This Easy Southwest Crock Pot Chicken and Rice is a warm and hearty dish that will make dinner a breeze. The chicken is cooked slowly with beans, corn, and zesty spices!
You can toss everything in the pot and let it work its magic while you relax. I love having leftovers for lunch—it’s just as tasty the next day! 🌮
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are perfect for this recipe. If you’re looking for a lighter option, chicken thighs work well too. They’re juicy and can handle the slow cooking.
Rice: Long grain white rice is the classic choice, but feel free to swap it with brown rice. Just remember to adjust the cooking time, as brown rice usually takes longer to cook.
Black Beans: You can replace black beans with pinto beans or kidney beans if you prefer. Both will give a nice flavor and texture to the dish.
Diced Tomatoes: If you’re not a fan of spicy, use regular diced tomatoes instead of those with green chilies. You’ll still get great flavor without the extra kick!
Cheese: I love using cheddar cheese, but Monterey Jack or even pepper jack can add a fun twist. Make it your own based on what you enjoy!
What’s the Best Way to Get Juicy Chicken in a Slow Cooker?
Getting perfectly cooked chicken is essential for this recipe. It’s all about how you layer and cook your ingredients. Here’s how:
- Start with the rice at the bottom to help absorb the flavors and moisture.
- Adjust the slow cooking time based on your schedule. On low for 6-7 hours is ideal for tender chicken, while 3-4 hours on high works too if you’re short on time.
- Shred the chicken just before serving to keep it juicy. This allows it to soak up some of the tasty broth.
Trust me, following these tips will help you achieve perfectly juicy chicken every time!
Easy Southwest Crock Pot Chicken and Rice
Ingredients You’ll Need:
- 2 boneless, skinless chicken breasts
- 1 cup long grain white rice (uncooked)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies (like Rotel)
- 1 cup chicken broth
- 1 packet (about 1 oz) taco seasoning mix
- 1/2 cup chopped onion
- 1/2 cup chopped bell pepper (optional)
- 1 cup shredded cheddar or Mexican blend cheese
- Fresh cilantro (optional, for garnish)
- Salt and pepper to taste
How Much Time Will You Need?
This delicious dish takes about 15 minutes to prep, and then you just set it and forget it! You’ll want to cook it on low for 6 to 7 hours, or on high for 3 to 4 hours. Perfect for a busy day or a family gathering!
Step-by-Step Instructions:
1. Prepare the Crock Pot:
Start by spraying the inside of your crock pot with some non-stick cooking spray. This will help make cleanup a breeze later!
2. Layer the Rice:
Next, pour the uncooked rice evenly into the bottom of the slow cooker. This will act as a solid base for all your ingredients.
3. Add the Veggies and Beans:
On top of the rice, add the drained black beans, corn, and diced tomatoes (with their juice). Then sprinkle the chopped onion and bell pepper if you’re using it. This adds great flavor!
4. Pour in the Liquid:
Now it’s time to pour the chicken broth over everything in the crock pot. This will keep everything moist and flavorful during cooking.
5. Season It Up:
Sprinkle the taco seasoning evenly over the top of all the ingredients. This is where that Southwest flavor comes from!
6. Add the Chicken:
Place the chicken breasts right on top of everything. If you’d like, you can season them with a bit of salt and pepper to enhance the flavor.
7. Start Cooking:
Cover the crock pot with its lid and cook on low for about 6 to 7 hours, or on high for about 3 to 4 hours. The chicken will be cooked through and the rice will be tender—just what you want!
8. Shred the Chicken:
About 15 minutes before you’re ready to eat, take two forks and shred the chicken right in the pot. Stir everything together so the flavors mix beautifully.
9. Melt the Cheese:
Now, sprinkle the cheese generously over the top, cover it again, and let it melt for a few minutes. Cheese makes everything better!
10. Serve It Up:
Add a sprinkle of fresh cilantro on top for a burst of color and flavor before serving. Enjoy your tasty Southwest Crock Pot Chicken and Rice!
Gather your friends and family around—this dish is sure to please everyone!
FAQ for Easy Southwest Crock Pot Chicken and Rice
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but make sure to cook it on high for at least 4-5 hours to ensure it’s cooked through. It’s important to check that the internal temperature reaches 165°F (75°C) for safety.
Can I Make This Dish Vegetarian?
Absolutely! Simply omit the chicken and replace it with an extra can of beans or some diced vegetables like zucchini or squash. You can also use vegetable broth in place of chicken broth to keep it vegetarian-friendly.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in the microwave or on the stove, adding a splash of broth if it looks a bit dry.
What Can I Serve with This Dish?
This dish is hearty on its own, but you can serve it with tortilla chips for crunch, a side salad for freshness, or even some avocado slices for creaminess. It’s versatile and pairs well with many sides!
