This Easy Southwest Crock Pot Chicken and Rice is a cozy dish that brings flavor without fuss. With chicken, rice, and zesty spices, it’s a one-pot wonder that’s perfect for busy days!
You just toss everything in the slow cooker and let it do its magic. Watching it cook feels like a mini celebration, and the smell is simply irresistible. I love topping mine with cheese—yum!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are ideal for this dish as they become tender in the slow cooker. If you prefer dark meat, chicken thighs work great too. They add more flavor!
Rice: Long grain white rice is used here for its fluffy texture. You can substitute with brown rice, but it will need more cooking time and possibly more broth. Instant rice is not recommended as it might not hold up well.
Black Beans: Canned black beans are convenient, but you can use any other beans you like, such as pinto or kidney beans. Just be sure to drain and rinse them to remove excess sodium.
Beef Broth: Chicken broth enhances the chicken flavor, but if you’re looking for a vegetarian option, vegetable broth works just as well.
Spices: Taco seasoning is a key flavor component here. If you don’t have a packet, you can create your own blend using the listed spices: cumin, chili powder, garlic powder, and onion powder.
How Can I Ensure the Rice Cooks Perfectly in the Crock Pot?
Cooking rice in a slow cooker can be tricky since it needs the right liquid ratio. Here’s how to get it just right:
- Make sure you add enough liquid—usually, the ratio is 1 part rice to 2 parts liquid.
- If using brown rice, increase your cooking time and ensure there’s extra liquid, as it takes longer to cook than white rice.
- Stir the mixture halfway through cooking to evenly distribute the heat and prevent the rice from clumping at the bottom.
- Always check for doneness before serving as cooking times can vary. If the rice is undercooked, you can add a little more broth and continue cooking.
Easy Southwest Crock Pot Chicken and Rice
Ingredients You’ll Need:
- 1½ 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 (like Rotel)
- 1 cup chicken broth
- 1 packet (1 oz) taco seasoning mix
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese (optional, for topping)
- Fresh cilantro, chopped (optional, for garnish)
- Sour cream (optional, for serving)
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time. Then, let your crock pot work its magic for 4 to 6 hours on low. It’s the perfect set-it-and-forget-it meal!
Step-by-Step Instructions:
1. Get the Crock Pot Ready:
Start by spraying your crock pot with some non-stick cooking spray, or lightly grease it. This will help prevent your chicken and rice from sticking to the sides.
2. Add the Chicken:
Place the boneless, skinless chicken breasts at the bottom of the crock pot. This will be the main part of your dish!
3. Mix the Ingredients:
In a separate mixing bowl, combine the uncooked rice, black beans, corn, diced tomatoes with green chilies, chicken broth, taco seasoning, cumin, chili powder, garlic powder, onion powder, and the salt and pepper. Stir well until everything is evenly mixed together.
4. Layer It Up:
Carefully pour the rice and vegetable mixture over the chicken in the crock pot, spreading it out evenly to ensure even cooking.
5. Cook to Perfection:
Cover the crock pot and let it cook on low heat for 4 to 6 hours. You’ll know it’s done when the chicken is cooked through and the rice is tender. The aroma will be amazing!
6. Shred the Chicken:
Once it’s cooked, carefully remove the chicken breasts from the crock pot. Use two forks to shred the chicken into bite-sized pieces, then return the shredded chicken back into the crock pot. Give everything a good stir to combine.
7. Top with Cheese:
If you’d like, sprinkle some shredded cheddar cheese on top, cover the crock pot again, and let the cheese melt for a few minutes.
8. Serve and Enjoy:
When you’re ready to eat, serve the dish hot, topped with fresh cilantro and a dollop of sour cream if you’d like. Enjoy your flavorful Southwest Crock Pot Chicken and Rice!
FAQ for Easy Southwest Crock Pot Chicken and Rice
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken breasts! Just be aware that this may increase the cooking time by 1 to 2 hours. Make sure you check that the chicken is cooked through to an internal temperature of 165°F (75°C) before serving.
Can I Substitute Brown Rice for White Rice?
Absolutely! If you prefer brown rice, keep in mind that it requires extra liquid and a longer cooking time. You may need to add an additional ½ cup of chicken broth and cook for 6 to 8 hours on low.
How Do I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it up in the microwave or on the stove until heated through. You can add a splash of broth to loosen it up if it seems dry!
Can I Make This Recipe Vegetarian?
Yes! You can make it vegetarian by replacing the chicken with tofu or additional beans and using vegetable broth instead of chicken broth. The cooking time will remain the same. Enjoy the vibrant flavors with your favorite veggies, too!
