This Easy Southwest Chicken and Rice dish is a true winner! Just toss chicken, rice, black beans, corn, and some yummy spices into your crock pot, and let it do all the magic.
I love how easy this meal is to prepare—no fuss, just one pot! Plus, the flavors remind me of sunny days. Enjoy it any night of the week, and watch everyone come back for seconds!
Key Ingredients & Substitutions
Chicken: I love using boneless, skinless chicken breasts for this recipe because they stay tender during cooking. If you want to switch it up, you can use thighs instead, they add extra flavor.
Rice: Long grain white rice works perfectly, but you can substitute with brown rice, just remember it may increase the cooking time. Quinoa is a great gluten-free option, too!
Black Beans: These add protein and texture, but if you prefer, you can use pinto beans or any other canned beans you have on hand. Just make sure to drain and rinse them!
Corn: Canned corn is quick and easy, but frozen corn can work just as well. Fresh corn is a nice touch if it’s in season!
Diced Tomatoes: The can with green chilies adds a bit of spice. If you’re not a fan of spicy, use plain diced tomatoes instead. Or, fresh tomatoes if you have some ripe ones!
What’s the Best Way to Cook Everything So It’s Perfect?
Cooking in a crock pot makes this dish super easy, but there are a few tricks to ensure everything turns out great. First, layering is key!
- Start with the chicken at the bottom, as it takes longer to cook. This helps keep it juicy.
- The rice and other ingredients should go on top. Mixing them with the broth allows a better flavor distribution.
- Cover the pot and be patient! Cooking on low for 5-6 hours lets the flavors marry beautifully.
- When it’s time to shred the chicken, doing it while it’s still hot makes it easier and helps it absorb more flavor.
- Lastly, if you’re adding cheese, letting it sit for a bit after sprinkling it on top helps it melt perfectly.
Enjoy these tips, and you’ll be whipping up this dish like a pro!
Easy Southwest Chicken and Rice Crock Pot Recipe
Ingredients:
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 cup long grain white rice, uncooked
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (10 oz) can diced tomatoes with green chilies (such as Rotel)
- 1 small onion, finely chopped
- 1 cup chicken broth
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar or Mexican blend cheese (optional)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Time Estimate:
This recipe will take about 15 minutes to prep and then 5 to 6 hours to cook on low. If you’re in a rush, you can cook it on high for about 2.5 to 3 hours. Simple and easy, right?
Step-by-Step Instructions:
1. Prepare the Crock Pot
First things first! Spray the inside of your crock pot with non-stick cooking spray. This will help everything slide out smoothly once it’s done cooking.
2. Add the Chicken
Place the boneless, skinless chicken breasts right at the bottom of the crock pot. This ensures they stay nice and moist while the other ingredients cook on top of them.
3. Mix the Ingredients
In a mixing bowl, combine the uncooked rice, drained black beans, drained corn, diced tomatoes (with all those yummy juices!), chopped onion, chicken broth, and all the spices: chili powder, ground cumin, garlic powder, paprika, salt, and pepper. Stir it all together until nicely mixed.
4. Layer in the Crock Pot
Pour that tasty mixture evenly over the chicken in the crock pot. Make sure the rice and other ingredients spread out evenly so they cook properly.
5. Cooking Time
Now, cover the crock pot tightly and set it to cook on low for 5 to 6 hours or on high for about 2.5 to 3 hours. You’ll know it’s ready when the chicken is fully cooked and the rice is tender.
6. Shred the Chicken
Once cooking is complete, carefully remove the chicken breasts from the pot. Using two forks, shred the chicken into bite-sized pieces. It will be super tender—just the way you want it!
7. Add Cheese
If you’re using cheese, sprinkle it generously over the top of your chicken and rice mixture, cover, and let it melt for about 10 minutes. The warmth will make it ooey-gooey delicious!
8. Garnish and Serve
Before serving, sprinkle some fresh cilantro on top for added flavor. Serve it up with lime wedges on the side for that refreshing kick. Enjoy your hearty, flavorful Southwest Chicken and Rice straight from the crock pot!
This dish is not only easy to make but also a crowd-pleaser! Enjoy!
FAQ for Easy Southwest Chicken and Rice Crock Pot Recipe
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken breasts! Just keep in mind that the cooking time will be longer. Cook on low for about 6 to 7 hours or on high for 3 to 4 hours until the chicken is fully cooked and safe to eat.
What Type of Rice Can I Use?
While long grain white rice works best, you can substitute with brown rice. Just remember that brown rice will require a longer cooking time—about 7 to 8 hours on low. If you’re in a hurry, you can also use quick-cooking rice, but add it in the last 30 minutes of cooking.
Can I Make This Recipe Vegetarian?
Absolutely! To make it vegetarian, simply replace the chicken with an extra can of beans or some diced tofu, and use vegetable broth instead of chicken broth. You can add in extra veggies or even quinoa for added texture and protein.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in the microwave or on the stovetop, adding a splash of broth or water as needed to maintain moisture.
