This Easy Southwest Crock Pot Chicken and Rice recipe is so simple! Just toss in chicken, rice, beans, and spices, and let your crock pot do all the work.
You’ll love how the flavors blend together while you’re busy with life! I enjoy serving it with some avocado on top—because who can resist avocado? 🥑
Key Ingredients & Substitutions
Chicken Breasts: I use boneless, skinless chicken breasts for this recipe; they’re easy to shred later. If you want a different protein, try turkey or even tofu for a vegetarian option!
Rice: Long-grain white rice works perfectly, but you can opt for brown rice or quinoa if you prefer. Just keep in mind that cooking times will vary, so check package instructions for adjustments.
Black Beans: These add protein and fiber! If you need to swap, kidney beans or pinto beans work too. Canned beans are handy, but cooking your own is a great way to control sodium levels.
Diced Tomatoes with Green Chilies: This ingredient adds so much flavor. Can’t find them? Just use plain diced tomatoes and toss in some chopped jalapeños for heat!
Corn: Fresh, canned, or frozen corn is great. If corn isn’t available, you can use peas or skip it altogether for a simpler dish.
How Can I Make Sure the Chicken is Perfectly Cooked?
To get perfectly cooked chicken, it’s important not to rush the cooking time. Here’s the approach I recommend:
- Always check that the chicken is fully cooked by ensuring it reaches an internal temperature of 165°F.
- If using frozen chicken breasts, increase the cooking time by about an hour on low. Just be mindful of the rice, as cooking times may vary.
- Shredding the chicken just before serving helps it absorb the flavors from the broth and spices better.
Using these techniques will help you achieve a delicious meal every time!
Easy Southwest Crock Pot Chicken and Rice
Ingredients You’ll Need:
- 1 ½ pounds boneless, skinless chicken breasts
- 1 cup long-grain white rice, uncooked
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes with green chilies, undrained (e.g., Rotel)
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup chicken broth
- 1 packet (1 oz) taco seasoning mix (or use homemade Southwest seasoning)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 cup shredded cheddar or Mexican blend cheese (optional)
- Fresh cilantro, chopped, for garnish
- Sliced avocado and lime wedges, for serving
Time Needed:
This delicious dish will take about 15 minutes of prep time. You’ll need to cook it in the crock pot for 4-6 hours on low or 2-3 hours on high. Just set it and let the magic happen!
Step-by-Step Instructions:
1. Prepare the Crock Pot:
Start by spraying the inside of your crock pot with cooking spray or light grease to prevent sticking. This little step helps with cleanup later!
2. Add the Chicken:
Place the chicken breasts at the bottom of the crock pot. This helps them absorb all the tasty flavors as they cook.
3. Layer the Ingredients:
Now it’s time to add all the other ingredients! Pour in the uncooked rice, black beans, diced tomatoes with their juice, corn, and chicken broth. Sprinkle the taco seasoning, cumin, chili powder, garlic powder, onion powder, and add salt and pepper. Remember to layer everything over the chicken for the best flavor distribution.
4. Stir it Up:
Carefully stir the ingredients to combine them, ensuring the rice is in the liquid for proper cooking. This is where the magic starts!
5. Cover and Cook:
Put the lid on your crock pot and set it to low for 4-6 hours, or high for 2-3 hours. Just relax during this time and let the flavors meld.
6. Shred the Chicken:
When it’s almost done, take a minute to shred the cooked chicken using two forks right in the crock pot. It’s so easy! Then, sprinkle the shredded cheese on top to let it melt in during the last 15 minutes of cooking.
7. Mix it Up:
Give it a good stir after the cheese has melted. This will combine all those wonderful flavors into one delicious bowl.
8. Serve and Enjoy:
Dish up your flavorful Southwest chicken and rice, garnished with plenty of chopped cilantro, slices of creamy avocado, and fresh lime wedges. Enjoy every bite!
Enjoy your flavorful and easy Southwest Crock Pot Chicken and Rice!
Frequently Asked Questions (FAQ)
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken! Just keep in mind that you’ll need to increase the cooking time to about 6-8 hours on low. Make sure to check that the chicken reaches an internal temperature of 165°F before serving.
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare all the ingredients the night before and store them in the fridge. In the morning, just dump them into the crock pot and cook as directed. It’s a great meal prep option!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove or in the microwave, adding a splash of chicken broth if it seems dry.
What Can I Serve with This Dish?
This dish is delicious on its own, but you can serve it with tortilla chips for a crunch, alongside a simple salad, or with slices of avocado and lime wedges for a fresh touch. Enjoy!
