This Easy Southwest Chicken and Rice Crock Pot Recipe is perfect for busy days! It combines tender chicken, spicy beans, and wholesome rice for a cozy meal. Just toss everything in the pot and let it cook!
Honestly, I love coming home to a dinner that’s ready to go! The smell is divine, and you can change up the spices if you’re feeling adventurous. Who doesn’t like easy cooking? 😄
Key Ingredients & Substitutions
Chicken: Use boneless, skinless chicken breasts for a lean option. You can swap with thighs if you prefer juicier meat. Also, leftover roast chicken works great here!
Rice: Long grain white rice is ideal for this recipe, as it cooks well in the crock pot. If you’re looking for a healthier option, try brown rice; just be aware it may require more cooking time.
Canned Ingredients: Black beans and corn add fiber and flavor. If you’re unable to find black beans, pinto beans are a great substitute. For corn, frozen corn works just as well and can be added directly.
Tomatoes: Diced tomatoes with green chilies provide a nice kick. You can use regular diced tomatoes if you prefer less heat, or add a dash of hot sauce to spice things up!
Seasonings: Taco seasoning is key for flavor. If you’re out, mix chili powder, cumin, paprika, and a pinch of cayenne for a homemade version.
How Do You Ensure Perfectly Cooked Rice in a Crock Pot?
Getting the rice just right in a crock pot is crucial! Here’s how to do it:
- Keep the rice and liquid ratio at about 1:2. For every cup of rice, use two cups of liquid (chicken broth in this case).
- Avoid stirring the rice into the liquid before cooking, as this helps to keep it fluffy.
- Let the dish cook undisturbed for the set time. This allows the rice to absorb all the flavors from the broth and seasoning.
- Finally, when you shred the chicken before serving, gently mix it with the rice; this balances flavors without making the rice mushy.
With these tips, you’ll have a delicious, hearty meal waiting! Enjoy! 🍽️
Easy Southwest Chicken and Rice Crock Pot Recipe
Ingredients You’ll Need:
- 1 ½ 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
- 1 packet (1 oz) taco seasoning mix
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 cup shredded cheddar or Mexican blend cheese
- Optional garnishes: chopped fresh cilantro, sliced green onions, sour cream, avocado slices
How Much Time Will You Need?
This recipe requires about 15 minutes for preparation and cooks for 6 to 7 hours on low or 3 to 4 hours on high in the crock pot. It’s a great make-ahead meal that you can set in the morning and have ready by dinner time!
Step-by-Step Instructions:
1. Prepare the Crock Pot:
Start by spraying the inside of your crock pot with non-stick cooking spray. This makes for easier clean-up later!
2. Add the Chicken:
Place the boneless, skinless chicken breasts at the bottom of the crock pot. They will soak up all the delicious flavors as they cook.
3. Mix the Ingredients:
In a medium bowl, combine the uncooked rice, black beans, corn, diced tomatoes with green chilies, chicken broth, taco seasoning, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Stir everything together until well mixed.
4. Layer the Mixture:
Pour the rice and vegetable mixture evenly over the chicken breasts in the crock pot. Make sure to spread it out, but don’t stir! Just let it rest on top for now.
5. Cook Away:
Cover the crock pot and set it to cook on low for 6 to 7 hours or on high for 3 to 4 hours. The chicken should be cooked through, and the rice should be nice and tender.
6. Shred the Chicken:
About 15 minutes before you’re ready to serve, use two forks to shred the chicken directly in the pot. Gently stir to combine the chicken with the rice and veggies.
7. Add the Cheese:
Sprinkle the shredded cheese evenly on top of the mixture. Cover again and let it sit for about 10 minutes, allowing the cheese to melt beautifully.
8. Serve and Enjoy:
Dish out your delicious Southwest Chicken and Rice hot from the crock pot and top with optional garnishes like chopped cilantro, sliced green onions, sour cream, or avocado slices if you desire!
Enjoy your easy, flavorful Southwest chicken and rice meal made effortlessly in the crock pot!
FAQ for Easy Southwest Chicken and Rice Crock Pot Recipe
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but it’s recommended to thaw it first for even cooking. You can thaw the chicken overnight in the refrigerator or use a sealed plastic bag submerged in cold water for a quicker method. If it’s still frozen, increase the cooking time by about an hour on low heat.
Can I Make This Dish Ahead of Time?
Absolutely! You can prep the ingredients and combine them in the crock pot insert, then refrigerate overnight. In the morning, just place the insert in the slow cooker and start cooking! This is a great time-saver for busy days.
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove with a little splash of chicken broth to keep it moist when warming it up.
Can I Use Different Types of Rice?
Yes, you can substitute with other types of rice, like brown rice or jasmine rice. However, cooking times may vary—brown rice usually requires more liquid and a longer cooking time. If using brown rice, increase the chicken broth to 1 ½ cups and cook for an additional hour on low or 30 minutes on high.
