IRRESISTIBLE SOUTHWEST CROCK POT CHICKEN AND RICE

Imagine tender chicken simmered in a creamy, zesty sauce with fluffy rice, black beans, corn, and a hint of spice – that’s exactly what you’ll get with this Southwest Crock Pot Chicken And Rice. This recipe is the perfect way to satisfy your craving for a flavorful and comforting meal, with minimal effort. Get ready for a dinner that’s both delicious and incredibly easy to make!

Ingredients

For the Chicken:

• 1.5 lbs boneless, skinless chicken breasts
• 1 packet (1 ounce) taco seasoning
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can corn, drained
• 1 cup chicken broth

For the Rice:

• 1 cup long-grain white rice, uncooked
• 1 3/4 cups chicken broth (additional)
• 1/4 cup chopped cilantro, fresh
• 1 tablespoon lime juice, fresh
• Salt and pepper to taste

Optional Toppings:

• Shredded cheddar cheese
• Sour cream
• Diced avocado
• Chopped green onions
• Salsa
• Tortilla chips

Step-by-Step Instructions

Preparing the Chicken:

1. Place the chicken breasts in the bottom of your crock pot.
2. In a small bowl, combine the taco seasoning, chili powder, cumin, garlic powder, and onion powder. Sprinkle this mixture evenly over the chicken breasts.
3. Pour the can of diced tomatoes and green chilies over the chicken. Add the drained black beans, corn, and 1 cup of chicken broth.

Slow Cooking the Chicken:

1. Cover the crock pot and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shreds with a fork.
2. Once the chicken is cooked, remove it from the crock pot and shred it using two forks. Return the shredded chicken to the crock pot, mixing it with the sauce.

Cooking the Rice:

1. About 30 minutes before you’re ready to serve, stir in the uncooked rice and 1 3/4 cups of chicken broth into the crock pot with the chicken mixture.
2. Cover and continue to cook on high for 25-30 minutes, or until the rice is cooked and the liquid is absorbed. Be sure to check occasionally and stir to prevent sticking. If the rice is still too firm, add a little more broth and continue cooking.
3. Once the rice is cooked, stir in the fresh cilantro and lime juice. Season with salt and pepper to taste.

Serving:

1. Serve the Southwest Crock Pot Chicken And Rice hot, topped with your favorite toppings such as shredded cheese, sour cream, avocado, green onions, and salsa.
2. Enjoy with tortilla chips for dipping!

Why This Recipe is a Weeknight Winner

Let’s be honest, weeknights are hectic. That’s why I adore this Southwest Crock Pot Chicken And Rice. It’s the epitome of set-it-and-forget-it cooking. This recipe falls perfectly into the category of Crock Pot Chicken & Rice recipes. You can prep it in the morning before work, and come home to a delicious, ready-to-eat meal. It’s also a fantastic way to use up pantry staples and customize the dish to your liking. No corn? Add some extra black beans! Want more spice? Throw in a diced jalapeño! The possibilities are endless.

Perfect for Any Season

While many associate slow cookers with fall and winter, this Southwest Crock Pot Chicken And Rice is surprisingly perfect for Croc Pot Meals For Summer too. It keeps the kitchen cool, and the vibrant flavors are reminiscent of sunny days. And on the flip side, when the weather turns gloomy, this hearty dish becomes one of your go-to Rainy Day Recipes Dinners Crock Pots. It’s comfort food at its finest!

Tips and Tricks for the Best Southwest Chicken and Rice

I’ve made this recipe countless times, so I’ve learned a few tricks along the way to ensure it’s perfect every time:

• Don’t Overcook the Chicken: Overcooked chicken can become dry and stringy. Keep an eye on it and shred it as soon as it’s cooked through.
• Adjust the Spice Level: If you’re sensitive to spice, use mild diced tomatoes and green chilies or reduce the amount of chili powder. For extra heat, add a pinch of cayenne pepper or a diced jalapeño.
• Rice Choice Matters: I prefer long-grain white rice for this recipe because it cooks evenly and absorbs the flavors well. However, you can use brown rice, but you’ll need to increase the cooking time and broth accordingly.
• Prevent Sticking: To prevent the rice from sticking to the bottom of the crock pot, stir it occasionally while it’s cooking. You can also spray the bottom of the crock pot with cooking spray before adding the ingredients.
• Add Cheese at the End: If you’re adding cheese directly to the crock pot, do so in the last 10-15 minutes of cooking to prevent it from becoming clumpy or burnt.
• Make it Ahead: You can prepare the chicken mixture ahead of time and store it in the refrigerator for up to 24 hours. Just add the rice and additional broth when you’re ready to cook it.

Variations to Make It Your Own

One of the best things about this recipe is how easily you can adapt it to your preferences. Here are some ideas:

• Add Vegetables: Toss in some diced bell peppers, onions, or zucchini for extra nutrients and flavor.
• Make it Creamy: Stir in a dollop of sour cream or cream cheese at the end for a creamier texture.
• Use Different Proteins: You can substitute the chicken with ground turkey or beef for a different flavor profile.
• Add a Kick: Mix in some chopped chipotle peppers in adobo sauce for a smoky, spicy flavor.
• Make it a Bowl: Serve the Southwest Crock Pot Chicken And Rice in a bowl with your favorite toppings, like a Street Corn Chicken Rice Bowl.

