This Easy Southwest Crock Pot Chicken and Rice is a one-pot wonder! With tasty chicken, colorful veggies, and fluffy rice, it’s a quick way to spice up dinner.
You just toss everything into the slow cooker, set it, and forget it. Perfect for busy days when you want something hearty and satisfying without much work!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are the go-to for this recipe. You can substitute thighs for added flavor and moisture, or use tofu for a vegetarian option.
Rice: Long grain white rice is perfect here, but you can switch it up with brown rice or quinoa. Just remember to adjust the cooking time and liquid accordingly for different grains.
Black Beans: These add protein and fiber. If you’re short on beans, chickpeas or kidney beans work as great alternatives!
Diced Tomatoes: The canned diced tomatoes with chilies add a nice kick! If you prefer mild, opt for plain diced tomatoes and add a bit of hot sauce instead.
Cheese: Cheddar gives a delightful melt. If you’re dairy-free, consider using a plant-based cheese, or skip it altogether for a lighter dish.
How Do I Ensure Fluffy Rice in the Crock Pot?
To get perfectly cooked rice in your dish, layering is key. Start by placing your uncooked rice at the bottom of the crock pot—this prevents burning and allows it to absorb all the flavors. Pour in enough broth to properly cook the rice.
- Don’t skip rinsing your rice; it removes extra starch and helps the rice cook up fluffy.
- Keep an eye on the cooking time according to your rice type. Brown rice, for example, needs longer than white.
- Shredding the chicken before serving really helps mix everything together and lets the rice soak in the flavors.
Easy Southwest Crock Pot Chicken and Rice
Ingredients You’ll Need:
- 4 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 (e.g., Rotel)
- 1 cup chicken broth
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup shredded cheddar or Mexican blend cheese
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- Optional garnish: chopped fresh cilantro, sliced green onions, sour cream, avocado slices
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and then you’ll cook it for 4-6 hours on low or 2-3 hours on high in your crock pot. Perfect for when you want to set it and forget it while you go about your day!
Step-by-Step Instructions:
1. Prepare the Crock Pot:
Start by spraying the inside of the crock pot with non-stick cooking spray or lightly oiling it. This helps with easy cleanup later!
2. Layer the Rice:
Evenly place the uncooked rice at the bottom of the crock pot. Make sure it’s spread out nicely so it can cook evenly.
3. Add the Veggies and Spices:
On top of the rice, add the black beans, corn, diced tomatoes including their juice, chopped onion, garlic, chili powder, cumin, smoked paprika, salt, and black pepper. Give it a gentle stir to combine.
4. Pour in the Chicken Broth:
Evenly pour the chicken broth over the mixture in the crock pot. This will help everything cook together beautifully.
5. Add the Chicken:
Place the chicken breasts right on top of the rice and vegetable mixture. Don’t worry about mixing it; the magic happens as it cooks!
6. Start Cooking:
Cover the crock pot and cook on low for 4-6 hours or on high for 2-3 hours. You’ll know it’s done when the chicken is cooked through and the rice is tender.
7. Shred the Chicken:
When it’s almost time to eat, use two forks to shred the chicken in the crock pot. Stir it all together so the flavors mix well!
8. Add Cheese:
Sprinkle the shredded cheese over the top, cover, and let it sit for a few minutes until the cheese melts.
9. Serve and Enjoy:
Dish out the chicken and rice while it’s hot! Garnish with chopped cilantro, sliced green onions, sour cream, or avocado slices as you wish.
Enjoy your flavorful and easy Southwest Crock Pot Chicken and Rice!
FAQ for Easy Southwest Crock Pot Chicken and Rice
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken breasts! However, you will need to increase the cooking time. Cook on high for about 3-4 hours or on low for 6-8 hours. Ensure the chicken reaches an internal temperature of 165°F (75°C) for safe consumption.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the ingredients the night before and store them in the refrigerator. Just add everything to the crock pot in the morning and set it to cook while you’re out!
What Can I Substitute for Rice?
If you want to switch things up, quinoa or cauliflower rice are great alternatives! Just make sure to adjust the liquid accordingly—for quinoa, you’ll need about 1.5 cups of broth, while cauliflower rice will require less cooking time.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, microwave or warm on the stove until heated through. If the rice dries out, add a splash of chicken broth to revive its moisture!
