Irresistible Southwest Crock Pot Chicken and Rice
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.
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.