This Easy Southwest Crock Pot Chicken and Rice is a cozy meal that cooks while you relax. Just toss in chicken, rice, peppers, and some zesty spices, and let the slow cooker do its magic!
The best part? It practically makes itself! I love serving it with some fresh salsa on top, and you might find yourself wanting seconds—who could resist such comfort food? 😊
Key Ingredients & Substitutions
Chicken Breasts: I recommend boneless, skinless chicken for this dish, as it cooks evenly and is easy to shred. If you’re looking for a quicker option, rotisserie chicken can be used—just add it in the last 30 minutes to warm through.
Rice: Long-grain white rice is perfect for this recipe, but you can try brown rice if you prefer. Just remember to increase the cooking time and possibly the liquid a bit, as brown rice takes longer to cook.
Corn and Black Beans: Frozen corn is convenient, but fresh or canned corn works fine too. For the black beans, use kidney or pinto beans if that’s what you have on hand; just rinse them well before adding to keep the dish fresh.
Spices: If you like it spicier, add a pinch of cayenne pepper or even some diced jalapeños. Alternatively, if you’re after a milder flavor, skip the chili powder or use a lesser amount.
How Do I Ensure My Rice is Perfectly Cooked?
Cooking rice in a slow cooker can be tricky, but here’s how to get it just right. The key is to layer your ingredients without stirring before cooking. This helps the rice absorb all the flavors evenly.
- Place the uncooked rice directly on top of the chicken for the best texture.
- Make sure to cover the crock pot tightly. This keeps steam in, allowing the rice to cook through.
- If some rice appears undercooked after the cooking time, just give it a little more liquid and let it sit covered for an additional 10-15 minutes.
Easy Southwest Crock Pot Chicken and Rice
Ingredients You’ll Need:
For the Main Dish:
- 2 large chicken breasts (boneless, skinless)
- 1 cup long-grain white rice (uncooked)
- 1 cup frozen corn kernels
- 1 cup black beans, drained and rinsed
- 1 bell pepper, diced (red or green)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes with green chilies (such as Ro*Tel), undrained
- 1 1/2 cups chicken broth
For Seasoning:
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
For Garnish:
- 1/2 cup shredded cheddar or Mexican blend cheese (optional)
- Fresh cilantro, chopped (for garnish)
- Lime wedges, for serving (optional)
How Much Time Will You Need?
This delicious recipe takes about 15 minutes of prep time, plus cooking time of 4 to 6 hours on low, or 2 to 3 hours on high in the crock pot. Once you combine all the ingredients and let them cook, you’re free to relax while the flavors meld together. Enjoy the ease of this comforting meal!
Step-by-Step Instructions:
1. Prepare the Crock Pot:
Start by spraying the inside of your crock pot with non-stick cooking spray or lightly grease it to prevent sticking.
2. Layer Your Ingredients:
Place the chicken breasts at the bottom of the crock pot. Next, sprinkle the uncooked rice evenly over the chicken. This will ensure that the rice cooks perfectly without sticking together.
3. Add Vegetables and Beans:
Layer the frozen corn, drained black beans, diced bell pepper, diced onion, and minced garlic on top of the rice. This adds delightful flavors and textures to the dish!
4. Pour in the Tomatoes and Seasoning:
Add the undrained diced tomatoes with green chilies into the crock pot, spreading them out evenly. Then sprinkle the chili powder, cumin, smoked paprika, salt, and black pepper over everything.
5. Add Chicken Broth:
Carefully pour the chicken broth over all the ingredients. **Important:** Do not stir; this helps the rice absorb the liquid and flavors better as it cooks.
6. Cook:
Cover the crock pot and cook on low for 4 to 6 hours, or on high for 2 to 3 hours. You’re looking for cooked chicken and tender rice!
7. Shred the Chicken:
Once the cooking time is up, remove the chicken breasts carefully and shred them using two forks. Return the shredded chicken to the pot and stir gently to combine everything.
8. Add Cheese (Optional):
If you want a cheesy finish, sprinkle the shredded cheese on top, cover, and let it sit for 5-10 minutes until the cheese melts.
9. Garnish & Serve:
Garnish with chopped fresh cilantro. Serve with lime wedges for a zesty kick!
Enjoy your flavorful, comforting Easy Southwest Crock Pot Chicken and Rice! It’s a dish that brings warmth and satisfaction to any table. 😊
FAQ for Easy Southwest Crock Pot Chicken and Rice
Can I Use Frozen Chicken Instead of Fresh?
Yes, you can use frozen chicken breasts! Just increase the cooking time by about 1 to 1.5 hours on low, or 30 minutes on high, ensuring the chicken is properly cooked through before shredding.
Can I Substitute Other Types of Rice?
Absolutely! While long-grain white rice works best, you can substitute with brown rice. Just remember that brown rice will require additional cooking time and maybe a bit more liquid—consider adding 1/4 cup more broth and increasing the cooking time by about 30 minutes.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in the microwave or on the stovetop, adding a splash of broth or water to keep it moist.
Can I Make This Dish Spicier?
Definitely! If you’d like more heat, add diced jalapeños or increase the amount of chili powder. You could also serve with hot sauce on the side for those who enjoy a spicy kick!
