This Easy Southwest Crock Pot Chicken and Rice is a warm and hearty meal! It’s packed with flavors from spices, chicken, and rice that cook together nicely in one pot.
Throw everything in the crock pot and let it do the work while you kick back! I love how it fills the house with delicious smells. It’s perfect for busy days! 😊
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts work great here, but you can also use thighs for more flavor and tenderness. If you’re looking for a lighter option, try using turkey breasts instead!
Rice: Long-grain white rice cooks well in the crock pot. If you need a quicker option, minute rice can work too, but add it in the last 15 minutes of cooking. Quinoa or brown rice are also healthy alternatives, but remember that cooking times may vary.
Spices: Taco seasoning packs lots of flavor! If you don’t have it, you can mix equal parts cumin, chili powder, and paprika instead. For a kick, add some cayenne pepper or crushed red pepper flakes.
Canned Ingredients: Black beans and corn are versatile! You can swap black beans for pinto or kidney beans. If fresh corn is available, use it straight from the cob for a delicious crunch!
How Do I Ensure the Rice is Perfectly Cooked?
Cooking rice in a crock pot is a bit different. To ensure it turns out perfect, here are some tips:
- Always use the right ratio of liquid to rice. The chicken broth and tomato juice help the rice cook properly.
- Don’t lift the lid too often, as this releases steam needed for cooking.
- If the rice looks undercooked at the end, you can add a little more broth and cook for an extra 20-30 minutes.
These steps will help you achieve wonderfully fluffy rice in your Southwest Chicken and Rice dish! Enjoy the cooking process and the yummy results! 😊
Easy Southwest Crock Pot Chicken and Rice
Ingredients You’ll Need:
For the Dish:
- 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) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies (e.g., Rotel), undrained
- 1 cup chicken broth
- 1 packet (1 oz) taco seasoning or Southwest seasoning blend
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- Salt and pepper to taste
For Topping (Optional):
- 1 cup shredded cheddar cheese
- Fresh cilantro, chopped (for garnish)
- Sliced green onions (for garnish)
How Much Time Will You Need?
This recipe will take about 15 minutes of prep time. After that, you can cook it on low for 6–7 hours or on high for 3–4 hours. Just set it and forget it until you’re ready to eat!
Step-by-Step Instructions:
1. Prep the Crock Pot:
Start by spraying the inside of the crock pot with some cooking spray. This helps to keep everything from sticking to the sides.
2. Add the Chicken:
Place the boneless, skinless chicken breasts at the bottom of the crock pot. They will be the base of your delicious meal!
3. Mix the Ingredients:
In a medium bowl, combine the uncooked rice, black beans, corn, and diced tomatoes (don’t drain them; you want that juice!). Then add the chicken broth, taco seasoning, cumin, chili powder, garlic powder, and a sprinkle of salt and pepper. Stir everything together until well mixed.
4. Layer the Rice Mixture:
Pour the rice mixture evenly over the chicken in the crock pot, spreading it out so all the chicken is covered with the rice mixture.
5. Cooking Time:
Cover the crock pot and cook on low for 6–7 hours or on high for 3–4 hours. You’ll know it’s ready when the chicken is fully cooked, and the rice is tender.
6. Shred the Chicken:
About 15 minutes before serving, take two forks and shred the chicken right in the crock pot. Stir the mixture so that everything combines nicely.
7. Add Cheese:
If you love cheese, sprinkle the shredded cheddar on top of the mixture. Cover the crock pot for a few minutes to let the cheese melt.
8. Garnish & Serve:
Top with fresh chopped cilantro and sliced green onions if desired. Serve warm and enjoy! This tasty dish pairs wonderfully with sour cream or avocado slices.
This recipe is an easy, flavorful, and comforting meal that makes dinner times special without the stress!
FAQ for Easy Southwest Crock Pot Chicken and Rice
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken! Just ensure it cooks on the high setting for at least 4-5 hours. However, thawing it in the fridge overnight will yield better results for texture and cooking time.
What Can I Substitute for Rice?
If you prefer a different grain, quinoa or cauliflower rice can work! For quinoa, use the same amount but check your liquid ratios, as quinoa typically absorbs more. If using cauliflower rice, add it in the last 30 minutes of cooking to prevent it from becoming mushy.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of chicken broth to keep it moist if needed.
Can I Add More Vegetables?
Absolutely! Feel free to add bell peppers, zucchini, or spinach to enhance the dish’s nutrition and flavor. Just chop them up and mix them in with the other ingredients before cooking!
