This Easy Southwest Crock Pot Chicken and Rice is a cozy meal that’s packed with flavor! You’ll love the tender chicken mixed with delicious spices, black beans, and rice, all cooked in one pot.
I love how I can just toss everything in and let the slow cooker do its magic while I relax! It’s the perfect dish for busy days when you want something warm and tasty without the fuss.
Key Ingredients & Substitutions
Rice: I love using white rice for its quick cooking time. If you’re looking for a bit more fiber, brown rice works too! Just remember it may need a longer cooking time.
Black Beans: These add great texture and protein. If you prefer, you can swap them for pinto beans or chickpeas. Canned beans are handy, but you can also cook dried beans if you have the time.
Chicken: Boneless, skinless chicken breasts keep it simple, but thighs offer more flavor and moisture. You can even use rotisserie chicken and add it towards the end for an extra shortcut.
Taco Seasoning: A packet saves time, but homemade seasoning with chili powder, cumin, and paprika gives you more control over the flavors. Feel free to adjust it based on your spice preference!
How Do I Ensure the Chicken Comes Out Perfectly Cooked?
Getting the chicken just right is essential. Make sure to layer the rice and other ingredients first, then place the chicken on top. This helps it stay moist during cooking, absorbing all the delicious flavors below.
- Cook on low for 5 to 6 hours or high for 3 to 4 hours.
- Always check the chicken’s internal temperature; it should be 165°F to be fully cooked.
- After shredding the chicken, mix it back into the dish for even flavor distribution.
Easy Southwest Crock Pot Chicken and Rice
Ingredients You’ll Need:
For the Dish:
- 2 cups uncooked white rice (or brown rice for a healthier option)
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1 (10 oz) can diced tomatoes with green chilies (like Rotel)
- 1 (14.5 oz) can chicken broth
- 1 lb boneless, skinless chicken breasts
- 1 packet taco seasoning (about 1 oz)
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- Salt and pepper to taste
For Topping:
- 1 cup shredded cheddar or Mexican blend cheese
- Optional garnishes: chopped fresh cilantro, sliced green onions, lime wedges, sour cream, or avocado slices
How Much Time Will You Need?
This delightful dish requires about 15 minutes of prep time and then cooks in your crock pot for either 5 to 6 hours on low, or 3 to 4 hours on high. It’s perfect for when you want a home-cooked meal ready for you after a busy day!
Step-by-Step Instructions:
1. Prepare Your Rice:
First, rinse the uncooked rice in a sieve under cold water. This helps remove excess starch, which can make the rice gummy. Once rinsed, set it aside!
2. Layer the Ingredients:
In the bottom of your crock pot, combine the rinsed rice, drained black beans, frozen corn, diced tomatoes (along with the juice), and chicken broth. Give everything a good stir to mix it all well.
3. Add Flavors:
Now, sprinkle the taco seasoning, cumin, chili powder, garlic powder, salt, and pepper over your mixture. Mix everything one more time so that the seasonings are evenly distributed.
4. Add the Chicken:
Place the boneless, skinless chicken breasts on top of the rice mixture. It’s important not to stir at this point; the chicken will steam as it cooks, keeping it juicy!
5. Cooking Time:
Cover your crock pot and cook on low for 5 to 6 hours, or on high for 3 to 4 hours. Check to make sure the chicken is cooked through—it should reach an internal temperature of 165°F, and the rice should be tender.
6. Shred the Chicken:
Once cooked, take the chicken breasts out of the crock pot and use two forks to shred them. Return the shredded chicken back to the pot and stir everything together until well combined.
7. Add the Cheese:
Sprinkle the shredded cheese over the top of the mixture in the crock pot. Cover it again and let it sit for a few minutes until the cheese melts beautifully.
8. Serve Your Dish:
Your Southwest Chicken and Rice is now ready to enjoy! Serve it hot, and don’t forget to garnish with fresh cilantro, green onions, lime wedges, sour cream, or avocado slices, if you like. Enjoy the deliciousness!
There you go! A simple and tasty meal that’s sure to warm your heart and please your taste buds!
FAQ About Easy Southwest Crock Pot Chicken and Rice
Can I Use Frozen Chicken Instead of Fresh?
Yes, you can absolutely use frozen chicken! Just make sure to adjust the cooking time accordingly. Frozen chicken breasts may need an additional hour on low or about 30 minutes more on high to reach the safe internal temperature of 165°F.
Can I Substitute the Rice for Quinoa or Another Grain?
Definitely! Quinoa is a great alternative and will cook similarly in the crock pot. You can also use other grains like farro or barley, but make sure to adjust the cooking time and liquid amounts as needed; these grains often require more water and longer cooking times.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. Just remember to reheat gently in the microwave or on the stove, adding a splash of chicken broth or water to keep it moist.
Can I Add Extra Vegetables to the Dish?
Absolutely! Feel free to toss in other vegetables like bell peppers, zucchini, or diced onions for added nutrition and flavor. Just be mindful that adding too many might require slight adjustments in the cooking time or liquid amounts.
