This Easy Southwest Crock Pot Chicken and Rice is a warm, comforting dish packed with flavors. It combines tender chicken, delicious rice, and zesty spices all cooked together for a hassle-free meal!
It’s like a cozy hug in a bowl! I love throwing in everything and letting the crock pot do the work while I enjoy a cup of coffee—or maybe two! ☕️
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts work best for tenderness. If you’re in a pinch, chicken thighs add more flavor. You could also use rotisserie chicken; just shred it and add it halfway through cooking!
Rice: Long-grain white rice is ideal, but you can swap it for brown rice. Just remember that brown rice takes longer to cook, so adjust your cooking time accordingly.
Black Beans: These provide protein and richness. If you’re not a fan, you can replace them with kidney beans or even chickpeas for a different twist!
Salsa: Choose either mild or medium based on your spice tolerance. If you’re looking for a fresh flavor, try fresh chopped tomatoes with jalapeños instead of jarred salsa for a homemade touch.
Cheese: Cheddar is classic, but if you want a creamier taste, substitute with Monterey Jack or Pepper Jack for a spicy kick!
How Do I Get Perfectly Cooked Rice in the Crock Pot?
Cooking rice in a slow cooker can sometimes be tricky. Combine it well with the other ingredients, and keep in mind that it absorbs moisture. Using enough chicken broth is key to getting fluffy rice.
- Double-check your liquid ratios: too little can lead to dry rice.
- Don’t lift the lid too often. Each time you do, it adds extra cooking time.
- Shredding the chicken in the last 15 minutes is great for even mixing and allows the rice to finish cooking perfectly.
Easy Southwest Crock Pot Chicken and Rice
Ingredients:
- 2 lbs 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 cup salsa (mild or medium, your choice)
- 1 cup chicken broth
- 1 packet taco seasoning (or 2 tbsp homemade Southwest seasoning)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup shredded cheddar cheese
- Optional garnishes: chopped fresh cilantro, sliced green onions, sour cream, avocado slices
Time Needed:
You’ll need about 10 minutes for prep time, plus 4 to 6 hours for cooking on low. This dish is perfect for busy days when you want dinner ready with minimal effort!
Detailed Instructions:
1. Prepare the Crock Pot:
Start by lightly greasing your crock pot with cooking spray or a little oil to make cleanup easier later. This step isn’t necessary but can help prevent sticking.
2. Add the Chicken:
Place the boneless, skinless chicken breasts at the bottom of the crock pot. They will be the base layer for all the tasty additions!
3. Mix the Other Ingredients:
In a mixing bowl, combine the uncooked rice, black beans, corn, salsa, chicken broth, taco seasoning, chopped onion, and minced garlic. Mix everything together well to ensure the flavors blend.
4. Combine Everything:
Pour your rice and vegetable mixture evenly over the chicken breasts in the crock pot. Make sure it’s spread out nicely!
5. Set It to Cook:
Cover the crock pot and set it to cook on low for about 4 to 6 hours. The chicken should be cooked through, and the rice should be tender when it’s done.
6. Shred the Chicken:
About 15 minutes before serving, take a couple of forks and shred the chicken right in the crock pot. This will help mix it into the rice and other ingredients.
7. Add Cheese:
Sprinkle shredded cheddar cheese over the top of the dish. Cover it again and let the cheese melt—it adds a creamy, delicious flavor!
8. Serve and Enjoy:
Once everything is melted and mixed, your meal is ready to be served! Dish it out warm and garnish with fresh cilantro, sliced green onions, sour cream, and avocado slices if you like.
Enjoy your easy, flavorful Southwest Chicken and Rice meal! It’s perfect for family dinners or meal prep for the week. Happy cooking!
FAQ
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken! Just be sure to increase the cooking time by about 1 to 2 hours. It’s best to use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (75°C) before serving.
What Can I Substitute for Rice?
If you want to cut carbs, you can substitute rice with cauliflower rice for a lighter option. If using cauliflower rice, add it in the last 30 minutes of cooking instead of at the beginning.
How Do I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of broth if needed to keep it moist.
Can I Make This Recipe in an Instant Pot?
Absolutely! If using an Instant Pot, set it to manual mode for 10-12 minutes on high pressure. Use a natural release for about 10 minutes before carefully releasing the rest of the steam. Follow the other recipe steps as they are!
