This Easy Southwest Crock Pot Chicken and Rice is a tasty one-pot meal! With tender chicken, beans, and rice simmered in zesty spices, it’s a real crowd-pleaser.
I love how simple it is to throw everything into the pot and let it cook. Perfect for busy days when you just want a home-cooked meal waiting for you.
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect for this dish. If you’re looking for a leaner option, you can use chicken thighs, which may have more flavor and moisture.
Rice: Long-grain white rice works well, but you could substitute with brown rice. Just remember that it might require a little more cooking time and liquid, so adjust accordingly.
Black Beans: If you don’t have black beans, you can swap them for pinto or kidney beans. These alternatives will still bring a nice texture and protein to the dish.
Corn: Canned corn is easy to use, but frozen corn can work too. It’s often sweeter and fresher in flavor, just add it straight to the pot without thawing.
Diced Tomatoes: For an extra kick, you might choose spicy diced tomatoes with green chilies. You can also use regular diced tomatoes if you’re less inclined to spice.
What’s the Best Way to Shred Chicken After Cooking?
Shredding chicken can be a bit tricky, but it’s fun once you get the hang of it! Here are some tips to make it easier:
- Wait until the chicken is fully cooked and tender; it should pull apart easily.
- Use two forks: hold one fork down to stabilize the chicken and use the other to pull the meat apart.
- If you prefer, you can also use a hand mixer. Just place the cooked chicken in a bowl and beat it on low – it’s quick and does an excellent job!
Shredding while the chicken is warm makes this task much easier.
Easy Southwest Crock Pot Chicken and Rice
Ingredients You’ll Need:
- 2 large 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 (10 oz) diced tomatoes with green chilies (e.g., Rotel)
- 1 small onion, finely chopped
- 1 cup chicken broth
- 1 packet (about 1 oz) taco seasoning mix
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup shredded cheddar or Mexican blend cheese (optional)
- Fresh cilantro, chopped (optional, for garnish)
- Sour cream (optional, for serving)
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prepare and then cooks in your crock pot. You’ll need 6 to 7 hours on LOW or 3 to 4 hours on HIGH, making it a perfect dish for busy days when you can set it and forget it!
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 oiling it. This helps prevent sticking and makes cleanup easy.
2. Add the Chicken:
Place the chicken breasts at the bottom of the crock pot. They will soak up all the flavors as they cook!
3. Mix the Ingredients:
In a mixing bowl, combine the uncooked rice, black beans, corn, diced tomatoes with green chilies (do not drain!), chopped onion, taco seasoning, cumin, chili powder, garlic powder, salt, and pepper. Stir everything together until mixed well.
4. Combine Everything:
Pour the rice and bean mixture over the chicken in the crock pot, ensuring it covers the chicken as evenly as possible. Then, add the chicken broth, pouring it all around.
5. Cook It Up:
Cover your crock pot with the lid. Set it to cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours. You’ll know it’s done when the chicken is thoroughly cooked and the rice is tender!
6. Shred the Chicken:
About 10 minutes before you’re ready to serve, shred the chicken right in the pot using two forks. Stir everything to combine the flavors.
7. Add Cheese (optional):
If you’re using cheese, sprinkle it on top of the mixture, cover, and let it sit for a few minutes to melt.
8. Serve and Enjoy:
Garnish with chopped cilantro if desired, and serve with a dollop of sour cream for extra creaminess. Enjoy your hearty Southwest-inspired crock pot chicken and rice meal!
FAQ for Easy Southwest Crock Pot Chicken and Rice
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but make sure to increase the cooking time. It may need an additional 1-2 hours on LOW or about 30 minutes on HIGH. Always ensure the chicken reaches an internal temperature of 165°F (75°C) for safety.
Can I Make This Dish Ahead of Time?
Absolutely! You can assemble all the ingredients in the crock pot and refrigerate it overnight. Just remember to remove it from the fridge before cooking to let it come to room temperature. This way, it can cook more evenly.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, microwave in short intervals, stirring in between, or heat on the stove over low heat, adding a splash of broth if needed to keep it moist.
Can I Customize the Spice Level?
Definitely! If you prefer a milder dish, use mild diced tomatoes instead of the spicy ones. You can also reduce the amount of taco seasoning or add ingredients like bell peppers for sweetness. Conversely, add extra chili powder or hot sauce for more heat!
