This Easy Southwest Chicken and Rice dish is a hearty one-pot meal. Just throw chicken, rice, beans, corn, and zesty spices into the crock pot and let it do the magic!
I love how simple this recipe is—perfect for busy days! Plus, you can customize it with your favorite toppings like cheese, avocado, or salsa. Yum! 🍽️
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are great for this recipe as they cook quickly. If you want to save time, rotisserie chicken works well too! Just add it towards the end to warm up.
Rice: Long grain white rice gives the best texture, but you can swap it for brown rice—just cook it longer. Quinoa is another good substitute for a gluten-free option.
Canned Goods: Black beans and corn can be substituted with other beans like kidney beans or pinto beans. You could also use frozen corn if that’s what you have on hand.
Spices: If you want to adjust the flavor, add more chili powder for heat or use taco seasoning for added seasoning convenience.
How Do I Make Sure My Rice Cooks Perfectly?
Cooking rice in the crock pot can be tricky. Here are some tips to get it just right:
- Use the right amount of liquid! For 1 cup of rice, 1 cup of broth is usually enough.
- Don’t skip the cooking time. Make sure to let it cook for at least 4 hours on low to ensure the rice is tender.
- If you see any extra liquid at the end, just turn the pot on high for a bit longer with the lid off to help it absorb.
Following these tips should help you get fluffy rice every time!
Easy Southwest Chicken and Rice Crock Pot Recipe
Ingredients You’ll Need:
Main Ingredients:
- 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 can (15 oz) corn kernels, drained
- 1 can (14.5 oz) diced tomatoes with green chilies (e.g., Rotel)
- 1 cup chicken broth
Flavor Enhancers:
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
Optional Toppings:
- 1 cup shredded cheddar or Mexican blend cheese
- Fresh cilantro, chopped (for garnish)
- Sliced avocado, sour cream, and lime wedges (for serving)
How Much Time Will You Need?
This dish takes about 15-20 minutes to prep, and you’ll need 4 to 6 hours on low or 2 to 3 hours on high for cooking. In total, you’re looking at about 4-6 hours and 20 minutes until you can dig in! Perfect for a busy day when you want a delicious home-cooked meal without much effort!
Step-by-Step Instructions:
1. Prepare the Crock Pot:
Start by spraying the inside of your crock pot with nonstick cooking spray or lightly oiling it to prevent sticking. This helps with cleanup later!
2. Layer the Chicken:
Place the boneless, skinless chicken breasts directly at the bottom of the crock pot. This allows them to cook nicely and keep the rice moist.
3. Add Rice and Beans:
Spread the uncooked rice evenly over the chicken. Now, add the black beans, corn, and diced tomatoes with green chilies right on top.
4. Spice It Up:
Next, toss in the diced onion, minced garlic, and all the spices: ground cumin, chili powder, smoked paprika, onion powder, garlic powder, along with salt and pepper. Sprinkle them over the top for great flavor!
5. Pour in the Broth:
Carefully pour the chicken broth over the entire mixture, making sure everything gets a bit of that yummy flavor.
6. Cook:
Cover the crock pot with its lid and set it to cook on low for 4 to 6 hours or on high for 2 to 3 hours. You want the chicken to be fully cooked and the rice tender!
7. Shred the Chicken:
When it’s done cooking, use two forks to shred the chicken right in the crock pot. Stir everything together gently to mix it up.
8. Add Cheese:
If you’re using cheese, sprinkle it on top, cover again, and let it sit for about 5-10 minutes to allow the cheese to melt.
9. Serve:
Garnish with fresh cilantro and serve with sliced avocado, sour cream, and lime wedges for a delicious finish.
Enjoy your flavorful and easy Southwest Chicken and Rice Crock Pot meal! It’s sure to be a hit at your table!
FAQ for Easy Southwest Chicken and Rice Crock Pot Recipe
Can I Use Frozen Chicken Instead of Fresh?
Yes, you can use frozen chicken, but make sure it’s cut into smaller pieces for quicker cooking. It’s important to cook it on high for 3-4 hours or low for 6-8 hours to ensure it’s cooked thoroughly.
What Can I Substitute for Rice in This Recipe?
If you want to switch it up, quinoa or cauliflower rice can be great alternatives! For quinoa, use the same amount as rice but note it may cook faster, so adjust the cooking time accordingly.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat it in the microwave or on the stovetop, adding a splash of broth to help keep it moist as you warm it up.
Can I Add Extra Vegetables?
Absolutely! Feel free to add bell peppers, zucchini, or spinach for more flavor and nutrition. Just chop them into small pieces and add them along with the other ingredients in the crock pot.
