This Easy Southwest Crock Pot Chicken and Rice is a one-pot wonder! Tender chicken, hearty rice, and zesty spices mix together for a tasty meal that’s low on effort but high on flavor.
I love how I can set it and forget it—just toss the ingredients in and let the slow cooker work its magic. Perfect for those busy days when you want a warm dinner waiting for you!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are easy to cook and shred, but you can also use thighs for a juicier option. If you’re looking for a vegetarian version, try subbing in tofu or jackfruit, seasoned similarly.
Rice: Long-grain white rice works perfectly here. If you’re out of it, brown rice or quinoa can work, just remember they typically need more liquid and cooking time.
Canned Black Beans: These add protein and texture. If you prefer, you can use pinto beans or chickpeas. Make sure to drain and rinse them for the best flavor.
Diced Tomatoes with Green Chiles: I love using Rotel for the kick of flavor. You can also just use diced tomatoes and add a touch of hot sauce or jalapeños if you want more heat.
Corn: Sweet corn adds a burst of sweetness. If it’s not in season, canned or frozen corn is a great substitute. You can also omit it if you’re not a fan.
How Do I Ensure My Rice Cooks Perfectly in the Crock Pot?
Cooking rice in a slow cooker can be tricky since it absorbs a lot of liquid. Here are some tips to help:
- Always add enough liquid. The general rule is for every cup of rice, you need about 1.5 to 2 cups of liquid, depending on the type.
- Don’t lift the lid during cooking! Each time you open it, you’re letting heat escape, which can lead to undercooked rice.
- If you’re using brown rice, it typically requires about double the cooking time, so plan accordingly.
Shredding the chicken into the rice before serving helps mix up the flavors and ensures that each bite is delicious!
How to Make Easy Southwest Crock Pot Chicken and Rice
Ingredients You’ll Need:
For the Chicken & Rice:
- 2 boneless, skinless chicken breasts
- 1 cup long-grain white rice, uncooked
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned and drained)
- 1 can (10 oz) diced tomatoes with green chilies (such as Rotel), undrained
- 1/2 cup diced onion
- 1 cup chicken broth
- 1 tablespoon olive oil
For the Seasoning:
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
For Serving:
- 1 cup shredded cheddar or Mexican blend cheese (optional)
- Fresh cilantro, chopped (optional, for garnish)
- Lime wedges (optional, for serving)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 4 to 6 hours to cook on low (or 2 to 3 hours on high). Overall, it’s a simple and hands-off meal that’s perfect for busy days!
Step-by-Step Instructions:
1. Prepare the Crock Pot:
Start by lightly greasing the inside of your crock pot with olive oil. This helps prevent any sticking and makes cleanup easier later on.
2. Layer the Rice:
Pour the uncooked rice evenly into the bottom of the crock pot. This will serve as the base for your dish.
3. Add the Veggies:
Next, layer the black beans, corn, diced tomatoes (with their juice), and diced onion on top of the rice. The juices from the tomatoes will help cook everything nicely.
4. Season the Chicken:
In a small bowl, mix together the chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Season the chicken breasts evenly with this mix.
5. Place the Chicken:
Lay the seasoned chicken breasts right on top of the rice and veggie mix.
6. Add Broth:
Pour the chicken broth evenly over the top of everything. It’s crucial for the rice to cook properly!
7. Cook:
Cover the crock pot and cook on low for 4 to 6 hours, or on high for 2 to 3 hours. You’ll know it’s ready when the chicken is cooked through and the rice is tender.
8. Shred the Chicken:
About 15 minutes before you plan to eat, take the chicken out and shred it with two forks. Mix it back into the rice and veggies for a delicious, flavorful dish.
9. Add Cheese (Optional):
If you’re using cheese, sprinkle it over the top, cover the crock pot again, and let it melt for a few minutes.
10. Serve and Enjoy:
Garnish with chopped fresh cilantro and serve with lime wedges on the side for a burst of freshness. Enjoy your easy and flavorful 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! Just make sure to increase the cooking time by a couple of hours, as the chicken needs to thaw and cook through properly. It’s best to cook on low for about 6 to 8 hours to ensure everything is tender and flavorful.
How Can I Adjust the Spice Level?
If you prefer a milder dish, you can reduce the amount of chili powder or skip the diced tomatoes with green chilies and use just plain diced tomatoes instead. For extra heat, consider adding diced jalapeños or a dash of hot sauce into the mix!
How to Store Leftovers?
Store any leftover chicken and rice in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop it in the microwave or warm it on the stove with a splash of broth or water to keep it moist.
Can I Make This Recipe Vegetarian?
Absolutely! You can replace the chicken with an equal amount of tofu or tempeh, and use vegetable broth instead of chicken broth. Just make sure to adjust the cooking time accordingly if using a different protein.
