This Easy Southwest Crock Pot Chicken and Rice is a one-pot wonder! Tender chicken, fluffy rice, and zesty spices come together for a hearty meal that’s packed with flavor.
I love how simple it is—just toss everything in the crock pot and let it do the work! Plus, you can customize it with your favorite toppings. Hello, cheese and avocado! 🥑
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are great here for their tenderness. You can also use thighs for more flavor or frozen chicken. Just adjust the cooking time if frozen.
Rice: Long-grain white rice works best, but you can swap it for brown rice—just add more liquid and adjust the cooking time, since it takes longer to cook.
Black beans: If you’re not a fan of black beans, kidney beans or pinto beans make excellent substitutes. Canned beans save time, but if you prefer dried beans, soak and cook them beforehand.
Diced tomatoes with green chilies: If you want milder flavor, use plain diced tomatoes and add a few diced jalapeños for heat. Alternatively, crushed tomatoes can work if you prefer a smoother texture.
How Do I Ensure Perfectly Cooked Rice and Chicken in a Crock Pot?
The magic of a crock pot is in the slow cooking, but you need to balance time and moisture. Here are some tips to get it just right:
- Layering is key! Place the chicken at the bottom to soak in the juices, then top with rice and other ingredients so the rice absorbs the flavorful broth.
- Keep the lid closed while cooking. This helps retain moisture—lifting the lid allows steam to escape, which could lead to dry rice.
- Shred the chicken about 20 minutes before serving. This lets the chicken mingle with the rice and ensures everything is coated in flavor.
Follow these steps, and you’ll enjoy a wonderfully tasty and tender meal! Personal tip: I love adding a squeeze of lime before serving for a fresh kick!
How to Make Easy Southwest Crock Pot Chicken and Rice
Ingredients You’ll Need:
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 cup long-grain white rice (uncooked)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn
- 1 can (14.5 oz) diced tomatoes with green chilies (like Rotel), undrained
- 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
- 1/4 teaspoon chili powder (optional, for extra heat)
- Salt and pepper to taste
- 1 cup shredded cheddar cheese (optional, for topping)
- Fresh cilantro, chopped (optional, for garnish)
- Sour cream and avocado slices (optional, for serving)
How Much Time Will You Need?
This recipe requires about 10 minutes of prep time, and then you’ll let it cook in the crock pot for 4 to 6 hours. So, it’s perfect for starting in the morning and having a warm dinner ready later without the hassle!
Step-by-Step Instructions:
1. Prepare the Crock Pot:
Start by spraying the inside of your crock pot with non-stick cooking spray. This helps to prevent the food from sticking.
2. Add the Chicken:
Place the boneless, skinless chicken breasts at the bottom of the crock pot. They will be the base for this delightful dish!
3. Mix the Ingredients:
In a medium bowl, add the uncooked rice, drained black beans, frozen corn, diced tomatoes (with the juice), chicken broth, taco seasoning mix, ground cumin, garlic powder, onion powder, chili powder (if you’re using it), and some salt and pepper. Stir everything well until it’s nicely combined.
4. Combine in the Crock Pot:
Pour the rice and vegetable mixture over the chicken, spreading it out evenly so that everything cooks properly.
5. Cook:
Cover the crock pot with its lid and cook the chicken and rice on low for 4 to 6 hours. It’s ready when the chicken is fully cooked and the rice is tender. Remember, slow cooking is key!
6. Shred the Chicken:
About 20 minutes before you’re ready to serve, use two forks to shred the chicken right in the crock pot. Mix it well into the rice—this way, all those delicious flavors mix together!
7. Add Cheese:
If you want to add some extra cheesy goodness, sprinkle shredded cheddar cheese over top, cover the crock pot for a few minutes, and let the cheese melt.
8. Serve!
Finally, dish up the chicken and rice into bowls. If you like, garnish with chopped fresh cilantro, and serve with sour cream and avocado slices on the side. Enjoy this easy, flavorful meal!
This dish is perfect for a family dinner or meal prep for the week—a comforting one-pot meal that everyone will love!
FAQ About Easy Southwest Crock Pot Chicken and Rice
Can I Use Frozen Chicken Breasts in This Recipe?
Yes, you can use frozen chicken breasts! Just make sure they are completely thawed before cooking to ensure even cooking and safety. If you’re using frozen chicken, you may need to extend the cooking time by one to two hours on low.
What Can I Substitute for Rice?
If you’d like to substitute rice, quinoa is a great alternative! You’ll need to adjust the liquid amount, adding about 1.5 cups of broth instead of 1 cup to help the quinoa cook properly. Rice or cauliflower rice are also good options but adjust the cooking times accordingly since they cook faster!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, you can pop it in the microwave or warm it on the stove over low heat, adding a splash of chicken broth if necessary to keep it moist.
Can I Make This Recipe Spicier?
Absolutely! You can easily amp up the heat by adding more chili powder or incorporating sliced jalapeños or a dash of hot sauce. Adjust to your taste preferences, and enjoy the spicy kick!
