This Easy Southwest Chicken and Rice is a warm, comforting dish packed with flavor. Just toss chicken, rice, beans, and spices into the crock pot, and let it simmer together!
I love how hands-off this recipe is—set it and forget it! The chicken comes out so tender, and the whole family can dig in. Plus, who doesn’t love a one-pot meal? 🍽️
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are great for this dish. You can use thighs for a bit more flavor and tenderness if you prefer. Rotisserie chicken is a handy shortcut too; just add it at the end!
Rice: Long-grain white rice works well here, but you can swap for brown rice, quinoa, or even cauliflower rice if you’re looking for a lower-carb option!
Beans: Black beans are a must for that creamy texture. If you’re not a fan, pinto or kidney beans are great alternatives. Canned beans save time but be sure to rinse them to cut down on the sodium.
Spices: Cumin and chili powder bring warmth to the dish. Feel free to add cayenne powder for an extra kick or use taco seasoning if you have it on hand!
Cheese: I love the addition of cheese on top. Cheddar or a Mexican blend adds creaminess. If you’re dairy-free, try nutritional yeast for a cheesy flavor without the dairy!
How Do I Ensure the Chicken Stays Moist and Flavorful?
To keep your chicken juicy and full of flavor, here’s what to do:
- Place the chicken at the bottom of the crock pot. This allows the juices from the other ingredients to drip down and coat the chicken.
- Cook it low and slow. Low heat for 5-6 hours helps the chicken cook evenly and stay tender.
- Always shred the chicken 15 minutes before serving. This allows it to absorb the flavors from the broth and seasonings again.
These simple tricks will help you create a perfect, flavorful dish every time!
Easy Southwest Chicken and Rice Crock Pot Recipe
Ingredients You’ll Need:
- 1 1/2 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 (10 oz) diced tomatoes with green chilies (e.g., Rotel)
- 1 small onion, finely chopped
- 1 1/2 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika (optional)
- 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 delicious dish takes about 15 minutes to prep, and then you can let it cook in the crock pot. If you’re cooking on low, plan for about 5-6 hours, or for a quicker option, 2.5-3 hours on high. Perfect for a busy day!
Step-by-Step Instructions:
1. Prepare the Crock Pot:
Start by spraying the inside of your crock pot with non-stick cooking spray. This helps with easy cleanup later!
2. Add the Chicken:
Place the chicken breasts at the bottom of the crock pot. This helps keep them juicy as they cook.
3. Mix the Ingredients:
In a medium bowl, combine the uncooked rice, black beans, corn, diced tomatoes (with juice), onion, chicken broth, and all the spices. Stir everything together until well mixed.
4. Layer the Mixture:
Carefully pour the rice and vegetable mixture over the chicken in the crock pot. Make sure it’s spread out evenly!
5. Cook:
Cover the crock pot and set it to cook on low for 5-6 hours or high for 2.5-3 hours. The chicken should be cooked through, and the rice will become tender.
6. Shred the Chicken:
About 15 minutes before you’re ready to serve, take two forks and shred the chicken right in the crock pot. Stir everything together so the flavors blend beautifully!
7. Add Cheese (Optional):
If you’re a cheese lover, sprinkle shredded cheese on top, cover, and let it melt for a few minutes.
8. Serve and Enjoy:
Garnish with some chopped cilantro for a fresh touch and serve with sour cream on the side for those who want it. Enjoy your hearty Southwest chicken and rice!
Dig in and savor a comforting meal made with minimal effort! 🌮
Frequently Asked Questions (FAQ)
Can I Use Frozen Chicken for This Recipe?
Absolutely! If using frozen chicken, make sure to cook it on high for about 3.5-4 hours to ensure it’s fully cooked through. Avoid using the low setting as it might not reach the safe temperature quickly enough.
What Can I Substitute for Rice?
If you’re looking for an alternative to rice, quinoa or cauliflower rice are great options! Just note that cooking times might change slightly. For quinoa, add it at the same time, but cauliflower rice can be added in the last 30 minutes of cooking to avoid getting mushy.
How Can I Make This a Vegetarian Dish?
To turn this into a vegetarian recipe, simply omit the chicken and replace it with an extra can of beans (like chickpeas or pinto beans) or some diced bell peppers. You might need to reduce the cooking time slightly, so keep an eye on it!
Can I Prepare This Ahead of Time?
Yes! You can prep the ingredients the night before and store them in the fridge. Just assemble everything in the morning, and set your crock pot to cook while you’re away!
