This easy Southwest Crock Pot Chicken and Rice is a warm, tasty dish that’s perfect for busy days. With juicy chicken, rice, and zesty spices all cooking together, you’ll have a meal that’s full of flavor!
You can just toss everything into the crock pot and let it do its magic. I love how it fills the house with a yummy smell while I do my thing—like a little cooking fairy at work! 🪄
This dish is great for leftovers too! I often make a big batch to enjoy for lunch during the week. Plus, it’s so simple to prepare that even I can’t mess it up! 🤗
Key Ingredients & Substitutions
Rice: Long-grain white rice is perfect for this dish because it cooks up fluffy. If you’d like to switch things up, brown rice works as well but may require a bit more liquid and time. Quinoa could also be a great gluten-free option!
Black Beans: Canned black beans are quick and easy. If you have dried beans, feel free to soak and cook them beforehand. You can also swap for kidney beans or pinto beans if you prefer something different.
Corn: Frozen corn adds sweetness and texture to the dish. If fresh corn is in season, you can definitely use it instead! Even canned corn works if that’s what you have on hand.
Diced Tomatoes with Green Chilies: Rotel-style tomatoes bring spice and flavor. If you want less heat, choose plain diced tomatoes and add your preferred amount of fresh green chili or omit them altogether.
Taco Seasoning: Store-bought taco seasoning makes life easy, but if you prefer homemade, mix equal parts chili powder, cumin, garlic powder, and onion powder for a great alternative.
Why is Layering Important in a Crock Pot Recipe?
Layering ingredients correctly in a crock pot is key to cooking everything evenly and avoiding sogginess. Here’s how to do it:
- Start with the rice at the bottom to absorb moisture effectively.
- Add your beans, corn, and tomatoes without stirring, allowing juices to stay separate.
- Place the seasoned chicken on top, creating a barrier that prevents the rice from overcooking.
- This method helps everything blend nicely but cook at the right times.
Cooking on low heat for longer also helps develop that great flavor you’re looking for, so resist the urge to open the lid often! Enjoy your easy cooking experience! 😊
Easy Southwest Crock Pot Chicken and Rice
Ingredients You’ll Need:
- 2 cups long-grain white rice, uncooked
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1 (14.5 oz) can diced tomatoes with green chilies (such as Rotel)
- 2 cups chicken broth
- 1 lb boneless, skinless chicken breasts
- 1 packet taco seasoning
- 1 tsp cumin
- 1/2 tsp smoked paprika (optional)
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1 cup shredded cheddar or Mexican cheese blend
- Fresh cilantro, chopped (for garnish)
- Lime wedges (optional, for serving)
How Much Time Will You Need?
This recipe requires about 10 minutes for preparation. You’ll need to cook it in the crock pot for either 5-6 hours on low or 3-4 hours on high, making it a great option for busy days when you need a hands-off meal!
Step-by-Step Instructions:
1. Prepare the Crock Pot:
Start by spraying the inside of your crock pot with non-stick cooking spray to make cleanup easier later. This helps prevent anything from sticking to the sides.
2. Layer the Rice:
Pour the uncooked rice into the bottom of the crock pot. This will be the base of your meal, absorbing all the delicious flavors as it cooks!
3. Add the Other Ingredients:
Next, layer the drained black beans, frozen corn, and diced tomatoes with green chilies evenly over the rice. No need to stir just yet; let everything stay separate for a moment.
4. Pour in the Chicken Broth:
Carefully pour the chicken broth over all the layered ingredients. This liquid will help cook the rice and keep everything nice and moist.
5. Season the Chicken:
In a small bowl, combine the taco seasoning, cumin, smoked paprika, garlic powder, salt, and pepper. Mix it well, then sprinkle this spice mixture over both sides of the chicken breasts to add tons of flavor!
6. Place Chicken on Top:
Now, lay the seasoned chicken breasts right on top of the other ingredients in the crock pot. Don’t stir yet! This helps the chicken cook evenly.
7. Cook It Up:
Cover the crock pot and set it to cook on low for about 5-6 hours or on high for 3-4 hours. You’ll know it’s ready when the chicken is cooked through and the rice is tender.
8. Shred the Chicken:
When your time is up, take the chicken out and shred it using two forks right inside the crock pot. Then, gently stir everything together so the chicken mixes well with the rice and beans.
9. Add the Cheese:
Finally, stir in the shredded cheese until it melts and is evenly mixed throughout the dish. This adds a lovely creaminess!
10. Garnish and Serve:
Garnish your meal with chopped cilantro for a fresh taste. Serve it up with lime wedges on the side for a little extra zing if you like.
And there you have it! Enjoy your flavorful Southwest Crock Pot Chicken and Rice, perfect for an easy, hands-off meal!
FAQ for Easy Southwest Crock Pot Chicken and Rice
Can I Use Brown Rice Instead of White Rice?
Yes, you can! However, brown rice requires more liquid and a longer cooking time. If using brown rice, consider adding an extra cup of chicken broth and cooking on low for 6-7 hours or on high for about 4 hours.
Can I Prep This Recipe Ahead of Time?
Absolutely! You can layer all the ingredients in the crock pot the night before and store it in the fridge. Just take it out in the morning and set it to cook. This makes mealtime even easier!
What Should I Do with Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it gently on the stove or in the microwave, stirring occasionally for even heating.
Can I Add Other Vegetables?
Definitely! You can add other veggies like bell peppers, zucchini, or diced onions. Just chop them up, and layer them in with the other ingredients. Keep in mind that the cooking time should remain the same!
