This Easy Southwest Crock Pot Chicken and Rice is a cozy meal packed with flavor! Tender chicken simmers with zesty spices, beans, and rice, creating a perfect one-pot dish.
You’ll love how simple it is to throw everything in the crock pot and let it do the work. I often add some cheese on top before serving—yum!
This recipe not only warms you up, but it’s also a great way to sneak in some veggies. Perfect for busy days when you want a tasty dinner with minimal fuss!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are easy to work with and cook well in the slow cooker. If you prefer, you can use chicken thighs for a juicier option or even leftover rotisserie chicken, just add it towards the end of cooking.
Rice: Long-grain white rice is perfect for this recipe. If you want a healthier spin, consider brown rice, but remember it will require more liquid and a longer cooking time.
Black Beans: These add protein and fiber. You could swap them for pinto beans or even use canned chickpeas for a different flavor. Just make sure they’re rinsed well to cut down on sodium.
Spices: Chili powder and cumin bring that Southwest flavor. Feel free to add more spices or throw in some cayenne pepper if you like it spicy! A Taco or Fajita seasoning packet can also work if you’re short on individual spices.
How Do I Ensure My Rice is Perfectly Cooked?
Cooking rice in a slow cooker can be tricky because it needs the right amount of liquid. Stick to the recipe’s measurements closely. Also, avoid lifting the lid while cooking, as that lets heat escape!
- Make sure your rice is evenly distributed on top of the chicken, and avoid clumping.
- If you’re using brown rice, increase the chicken broth by 1/2 cup and cook longer.
- Stir everything together after shredding the chicken to ensure the rice gets coated with flavors.
Easy Southwest Crock Pot Chicken and Rice
Ingredients You’ll Need:
- 1 1/2 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)
- 1 cup chicken broth
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar or Mexican blend cheese (optional)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
How Much Time Will You Need?
This dish takes about 15 minutes to prepare and 4 to 6 hours to cook in the slow cooker. You can set it and forget it while you go about your day!
Step-by-Step Instructions:
1. Prepare the Slow Cooker:
Start by spraying the inside of your slow cooker with non-stick cooking spray. This helps to prevent the ingredients from sticking and makes cleanup easier!
2. Layer the Ingredients:
Place the chicken breasts at the bottom of the slow cooker. On top of the chicken, add the uncooked rice, black beans, corn, diced tomatoes with green chilies, diced onion, and minced garlic.
3. Add the Liquid:
Pour the chicken broth evenly over all the ingredients in the slow cooker. This will help the rice cook and create a flavorful base.
4. Season the Dish:
Sprinkle the chili powder, ground cumin, smoked paprika, salt, and black pepper over the top. This will give your dish that delicious Southwest flavor!
5. Cook Until Tender:
Cover the slow cooker and cook on low for 4 to 6 hours. You’ll know it’s ready when the chicken is cooked through and the rice is tender. Resist the urge to peek—keeping the lid closed helps with even cooking!
6. Shred the Chicken:
About 10 to 15 minutes before serving, carefully remove the chicken breasts and shred them using two forks. This makes it easy to mix back into the dish!
7. Combine Everything:
Return the shredded chicken to the slow cooker, and stir everything together well for even distribution of flavors. If you’d like, sprinkle the shredded cheese over the top and cover until it melts.
8. Serve and Enjoy:
Serve your Easy Southwest Crock Pot Chicken and Rice hot. Garnish with fresh cilantro and lime wedges for an extra burst of flavor. Enjoy your delicious meal!
Frequently Asked Questions (FAQ)
Can I Use Frozen Chicken in This Recipe?
While it’s best to use fresh chicken for even cooking, you can use frozen chicken breasts. Just ensure they are fully thawed before adding them to the slow cooker for optimal texture. Thaw in the fridge overnight or draw cold water to speed up the process. Avoid cooking from frozen, as it may prevent the chicken from reaching a safe temperature in time.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the ingredients the night before and store them in the fridge. Just add them to the slow cooker in the morning and set it to cook. This is a great way to save time, especially on busy days!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it gently in the microwave or on the stovetop. Add a splash of broth or water to prevent drying out.
What Can I Substitute for the Rice?
If you’re looking for alternatives, quinoa can be a great substitute. Just be aware that it may absorb liquid differently, so you might need to adjust the broth amount. Cauliflower rice is a low-carb option, but be sure to add it only during the last 30 minutes of cooking to keep it from becoming mushy!