Other Delicious Slow Cooker Recipes to Try

If you’re a fan of Slow Cook Crockpot Recipes, here are a few more recipes you might enjoy:

• For another delicious Mexican-inspired dish, try my Slow Cooker Taco Casserole. It’s a crowd-pleaser!
• If you’re in the mood for soup, my Southwest Chicken Soup is packed with flavor and perfect for a chilly day.
• Looking for something creamy and comforting? My Chicken Tortellini is a winner!

Serving Suggestions

This Southwest Crock Pot Chicken And Rice is a complete meal on its own, but here are some serving suggestions to make it even more special:

• Serve it with a side of cornbread or tortillas for dipping.
• Add a dollop of guacamole or a side of pico de gallo for extra freshness.
• Pair it with a simple green salad for a balanced meal.
• Turn it into a burrito bowl by serving it over a bed of lettuce with all your favorite toppings.

Similar to my Chicken Taco Soup, this Southwest Crock Pot Chicken And Rice is a guaranteed hit with the family!

If you love the flavors of this recipe, you might also enjoy my Crock Pot Cilantro Lime Chicken. It’s perfect for tacos, salads, or bowls!

Another good option is Tex Mex Chicken And Zucchini Skillet!

And don’t forget about Instant Pot Chicken And Rice if you want to cook in a flash!

Final Thoughts

This Southwest Crock Pot Chicken And Rice recipe is more than just a meal; it’s an experience. It’s a way to bring the vibrant flavors of the Southwest to your table with minimal effort. Whether you’re a seasoned cook or a beginner, this recipe is guaranteed to be a hit. So, gather your ingredients, fire up your crock pot, and get ready to enjoy a delicious and satisfying meal that everyone will love!

Irresistible Southwest Crock Pot Chicken and Rice

Amelia Chen-Morrison

This Southwest Crock Pot Chicken and Rice is a flavorful and comforting meal that’s incredibly easy to make. Tender chicken simmers in a creamy, zesty sauce with fluffy rice, black beans, and corn, perfect for a satisfying weeknight dinner with minimal effort.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Course Main Course

Cuisine Southwestern

Servings 6

Calories 450 kcal

Equipment

• Crock-Pot (slow cooker)
• Small bowl
• Measuring cups
• Measuring spoons
• Fork
• Knife
• Cutting board
• Can opener

Ingredients

  

• 1.5 lbs boneless, skinless chicken breasts
• 1 teaspoon chili powder
• ½ teaspoon cumin
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• 2 ¾ cups chicken broth, divided
• 1 cup long-grain white rice, uncooked
• ¼ cup chopped cilantro, fresh
• 1 tablespoon lime juice, fresh
• Salt to taste
• Pepper to taste
• Optional: Shredded cheddar cheese
• Optional: Sour cream
• Optional: Diced avocado
• Optional: Chopped green onions
• Optional: Salsa
• Optional: Tortilla chips

Instructions

 

• Place the chicken breasts in the bottom of your crock pot.
• In a small bowl, combine the taco seasoning, chili powder, cumin, garlic powder, and onion powder. Sprinkle this mixture evenly over the chicken breasts.
• Pour the can of diced tomatoes and green chilies over the chicken. Add the drained black beans, corn, and 1 cup of chicken broth.
• Cover the crock pot and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shreds with a fork.
• Once the chicken is cooked, remove it from the crock pot and shred it using two forks. Return the shredded chicken to the crock pot, mixing it with the sauce.
• About 30 minutes before you’re ready to serve, stir in the uncooked rice and 1 3/4 cups of chicken broth into the crock pot with the chicken mixture.
• Cover and continue to cook on high for 25-30 minutes, or until the rice is cooked and the liquid is absorbed. Be sure to check occasionally and stir to prevent sticking. If the rice is still too firm, add a little more broth and continue cooking.
• Once the rice is cooked, stir in the fresh cilantro and lime juice. Season with salt and pepper to taste.
• Serve hot, topped with your favorite toppings such as shredded cheese, sour cream, avocado, green onions, and salsa.
• Enjoy with tortilla chips for dipping!

Notes

Don’t overcook the chicken to prevent it from becoming dry. Adjust the spice level to your preference by using mild diced tomatoes or reducing chili powder. Long-grain white rice is recommended, but brown rice can be used with adjusted cooking time and broth. To prevent sticking, stir the rice occasionally. Add cheese at the end to prevent it from becoming clumpy. The chicken mixture can be prepared ahead of time and stored in the refrigerator for up to 24 hours. You can add vegetables like bell peppers or onions. Make it creamy by stirring in sour cream or cream cheese. Substitute chicken with ground turkey or beef for a different flavor profile. Mix in chopped chipotle peppers for a smoky flavor.