Direction

1. In the pot of a slow cooker, combine the chicken breasts, red onion, corn, beans, garlic, cilantro, taco seasoning, lime juice and chicken broth or water. Stir to evenly combine the seasoning blend.
2. Set the slow cooker to high for 3-4 hours or until the chicken breasts are easily shredded with two forks and register at 165°F on a digital thermometer.
3. Remove the chicken and shred using two forks. Return the chicken to the slow cooker and stir in the instant rice. Cover and continue to cook for 15 minutes until rice fully cooks.
4. There might be some liquid remaining in the bottom, so use a slotted spoon to serve in flour tortillas. Top with your favorite taco toppings.
5. If you try this recipe, make sure to come back and let us know how you liked it in the comments or star ratings.