This Easy Southwest Crock Pot Chicken and Rice is a warm, comforting meal. With chicken, rice, beans, and tasty spices, it’s bursting with flavor and is super easy to make!
You just throw everything in the crockpot and let it do its magic. I love coming home to a delicious dinner waiting for me! Perfect for busy days when you need a hug in a bowl. 😊
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are great for this recipe. You can also use thighs for a juicier result or even shredded rotisserie chicken for quicker prep.
Rice: Long grain white rice works best, but if you want a healthier choice, brown rice can be substituted. Just note that you may need to adjust the cooking time and add extra liquid.
Black Beans: If you’re not a fan of black beans, pinto beans make a great substitute. For a low-carb option, consider using cauliflower rice instead of regular rice.
Spices: The taco seasoning is key for flavor. If you don’t have any, mix your own using cumin, paprika, and chili powder. You can adjust the spice level to suit your taste.
How Can I Ensure My Rice Is Cooked Perfectly?
Cooking rice in a crock pot can be a bit tricky, so here’s how to get it just right:
- First, make sure not to lift the lid too often while it’s cooking; it releases steam and can affect cooking.
- Use the right amount of liquid—1 cup of rice typically needs about 2 cups of liquid. In this case, the chicken broth and tomatoes provide enough moisture.
- Finally, shred the chicken into smaller pieces before serving. This helps mix the rice and chicken better and ensures even distribution of flavors.
Easy Southwest Crock Pot Chicken and Rice
Ingredients You’ll Need:
- 1 pound 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 kernels, drained
- 1 can (14.5 oz) diced tomatoes with green chilies (such as Rotel)
- 1 cup chicken broth
- 1 packet (1 oz) taco seasoning mix
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup shredded cheddar cheese
- Fresh cilantro for garnish (optional)
- Sour cream for serving (optional)
How Much Time Will You Need?
This delicious Easy Southwest Crock Pot Chicken and Rice will take about 10 minutes for prep and then you’ll cook it for 4 to 5 hours on low or 2 to 3 hours on high. It’s all about letting those flavors meld together while you do other things!
Step-by-Step Instructions:
1. Preparing the Crock Pot:
Start by spraying the inside of your crock pot with non-stick cooking spray. This will help prevent anything from sticking to the sides and make clean-up a breeze!
2. Adding the Chicken and Ingredients:
Place the chicken breasts at the bottom of the crock pot. Then, add the black beans, corn, diced tomatoes with green chilies, and uncooked rice. Pour in the chicken broth, and sprinkle over the taco seasoning, ground cumin, garlic powder, and onion powder. Give everything a nice stir to mix it all together.
3. Cooking Time:
Now, cover the crock pot with its lid and set it on low for 4 to 5 hours or high for 2 to 3 hours. It’s ready when the chicken is cooked through and the rice is tender. Try not to lift the lid too often; let that steam work its magic!
4. Finishing Touches:
About 10 minutes before you’re ready to eat, shred the chicken right in the crock pot using two forks. Stir everything together so the chicken mixes well with the rice and beans. Then, sprinkle the shredded cheddar cheese on top, cover, and let it melt.
5. Serving:
When it’s ready, serve it up! Garnish each serving with fresh cilantro and a dollop of sour cream if you’d like. Enjoy your comforting bowl of Southwest flavors!
FAQ for Easy Southwest Crock Pot Chicken and Rice
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken! Just make sure to increase the cooking time slightly. If you’re cooking on low, expect it to take about 6 to 7 hours. Ensure the chicken is cooked through to an internal temperature of 165°F.
What Can I Substitute for the Rice?
If you want to substitute the rice, quinoa is a great option! Use the same amount, but check the cooking time since quinoa usually cooks faster. You could also use cauliflower rice for a low-carb version; just add it in the last hour of cooking to heat through.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the microwave or on the stovetop with a splash of chicken broth to keep it moist.
Can I Add More Vegetables?
Absolutely! Feel free to add bell peppers, zucchini, or even spinach to the mix. Just ensure they’re cut into small pieces so they cook evenly within the cooking time. Add them halfway through the cooking for optimal texture.
