This Easy Southwest Crock Pot Chicken and Rice is full of tasty flavors! With tender chicken, rice, and a mix of zesty spices, it’s a dish that warms the heart and fills the belly.
The best part? You just toss everything in the crock pot and let it do the work for you. It’s a lifesaver on busy days when cooking feels like a chore! 🙌
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are great for juicy dinner results. If you want a quicker option, consider using rotisserie chicken – just shred it and add it during the last 30 minutes of cooking.
Rice: Long-grain white rice works best as it cooks evenly. If brown rice is more your style, keep in mind that it will need more liquid and longer cooking time – about 1 cup more broth and an extra hour on low.
Black Beans: They add protein and fiber. If you don’t have black beans, kidney beans or pinto beans can be used instead, just ensure they’re drained and rinsed!
Canned Tomatoes: Diced tomatoes with green chilies bring flavor and a bit of heat. If you prefer milder, you can go for plain diced tomatoes and add a touch of hot sauce later.
How Do I Get Flavorful Rice and Perfectly Shredded Chicken?
The secret to great rice and chicken in this dish is layering and cooking times. First, always ensure your chicken is at the bottom of the crock pot; this allows it to cook in the flavorful juices from the broth and seasonings.
- Combine all the rice and vegetables with spices before pouring over the chicken for even flavor distribution.
- When it’s time to shred the chicken, use two forks directly in the crock pot. This way, it stays moist and absorbs even more flavor as it’s combined with the rice!
Easy Southwest Crock Pot Chicken and Rice
Ingredients You’ll Need:
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 cup long-grain white rice, uncooked
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can corn, drained
- 1 (10-ounce) can diced tomatoes with green chilies (e.g., Rotel)
- 1 cup chicken broth
- 1 packet (1 ounce) taco seasoning mix
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 cup shredded cheddar or Mexican blend cheese (optional)
- Fresh cilantro, chopped (optional garnish)
- Lime wedges (optional garnish)
How Much Time Will You Need?
This scrumptious dish takes about 15 minutes to prepare and then cooks for either 4-6 hours on low or 2-3 hours on high in the crock pot. Perfect for a busy day when you want a delicious meal with minimal effort!
Step-by-Step Instructions:
1. Prepare Your Crock Pot:
Start by spraying the crock pot with non-stick cooking spray or lightly greasing it to keep everything from sticking. This makes for easy cleanup later!
2. Layer the Chicken:
Place the boneless, skinless chicken breasts at the very bottom of the crock pot. They will be the base of your dish, absorbing all the delicious flavors as they cook.
3. Mix the Ingredients:
In a medium bowl, combine the uncooked rice, black beans, corn, diced tomatoes with green chilies, chicken broth, taco seasoning, ground cumin, chili powder, garlic powder, onion powder, salt, and pepper. Stir everything together until it’s well mixed.
4. Pour It All In:
Carefully pour the rice and vegetable mixture evenly over the chicken breasts in the crock pot. It’s like a delicious blanket that will flavor the chicken as it cooks!
5. Cook:
Cover the crock pot and let it cook on low for 4-6 hours or on high for 2-3 hours. You’ll know it’s done when the chicken is cooked through and the rice is tender. The smell will be amazing!
6. Shred and Add Cheese:
About 10 minutes before you’re ready to serve, take two forks and shred the chicken right in the crock pot. Then, sprinkle the shredded cheese over the top and cover it again to let the cheese melt into all that goodness.
7. Serve and Enjoy:
When everything is ready, serve it hot, garnished with fresh cilantro and lime wedges if you like. It’s a delightful way to end the day with minimal effort and maximum flavor!
Enjoy your Easy Southwest Crock Pot Chicken and Rice! It’s sure to be a crowd-pleaser!
Frequently Asked Questions (FAQ)
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken! Just adjust the cooking time: cook on high for 4-5 hours or on low for 6-8 hours. Make sure the chicken reaches a safe internal temperature of 165°F (75°C) before serving.
What Can I Substitute for Rice?
If you’re looking for a gluten-free or low-carb option, consider substituting the rice with quinoa or cauliflower rice. If using quinoa, the cooking time remains similar; for cauliflower rice, add it in the last 30-40 minutes of cooking to prevent it from becoming mushy.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, simply warm it up in the microwave or on the stove over low heat, adding a splash of water or broth to keep it moist.
Can I Make This Recipe Spicier?
Absolutely! You can increase the chili powder or add diced jalapeños into the mix for an extra kick. Additionally, a few dashes of hot sauce can be stirred in at the end if you like it extra spicy!
