This Easy Southwest Crock Pot Chicken and Rice is a fantastic one-pot meal! It features tender chicken, black beans, corn, and zesty spices simmered all day for a flavor-packed dish.
I love how easy it is; just toss everything in the crock pot and let it do the work. You can enjoy it with toppings like cheese or avocado—perfect for a cozy dinner! 🌮
Key Ingredients & Substitutions
White Rice: I recommend using long grain or basmati rice for a fluffy texture. If you need a quick option, instant rice works too, but cook it separately as it requires less time.
Black Beans: Canned black beans are super convenient. You can swap them for pinto beans or kidney beans if desired. Just make sure to rinse them well to reduce sodium.
Corn: Canned corn is perfect for this recipe. If fresh corn is in season, feel free to use that instead. Frozen corn can also be a quick substitute—just toss it in frozen!
Diced Tomatoes with Green Chilies: Rotel adds a great kick. If you want less heat, opt for plain diced tomatoes or even tomato sauce with a bit of green pepper. You can also add fresh jalapeños if you’re feeling adventurous!
Chicken: Boneless, skinless chicken breasts are lean and easy. You can replace them with thighs for a more tender option or use chicken tenders for quick cooking.
How Do I Ensure Perfectly Cooked Rice in the Crock Pot?
Cooking rice in a crock pot can be a bit tricky since it absorbs a lot of liquid. Here are my tips to achieve perfectly cooked rice:
- Make sure to stir the rice and other ingredients well before adding the chicken. This helps the rice to soak up the flavors.
- Monitor the cook time carefully. If your slow cooker runs hot, check the dish at 4 hours to avoid overcooking.
- When shredding the chicken, give everything a good stir to help the rice mix well with the chicken and beans.
- Add a splash more chicken broth if the rice seems dry after shredding the chicken.
With these tips, you’ll have a delicious and comforting meal ready for dinner! Enjoy!
Easy Southwest Crock Pot Chicken and Rice
Ingredients:
- 2 cups uncooked white rice (long grain or basmati)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn kernels, drained
- 1 (10 oz) can diced tomatoes with green chilies (like Rotel), undrained
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 1/2 cups chicken broth (low sodium preferred)
- 1 1/2 lbs boneless, skinless chicken breasts
- 1 cup shredded cheddar or Mexican cheese blend (optional, for topping)
- Fresh cilantro and sliced avocado for garnish (optional)
- Lime wedges (optional)
How Much Time Will You Need?
This recipe will take about 10 minutes of prep time and 4 to 5 hours to cook in the crock pot. You’ll have a delicious, comforting meal ready by the end of the cooking time—simple and satisfying!
Step-by-Step Instructions:
1. Prepare the Slow Cooker:
Start by spraying the inside of a 6-quart slow cooker with nonstick cooking spray. This will help prevent sticking for easy cleanup later.
2. Add the Ingredients:
In the slow cooker, toss in the uncooked rice, drained black beans, drained corn, and the undrained diced tomatoes with their juice. Next, add the chopped onion, minced garlic, chili powder, cumin, paprika, salt, and black pepper. Stir all the ingredients gently to combine them well.
3. Pour in the Broth:
Now, pour the chicken broth into the slow cooker and stir again to evenly distribute everything. This will ensure that the rice cooks perfectly.
4. Add the Chicken:
Place the chicken breasts on top of the mixture in the slow cooker. Don’t worry about mixing them in yet; they will cook beautifully on top.
5. Cook the Meal:
Cover the crock pot and set it to cook on low for 4 to 5 hours. Keep an eye on it if this is your first time, as slow cookers can vary in heat.
6. Shred the Chicken:
Once the cooking time is up, carefully remove the chicken breasts from the slow cooker. Use two forks to shred them into bite-sized pieces. Return the shredded chicken back into the slow cooker and stir everything together.
7. Add Cheese (Optional):
If you’d like, sprinkle shredded cheese over the top of the mixture. Cover the crock pot for a few minutes to allow the cheese to melt over the warm dish.
8. Serve and Garnish:
Dish the Southwest Chicken and Rice onto plates or into bowls. Garnish with fresh cilantro, sliced avocado, and lime wedges if you prefer. Enjoy your hearty and delicious meal!
This dish is sure to please your family and friends with its flavorful ingredients and easy preparation. Enjoy your flavorful and easy Southwest Crock Pot Chicken and Rice!
FAQ for Easy Southwest Crock Pot Chicken and Rice
Can I Use Brown Rice Instead of White Rice?
Yes, you can use brown rice, but be sure to adjust the cooking time. Brown rice typically takes longer to cook, around 6 to 8 hours on low. You’ll also need to add more liquid, about 3 cups of chicken broth, to ensure it cooks fully.
Can I Substitute the Chicken for Another Protein?
Absolutely! You can use boneless, skinless chicken thighs or even turkey breasts if preferred. Alternatively, for a vegetarian option, try using plant-based protein like tofu or jackfruit, but note that you might need to reduce cooking time.
How Do I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze it for up to 2 months. Just make sure to cool it completely before placing it in the freezer!
Can I Make This Recipe Spicy?
Definitely! If you like more heat, add fresh jalapeños, chipotle peppers in adobo, or increase the chili powder. You can also serve with a hot sauce on the side for an extra kick!
