This Easy Southwest Chicken and Rice is a warm and tasty meal, perfect for busy days. Just throw everything in the crock pot and let it simmer until the chicken is tender and the rice is fluffy.
It’s like a big hug in a bowl! I love how it packs a punch with flavors and is super easy to clean up. Plus, it makes great leftovers for lunch—winner, winner, chicken dinner!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are great for this dish. If you’re looking for a substitution, you can use chicken thighs for a juicier option or even 1 1/2 lbs of cooked shredded chicken.
Rice: Long grain white rice works perfectly as it cooks up fluffy. You can substitute with brown rice, but be aware that you might need to add a little more broth and increase the cooking time.
Black Beans: These add protein and fiber. If you’re not a fan, try pinto beans or even chickpeas for a different twist.
Corn: Canned corn is convenient, but frozen corn can be a great alternative, giving a fresher taste. Just toss it in frozen; no need to thaw!
Diced Tomatoes with Green Chilies: This adds flavor and moisture. If you want a milder taste, use plain diced tomatoes and add fresh or dried chilies to your liking.
How Do I Ensure My Rice Is Perfectly Cooked?
Cooking rice in a crock pot can sometimes be tricky. To ensure it’s perfectly tender and not mushy, follow these tips:
- Use the recommended amount of liquid. For every cup of rice, you need about 2-2.5 cups of liquid including broth and juices from other ingredients.
- Don’t lift the lid while cooking! Each time you peek, heat escapes, which can mess with cooking times.
- Shred the chicken about 15 minutes before serving to mix it with the rice—this helps the flavors meld together.
Following these steps will help you serve a warm, hearty meal with perfect rice every time!
Easy Southwest Chicken and Rice Crock Pot Recipe
Ingredients You’ll Need:
- 1 1/2 lbs 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 (10 oz) diced tomatoes with green chilies (like Rotel)
- 1 cup chicken broth
- 1 packet (1 oz) taco seasoning mix
- 1/2 cup chopped onion
- 1 bell pepper, chopped (optional)
- 1 cup shredded cheddar cheese (for topping)
- Fresh cilantro for garnish (optional)
- Salt and pepper to taste
How Much Time Will You Need?
This Easy Southwest Chicken and Rice recipe takes about 15 minutes to prepare. You’ll want to let it cook in the crock pot for 4-6 hours. This means you can set it up in the morning, and by dinner time, you’ll have a delicious meal waiting for you!
Step-by-Step Instructions:
1. Prepare the Crock Pot:
Start by spraying the inside of your crock pot with non-stick cooking spray. This will help with easy cleanup later on.
2. Layer the Chicken:
Place the chicken breasts at the bottom of the crock pot. They will soak up all the flavors as they cook.
3. Add Seasoning:
Sprinkle the taco seasoning evenly over the chicken. This will give it some tasty southwest flavors.
4. Mix in the Good Stuff:
On top of the chicken, add the uncooked rice, black beans, drained corn, chopped onion, and bell pepper if you’re using it. Don’t forget the diced tomatoes with green chilies!
5. Pour in the Broth:
Pour the chicken broth over all the ingredients. This is what will help the rice cook perfectly and keep the chicken moist.
6. Cook Low and Slow:
Cover your crock pot and cook on low for 4-6 hours. You’ll know it’s done when the chicken is fully cooked and the rice is tender. So easy!
7. Shred the Chicken:
About 15 minutes before you’re ready to serve, use two forks to shred the chicken right in the crock pot. Stir everything together to mix all those wonderful flavors.
8. Add the Cheese:
Sprinkle the shredded cheddar cheese on top. Cover again for a few minutes to let the cheese melt.
9. Garnish and Serve:
Finally, garnish with fresh cilantro if you like, and serve hot. Enjoy your cozy, flavorful Southwest Chicken and Rice cooked easily in the crock pot!
This dish is not only delicious but also makes great leftovers for lunch the next day! Enjoy every bite!
FAQ for Easy Southwest Chicken and Rice Crock Pot Recipe
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but it’s best to thaw it first for even cooking. To thaw, place the chicken in the refrigerator overnight or use the cold water method by sealing it in a plastic bag and submerging it in cold water for about an hour.
What If I Don’t Have Taco Seasoning?
No worries! You can make your own taco seasoning by mixing 1 teaspoon each of chili powder, cumin, garlic powder, onion powder, and a pinch of salt and pepper. Adjust to taste for the desired spice level!
Can I Add Other Vegetables to This Dish?
Absolutely! Feel free to get creative and add other veggies like zucchini, carrots, or spinach. Just chop them into small pieces and add them along with the other ingredients—this would make the dish more colorful and nutritious!
How Do I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave until warmed through, or heat gently on the stove. You can add a splash of broth if the rice seems dry after reheating.
