This Easy Southwest Crock Pot Chicken and Rice is a warm, comforting dish that’s packed with flavor. With juicy chicken, spicy seasoning, and hearty rice, it’s a one-pot wonder!
You just throw everything in the slow cooker and let it work its magic. It’s perfect for busy days when you still want a tasty meal. Easy peasy, right? 😄
I love serving this with a sprinkle of cheese on top. The kids can’t get enough, and I just love how simple it is to make—no fancy skills required!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are great for this recipe. If you’re looking for a shortcut, shredded rotisserie chicken can be used too! It saves time and adds flavor.
Rice: I recommend long grain white rice as it cooks perfectly in the crock pot. If you’re looking for a whole grain option, you can swap it with brown rice. Just be aware, it may need a little extra cooking time.
Beans: Black beans add fiber and protein. If you want to mix it up, pinto beans or even kidney beans work well in this dish too!
Salsa: Your salsa choice makes a big difference. I like using medium salsa for that extra kick. If you want milder, go for mild salsa or even add some diced tomatoes instead.
Cheese: Cheddar cheese is delicious on top. If you’re feeling adventurous, try pepper jack for an extra zing or omit it for a dairy-free meal!
How Can I Ensure My Rice Cooks Perfectly in the Crock Pot?
Cooking rice in a crock pot can be tricky, but with these tips, you’ll nail it every time! Start by mixing the uncooked rice with the other ingredients. It’s important to have enough liquid—black beans, corn, and salsa contribute here.
- Ensure you have at least 2 cups of liquid for every cup of rice. If using brown rice, add a bit more liquid and extend cooking time.
- Avoid lifting the lid too often, as this releases steam and can affect cooking time. Just let it do its thing!
If the rice looks too firm at the end, give it an extra 15 minutes on low with the lid on to steam a bit more. Enjoy your perfectly cooked chicken and rice! 🌟
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 cup salsa (mild or medium depending on your preference)
- 1 cup chicken broth
- 1 packet (1 oz) taco seasoning or Southwest seasoning blend
- 1 small onion, finely chopped
- 1 bell pepper, diced (optional)
- 1 cup shredded cheddar or Mexican blend cheese (for topping)
- Fresh cilantro, chopped (optional for garnish)
- Sour cream (optional for serving)
- Salt and pepper to taste
How Much Time Will You Need?
This delicious dish takes about 15 minutes to prepare, then let it cook for about 4–5 hours on low or 2–3 hours on high in your crock pot. After that, just a few extra minutes to shred the chicken and melt the cheese before serving. Perfect for a busy day!
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 everything come out easily once it’s cooked.
2. Add the Chicken:
Place the chicken breasts at the bottom of the crock pot. These will soak in all the delicious flavors while they cook.
3. Mix the Ingredients:
In a large bowl, combine the uncooked rice, black beans, corn, salsa, chicken broth, taco seasoning, chopped onion, and diced bell pepper if you’re using it. Stir everything together until well mixed.
4. Combine in the Crock Pot:
Pour this tasty mixture evenly over the chicken breasts in the crock pot. Make sure every piece of chicken is covered with the mix!
5. Cook:
Cover and let it cook on low for 4–5 hours or on high for 2–3 hours. You want the chicken to be cooked through, and the rice will be perfectly tender.
6. Shred the Chicken:
When it’s almost time to eat, carefully take the chicken breasts out of the crock pot. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the pot and stir everything to mix it up well.
7. Add Cheese:
Sprinkle some shredded cheese on top of the mixture. Cover the crock pot for a few minutes to let the cheese melt and become deliciously gooey!
8. Garnish and Serve:
Before serving, sprinkle some fresh cilantro on top if you’d like. You can also set out sour cream for anyone who wants an extra touch. Dish it up and enjoy this warm, comforting meal!
Happy cooking! 🎉
FAQ: Easy Southwest Crock Pot Chicken and Rice
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken breasts! Just extend the cooking time to about 6–7 hours on low or 3–4 hours on high. Make sure the chicken reaches an internal temperature of 165°F (75°C) before serving.
Can I Substitute Brown Rice for White Rice?
Absolutely! If you prefer brown rice, be aware that it takes longer to cook. Add an extra 1/2 cup of chicken broth, and extend the cooking time to about 6 hours on low or 3–4 hours on high for best results.
How to Store Leftovers Properly?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months. To reheat, simply thaw in the fridge overnight and warm in the microwave or on the stovetop, adding a splash of broth if needed.
Can I Add Other Vegetables to This Dish?
Definitely! Feel free to include other veggies like diced zucchini, chopped spinach, or even jalapeños for some heat. Just make sure they are cut small enough to cook through in the crock pot.
