This Easy Southwest Chicken and Rice dish is a warm hug in a bowl! It’s made with tender chicken, zesty spices, and fluffy rice all cooked together in one pot—easy cleanup!
The best part? Just toss everything in your slow cooker and let it do the work. I love coming home to this tasty meal, and my family thinks I’m a kitchen star! 🌟
Key Ingredients & Substitutions
Chicken Breasts: I like using boneless, skinless chicken breasts for this dish as they cook nicely and shred easily. If you’re looking for a healthier option, you can substitute with turkey breasts or use diced chicken thighs for more moisture.
Rice: Long grain white rice gives a perfect fluffy texture. You could also use brown rice if you prefer, but be sure to adjust the cooking time and add a bit more broth, as brown rice takes longer to cook.
Black Beans: Canned black beans are a great source of protein and fiber. If you’re avoiding beans, you can swap them for diced bell peppers for a veggie boost or omit them entirely if you prefer.
Spices: Chili powder and cumin are essential for flavor. If you’re looking for a milder version, you can reduce the chili powder or add a bit of paprika for depth without the heat. If you love spice, try adding some cayenne pepper!
Cheese: I often add shredded cheese at the end for creaminess. If you want a dairy-free option, nutritional yeast provides a cheesy flavor without dairy. You may also skip cheese altogether for a lighter dish.
How Can I Make Sure the Rice is Perfectly Cooked?
To avoid undercooked or mushy rice, proper layering is key. Place the rice at the bottom of the crock pot so it cooks evenly. Make sure the rice is submerged in liquid, ideally about a 1:2 ratio of rice to broth. Here’s how to do it:
- Spray the crock pot with non-stick spray to prevent sticking.
- Evenly spread the uncooked rice across the bottom.
- Layer the other ingredients over the rice without stirring them in.
- Ensure there’s enough liquid (chicken broth and diced tomatoes) covering the rice when you start cooking.
- After cooking, check that the rice is tender and fluffy by lightly fluffing it with a fork.
Enjoy your cooking! This dish is so easy and flavorful—you’ll find yourself making it often.
Easy Southwest Chicken and Rice Crock Pot Recipe
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup long grain white rice, uncooked
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1 can (10 oz) diced tomatoes with green chilies (e.g., Rotel), undrained
- 1 cup chicken broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika (optional)
- Salt and pepper to taste
- 1 cup shredded cheddar or Mexican blend cheese (optional)
- Fresh cilantro, chopped (optional, for garnish)
- Sour cream or avocado slices (optional, for topping)
Time Needed:
This delicious dish requires about 15 minutes for prep time, and then you’ll let your crock pot work its magic for 6 to 7 hours on low or 3 to 4 hours on high. Perfect for a busy day!
Step-by-Step Instructions:
1. Prepare the Crock Pot:
Start by spraying your crock pot with non-stick cooking spray or lightly greasing it. This will help prevent any sticking and make cleanup easier!
2. Layer the Rice:
Place the uncooked rice evenly on the bottom of the crock pot. This base layer ensures it cooks perfectly with all the delicious flavors from above.
3. Add the Vegetables and Spices:
Now it’s time to add the black beans, frozen corn, and the can of diced tomatoes with their juices. Sprinkle in your chili powder, cumin, garlic powder, onion powder, smoked paprika (if you’re using it), and add a pinch of salt and pepper. Stir gently to mix these flavors, but avoid disturbing the rice layer.
4. Pour in the Chicken Broth:
Carefully pour the chicken broth over everything in the crock pot. This will provide the necessary moisture for the rice and chicken to cook evenly.
5. Add the Chicken:
Season the chicken breasts with salt and pepper on both sides. Then, place them on top of the rice and other ingredients. Don’t worry about covering them fully—they’ll cook through nicely!
6. Cook it Up:
Cover your crock pot and cook on low for 6 to 7 hours or on high for 3 to 4 hours. You’ll know it’s ready when the chicken is fully cooked and the rice is tender.
7. Shred the Chicken:
When your cooking time is up, use two forks to shred the chicken directly in the crock pot. Stir everything together to amalgamate all those delightful flavors.
8. Melt the Cheese:
If you’re a cheese lover, sprinkle the shredded cheese over the top and cover again for 5 to 10 minutes until it melts beautifully into the dish.
9. Serve and Enjoy:
Garnish with chopped cilantro and serve on bowls with optional sour cream or avocado slices on top for extra creaminess. Enjoy your comforting Southwest Chicken and Rice!
This meal makes for hearty leftovers too, so feel free to enjoy it again the next day!
FAQ for Easy Southwest Chicken and Rice Crock Pot Recipe
Can I Use Frozen Chicken Breasts?
Yes, you can use frozen chicken breasts! Just note that you may need to extend the cooking time by an hour or so. Ensure that the chicken reaches an internal temperature of 165°F (75°C) for safety.
What Can I Use Instead of Black Beans?
If you’re not a fan of black beans, you can easily substitute them with kidney beans, pinto beans, or even diced bell peppers for added veggies. If you skip beans entirely, just make sure to maintain the liquid balance in the recipe.
Can I Prepare This Recipe Ahead of Time?
Absolutely! You can prep the ingredients the night before and layer them in the crock pot. Store it in the refrigerator overnight, then simply plug in the crock pot in the morning and set it to cook. Perfect for busy weekdays!
How Do I Store Leftovers?
Store any leftover Southwest Chicken and Rice in an airtight container in the refrigerator for up to 3 days. To reheat, just warm it gently in the microwave or on the stove, adding a splash of chicken broth to keep it moist.
