This Easy Southwest Chicken and Rice Crock Pot recipe is a warm, cozy meal that packs a punch! With tender chicken, fluffy rice, and zesty beans, it’s a hit at the dinner table.
I love how I can just toss everything in the Crock Pot and let it do the work. It’s like magic! Plus, the leftovers taste even better. Just perfect for busy days! 🌟
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are easy to shred once cooked. If you’re looking for a faster option, consider using rotisserie chicken. It’s ready to go and adds great flavor!
Rice: Long grain white rice works perfectly here, but you could also use brown rice. Just remember it may need more liquid and a longer cooking time. Quinoa is a great gluten-free alternative if you want something different!
Black Beans: Canned black beans are convenient, but feel free to swap them with pinto beans or chickpeas if you prefer. Just make sure to rinse them well before adding to the pot.
Taco Seasoning: A packet of taco seasoning is super easy, but you can make your own with chili powder, cumin, garlic powder, and onion powder for a fresher taste. Adjust to your spice preference!
How Do You Ensure the Chicken Stays Juicy in the Crock Pot?
Keeping your chicken juicy and tender is key. Here are some tips:
- Start with enough liquid. The chicken broth not only flavors the dish but helps with moisture.
- Avoid cooking on high heat for too long. Low and slow is the way to go for juicy chicken. 5-6 hours on low will yield perfect results.
- Shred the chicken just before serving. This helps keep it moist and allows it to soak up the flavors of the dish.
Enjoy making this flavorful Southwestern meal! It’s perfect for feeding a crowd or meal prepping for the week. Happy cooking!
Easy Southwest Chicken and Rice Crock Pot Recipe
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, drained
- 1 can (10 oz) diced tomatoes with green chilies (like Rotel)
- 1 cup chicken broth
- 1 packet taco seasoning (about 1 oz)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup shredded cheddar or Mexican blend cheese (optional)
- Fresh cilantro, chopped (optional, for garnish)
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time, then you will cook it in the crock pot for 5-6 hours on low or 3-4 hours on high. A total of 5-6 hours, but you can set it and forget it while you go about your day!
Step-by-Step Instructions:
1. Prepare Your Crock Pot:
Start by spraying the inside of your crock pot with non-stick cooking spray or lightly greasing it. This will help your meal come out easily when it’s done cooking.
2. Add the Chicken:
Place the 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, drained black beans, drained corn, diced tomatoes with green chilies, chicken broth, taco seasoning, chopped onion, and minced garlic. Stir everything together until it’s well mixed.
4. Combine Layers in the Crock Pot:
Pour the rice and vegetable mixture evenly over the chicken in the crock pot. Make sure everything is well distributed for even cooking.
5. Cook:
Cover the crock pot and cook on low for 5-6 hours or on high for 3-4 hours. Check to make sure the chicken is cooked through and the rice is tender. It should be nice and fluffy!
6. Shred the Chicken:
About 15 minutes before serving, use two forks to shred the chicken right in the pot. Stir the mixture gently to combine it all together!
7. Add Cheese:
If you want cheesy goodness, sprinkle the shredded cheese over the top. Cover again and let it melt for about 10-15 minutes.
8. Serve and Garnish:
Once the cheese is melted, serve the Southwest Chicken and Rice hot. Garnish with chopped fresh cilantro if you like, and enjoy your flavorful meal!
Enjoy your flavorful, easy Southwest Chicken and Rice Crock Pot meal!
Frequently Asked Questions (FAQ)
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken breasts! Just make sure to cook on high for a bit longer—around 4-5 hours—since it takes longer to cook from frozen. Also, ensure the chicken reaches an internal temperature of 165°F before serving.
What Can I Substitute for Rice?
If you want to skip the rice, you can use quinoa or cauliflower rice for a lower-carb option. Just adjust the cooking time; quinoa typically cooks in about 15 minutes while cauliflower rice can be added in the last 30 minutes of cooking.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat them in the microwave or on the stove. If it seems a bit dry, add a splash of chicken broth or water while reheating.
Can I Make This Dish Spicier?
Absolutely! To add more heat, consider using spicy diced tomatoes with green chilies or adding diced jalapeños to the mix. You can also adjust the amount of taco seasoning to your spice preference!
