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Easy Mexican Chicken Taco Bowls

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Easy Mexican Chicken Taco Bowls
  • Prep 10 min
  • Total 2 hr 40 min
  • Ingredients 6
  • Servings 10
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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.
By Nicole Nared-Washington
Updated Jul 12, 2019

Ingredients

  • 1 cup uncooked brown rice
  • 3 boneless skinless chicken breasts
  • 1 carton (32 oz) Progresso™ chicken broth (4 cups)
  • 1 package (1.25 oz) Old El Paso™ taco seasoning mix
  • 1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
  • 10 to 12 Old El Paso™ Soft Tortilla Bowls
Make With
Make With
Old El Paso

Steps

  • 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.
  • 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.
  • 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.
  • 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.

Tips from the Pillsbury Kitchens

  • tip 1
    Buy Old El Paso™ soft tortilla taco boats dinner kit that includes the taco seasoning mix, taco sauce and taco boats.
  • tip 2
    Prepare your favorite toppings while the meal is cooking so everyone can help themselves!

Nutrition Information

No nutrition information available for this recipe
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