chicken, it’s probably fine if you cook it on low for the same amount of time. It would probably work for 3 hours on high, the chicken just may reduce and fall apart more though. Which is not a bad thing, but I just chose to shred it myself after and had no problems with it. Just check it every once and a while (not too much!), keep your eye on it, and you’ll know when it’s ready. It will be nice and juicy, soft, and have no pink in the middle.

About an hour or so before you’re ready to eat, whisk in the 1/4 cup of flour, then re-cover and let it sit to thicken up a bit for about 15 minutes. After the 15 minutes, add the rice mix and combine it into the sauce. Cover the cooker back up and let it cook for half an hour.

When it’s ready, pull out the chicken breasts and shred it with two forks on a plate or cutting board. Serve on tortilla shells with the rice and corn (which was pretty good!) or with the rice on the side, with your preferred taco toppings! Enjoy!