This Easy Southwest Crock Pot Chicken and Rice recipe is a cozy dish that’s packed with flavor! Just toss in chicken, rice, beans, and spices, and let the slow cooker do its magic.
You’ll love how the chicken becomes super tender and the rice soaks up all those yummy seasonings! I often serve it with a sprinkle of cheese on top—because cheese makes everything better, right? 🧀
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are great for this recipe because they stay moist during cooking. If you’re looking for a healthier option, try using skinless chicken thighs instead—they’re juicier!
Rice: Long-grain white rice is perfect here, but you can swap it for brown rice. Just remember, brown rice may need more cooking time and liquid, so keep an eye on it!
Black Beans: They add fiber and protein. If you’re not a fan of black beans, kidney beans or pinto beans work well as substitutes. You can also skip beans for a bean-free version.
Corn: Canned corn is convenient, but frozen corn can also be used. It adds a nice sweetness and texture! If you have fresh corn, feel free to cut it off the cob and use that too.
Diced Tomatoes with Green Chilis: This canned ingredient adds spice and flavor. If you prefer a milder dish, use plain diced tomatoes instead and add a pinch of cayenne for spice if desired.
How Do I Ensure My Rice Cooks Perfectly in the Crock Pot?
Cooking rice in a crock pot can be tricky, but not if you follow these tips! The rice absorbs a lot of liquid, so it’s crucial to get the right balance of ingredients.
- Make sure you layer the rice evenly over the chicken. This allows it to soak up the flavors and moisture properly.
- Use enough liquid! The recipe calls for chicken broth, which enhances the taste of the rice. If using brown rice, increase the liquid to 1.5 cups.
- Stir the mix about 15 minutes before the end. This helps combine flavors and ensures the rice cooks evenly.
With these tips, you’ll have fluffy, flavorful rice 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 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (10 oz) can diced tomatoes with green chilies (e.g., Rotel)
- 1 small onion, diced
- 1 cup chicken broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and pepper, to taste
- 1 cup shredded cheddar or Mexican blend cheese (optional, for topping)
- Fresh cilantro, chopped (optional, for garnish)
- Sour cream or avocado slices (optional, for serving)
How Much Time Will You Need?
This tasty dish takes about 15 minutes to prepare, plus cooking time—either 4-6 hours on low or 2-3 hours on high in the crock pot. Perfect for those busy days when you want to come home to a warm meal waiting for you!
Step-by-Step Instructions:
1. Prepare the Crock Pot:
Start by spraying the inside of your crock pot with non-stick cooking spray. This will help everything come out easily without sticking!
2. Layer the Chicken:
Place the boneless, skinless chicken breasts at the bottom of the crock pot. It’s the base of our dish and will absorb all those delicious flavors.
3. Add the Rice:
Spread the uncooked long-grain white rice evenly over the chicken. This is where the magic happens as the rice cooks perfectly in the broth!
4. Mix in the Veggies:
Now, sprinkle the black beans, drained corn, diced tomatoes with green chilies, and diced onion on top of everything. You’re building layers of flavor!
5. Combine the Seasonings:
In a separate bowl, mix together the chicken broth, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. This mixture will bring all the flavors together. Pour it evenly over the ingredients in the crock pot.
6. Cooking Time:
Cover the crock pot and cook on low for 4-6 hours or on high for 2-3 hours. You’ll know it’s done when the chicken is cooked through and the rice is tender.
7. Shred the Chicken:
About 15 minutes before you’re ready to eat, take the lid off and shred the chicken with two forks. Stir everything together to mix the flavors.
8. Add Cheese (Optional):
If you like, sprinkle shredded cheese on top, cover it again, and let it melt for a couple of minutes.
9. Garnish and Serve:
Top your dish with fresh cilantro for a pop of color and flavor. Serve with sour cream or avocado slices if you want some extra creaminess.
Enjoy your warm, comforting Southwest chicken and rice! It’s a dish the whole family will love!
FAQ for Easy Southwest Crock Pot Chicken and Rice
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken! Just ensure it cooks longer—add about 1-2 extra hours on low or 30-60 minutes on high. Make sure to check that the internal temperature reaches 165°F (75°C) for safety.
What Can I Substitute for the Rice?
If you’re looking for a substitution, you can use brown rice instead of white rice. Just keep in mind that brown rice requires more liquid and will need about 50% more cooking time. You can also use quinoa for a gluten-free option!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze portions for up to 2 months. To reheat, simply warm in the microwave or stovetop, adding a splash of broth if needed to prevent drying out.
Can I Add More Vegetables?
Absolutely! Feel free to add bell peppers, zucchini, or spinach for extra veggies. Just chop them into small pieces and layer them in with the other ingredients. You might want to adjust the cooking time slightly if adding a lot of extra vegetables!
