Print

Easy Mexican Chicken Taco Boats

Print Recipe

Ingredients

Scale
  • 1 cup uncooked brown rice
  • 3 boneless skinless chicken breasts
  • 1 carton (32 oz) Progresso™ chicken cooking stock (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 taco boats (from two 6.7-oz packages)

Instructions

  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 stock (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.

Find it online: https://legenrecipes.com/recipe/easy-mexican-chicken-taco-boats/