Slow Cooker Chicken and Spanish Rice

1: Add chicken breast to a slow cooker with tomato paste and taco seasoning.

2: Cover chicken with chicken stock to keep it from drying out.

3: Cook on low for 6-8 hours or on high for 4 hours.

4: Shred the chicken with a fork once it's cooked and season with salt to taste.

5: For the Spanish rice, chop onion and garlic and set aside.

6: Combine tomatoes with chicken stock, cumin, and salt in a large pot and bring to a simmer.

7: Heat olive oil in a separate pot over medium heat and add rice, toasting until golden brown, about 5-7 minutes.

8: Add onions to the rice and cook until translucent, about 3 minutes.

9: Stir in garlic and cook for an additional minute.

10: Transfer the rice mixture into the tomato broth, stir, and bring to a simmer.

11: Reduce heat to low, cover, and cook until rice is soft and has absorbed the liquid, about 15-20 minutes.

12: Remove the lid and fluff rice with a fork.