Southwest Crock Pot Chicken and Rice Recipe
This Southwest Crock Pot Chicken and Rice is a hearty and flavorful one-pot meal perfect for busy days. Tender chicken breasts cook slowly with brown rice, black beans, corn, and diced tomatoes with green chilies, seasoned with a blend of taco spices. Finished with melted cheese and customizable toppings like avocado and cilantro, this dish is comforting, nutritious, and effortlessly delicious.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Total Time: 6 hours 10 minutes to 8 hours 10 minutes (depending on cooking setting)
- Yield: 4 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Southwestern American
- Diet: Gluten Free
Ingredients
Scale
Main Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup uncooked brown rice
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (15 oz) diced tomatoes with green chilies
- 1 cup chicken broth
- 1 packet (1 oz) taco seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
Optional Toppings
- Sliced avocado
- Chopped fresh cilantro
- Lime wedges
- Sour cream
Instructions
- Prepare the chicken: Place the 4 boneless, skinless chicken breasts in the bottom of the crock pot, arranging them evenly to form a solid base.
- Mix the rice and vegetables: In a separate bowl, combine 1 cup of uncooked brown rice, drained and rinsed black beans, drained corn, diced tomatoes with green chilies, 1 cup chicken broth, taco seasoning, garlic powder, onion powder, cumin, salt, and pepper. Stir until all ingredients are evenly mixed.
- Add mixture to crock pot: Pour the rice and vegetable mixture evenly over the chicken breasts in the crock pot, ensuring the rice is submerged in the liquid to cook properly.
- Cook the dish: Cover the crock pot and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fully cooked and the rice is tender and fluffy.
- Shred the chicken: About 30 minutes before serving, carefully remove the chicken breasts from the crock pot and shred them into bite-sized pieces using two forks.
- Combine and add cheese: Stir the shredded chicken back into the rice mixture in the crock pot. Sprinkle the shredded cheese over the top, cover, and continue cooking for 20-30 minutes until the cheese is melted and gooey.
- Serve: Spoon the hot chicken and rice mixture onto plates and garnish with optional toppings such as sliced avocado, chopped fresh cilantro, lime wedges, and sour cream as desired for added freshness and flavor.
Notes
- You can substitute white rice for brown rice, but adjust cooking time accordingly as white rice cooks faster.
- For a spicier dish, add chopped jalapeños or extra green chilies.
- If you prefer, chicken thighs can be used instead of breasts for a juicier result.
- Ensure to rinse the black beans to reduce sodium content.
- This recipe can be doubled or halved based on your crock pot size and servings needed.
- Leftovers can be refrigerated for up to 3 days and reheated thoroughly before eating.
Keywords: Southwest chicken, crock pot chicken and rice, slow cooker recipe, easy chicken dinner, healthy crock pot meals, one pot meals
