This Easy Southwest Crock Pot Chicken and Rice is a warm and comforting meal. It brings together tender chicken, flavorful spices, and fluffy rice, all slow-cooked to perfection.
I love that I can just toss everything in the pot and let it do its thing. Perfect for busy days! And let’s be honest, who doesn’t love a one-pot wonder? 🍽️
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect as they cook evenly and shred easily. If you prefer dark meat, chicken thighs are a great substitute—they add a richer flavor.
Rice: Long grain white rice is ideal for this dish. If you’re looking for a healthier option, brown rice works too, but adjust the cooking time accordingly as it takes longer to cook.
Black Beans: Canned black beans are super convenient. If you’re short on time, dry beans can be used, but they require soaking and longer cooking times. You could also swap in pinto beans or chickpeas if you like.
Diced Tomatoes: I love using tomatoes with green chilies for extra flavor. If you prefer milder flavors, opt for plain diced tomatoes, and add a pinch of chili flakes to taste.
Corn: Fresh corn adds nice sweetness, but frozen or canned corn work just as well. If you’re avoiding corn, consider adding diced bell peppers or zucchini instead.
How Do I Ensure Perfectly Cooked Rice in the Crock Pot?
Cooking rice in a crock pot is simple, yet it requires careful attention. The key is to maintain the right liquid-to-rice ratio. Here’s how to get it right:
- Always make sure you have enough liquid. For every 1 cup of rice, use at least 1.5 cups of liquid (broth, water, etc.).
- Mix the rice and liquid well with the other ingredients at the beginning. This helps ensure even cooking.
- Avoid lifting the lid during cooking to keep the heat trapped inside. Each time you lift the lid, you add extra cooking time.
- If you find the rice is not quite cooked at the end, simply cover it back up and let it sit on warm for another 10-15 minutes.
Follow these tips, and you’ll enjoy perfectly fluffy rice every time!
Easy Southwest Crock Pot Chicken and Rice
Ingredients You’ll Need:
For the Main Dish:
- 4 boneless, skinless chicken breasts
- 1 cup long grain white rice, uncooked
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes with green chilies (like Rotel)
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
For the Spices:
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
For Serving:
- 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 delicious meal takes about 15 minutes to prep and then cooks for 6-7 hours on low or 3-4 hours on high in the crock pot. After a long day, you’ll come home to a comforting dish ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Crock Pot:
First, spray the inside of your crock pot with non-stick cooking spray or lightly oil it to help prevent any sticking. This step is super important to make cleanup easier!
2. Mix Ingredients Together:
In a large bowl, combine the uncooked rice, black beans, diced tomatoes (with the juice), corn, onion, garlic, and chicken broth. Add the chili powder, cumin, smoked paprika, onion powder, garlic powder, salt, and pepper. Stir everything together until well mixed.
3. Add the Chicken:
Next, place the chicken breasts right on top of the rice and veggie mixture in the crock pot. Don’t worry if it looks like a lot—it will all come together as it cooks!
4. Cook to Perfection:
Cover the crock pot and let it cook. You can choose to cook on low for 6-7 hours or on high for 3-4 hours. When it’s done, the chicken should be fully cooked, and the rice will be tender and fluffy.
5. Shred the Chicken:
About 15 minutes before serving, take two forks and shred the chicken directly in the crock pot. Stir everything together so that the flavors mix well.
6. Melt the Cheese:
If you’re adding cheese, sprinkle it over the top of the dish, cover again, and let it melt for those extra cheesy vibes!
7. Serve and Garnish:
Finally, dish out the Southwest Chicken and Rice into bowls, garnish with fresh chopped cilantro, and serve with lime wedges on the side for that pop of flavor. Enjoy every bite!
Enjoy your flavorful and easy Southwest Crock Pot Chicken and Rice!
FAQ for Easy Southwest Crock Pot Chicken and Rice
Can I Use Frozen Chicken Breasts?
Yes, you can use frozen chicken breasts, but make sure they are fully thawed before using. If they’re still frozen, it’s essential to keep cooking times consistent to ensure they reach a safe internal temperature. Thaw them in the refrigerator overnight or use the cold water method for quicker results.
Can I Substitute White Rice with Brown Rice?
Absolutely! You can substitute white rice with brown rice, but keep in mind that brown rice takes longer to cook. Use the same amount of liquid, but extend the cooking time to about 7-8 hours on low or 4-5 hours on high to allow it to cook thoroughly.
How Do I Store Leftovers?
Store any leftover chicken and rice in an airtight container in the refrigerator for up to 3 days. To reheat, simply place it in the microwave or on the stove, adding a splash of broth or water to prevent it from drying out.
Can I Make This Dish Spicier?
Definitely! If you prefer a spicier dish, consider adding chopped jalapeños or a dash of hot sauce during cooking. You can also increase the amount of chili powder or use a spicier brand of diced tomatoes with green chilies for that extra kick!
