This Easy Southwest Crock Pot Chicken and Rice is a flavorful one-pot dish made with tender chicken, zesty spices, and hearty rice. It’s a total crowd-pleaser!
The best part? Just toss everything in the slow cooker and let it do the work! I love coming home to the smell of this tasty meal waiting for me—it’s like a warm hug after a long day!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are great, but thighs add more flavor. If you’re in a rush, rotisserie chicken works perfectly too—simply shred it before adding to the crock pot!
Rice: I recommend long-grain white rice for best results. If you prefer brown rice, you can use that, but you may need to increase the cooking time.
Black Beans: If you’re not a fan of black beans, kidney beans or pinto beans can be a delightful alternative. Just make sure to rinse them well!
Spices: The cumin and chili powder give an authentic Southwest flavor. If you want a spicier kick, add a pinch of cayenne or diced jalapeños!
How Can I Ensure Perfectly Cooked Rice and Chicken in the Crock Pot?
The key to great results in a crock pot is layering! Start with the rice at the bottom, which helps absorb the broth as it cooks. Here’s how:
- Make sure the rice is rinsed to remove excess starch, promoting a fluffier texture.
- Try to keep the chicken on top, allowing the steam to keep it moist while the rice cooks underneath.
- Cooking on low (4 to 6 hours) usually yields the best chicken and rice combo, giving everything time to meld together.
Lastly, remember to shred the chicken just before serving to mix those tasty flavors throughout!
Easy Southwest Crock Pot Chicken and Rice
Ingredients You’ll Need:
Main Ingredients:
- 1 1/2 lbs boneless, skinless chicken breasts or thighs
- 1 cup long-grain white rice, rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn
- 1 can (14.5 oz) diced tomatoes with green chilies (like Rotel), undrained
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
Spices:
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- Salt and pepper, to taste
For Topping:
- 1 cup shredded cheddar cheese or Mexican blend (optional, for topping)
- Fresh cilantro, chopped (optional, for garnish)
- Lime wedges (optional, for serving)
How Much Time Will You Need?
This recipe takes approximately 10 minutes to prep, and you’ll let the crock pot do the work for about 4 to 6 hours on low or 2 to 3 hours on high. The total time from start to finish is about 4 to 6 hours, so it’s best for a day when you’ll be home to enjoy the wonderful aroma as it cooks!
Step-by-Step Instructions:
1. Prepare the Crock Pot:
First things first, give your crock pot a good spray with nonstick cooking spray or lightly grease the inside to make cleanup a breeze later.
2. Layer the Rice:
Next, pour the rinsed rice directly into the bottom of the crock pot. This will be the base that absorbs all the yummy flavors!
3. Add the Veggies:
Now, it’s time to add the veggies! Spread the black beans, frozen corn, diced tomatoes (don’t drain!), chopped onion, and minced garlic evenly over the rice. Just scatter them around so they cover everything nicely.
4. Season the Chicken:
Take your chicken breasts or thighs and sprinkle them with ground cumin, chili powder, smoked paprika, onion powder, garlic powder, salt, and pepper. Rub those spices in to coat the chicken well!
5. Place Chicken in the Crock Pot:
Now, lay the seasoned chicken right on top of the veggie and rice mixture. You can push it down gently to submerge it a bit.
6. Pour in the Broth:
Grab your chicken broth and pour it evenly over everything in the crock pot. This will help everything cook together beautifully.
7. Cook It Up:
Cover and set your crock pot to cook on low for 4 to 6 hours or on high for 2 to 3 hours. You want that chicken to be fully cooked, and the rice to be nice and tender.
8. Shred and Mix:
About 10 minutes before serving, carefully remove the lid and shred the chicken using two forks right in the crock pot. Stir everything together to mix those great flavors!
9. Add Cheese:
Sprinkle shredded cheese on top, cover it again, and let it melt for a few minutes—this is the delicious finishing touch!
10. Serve and Enjoy:
Once everything is melted and mixed, it’s time to serve! Scoop the Southwest Chicken and Rice into bowls and garnish with chopped cilantro and lime wedges for extra flavor if desired.
Enjoy your hearty and easy Southwest Crock Pot Chicken and Rice! It’s sure to be a hit with family and friends!
FAQ for Easy Southwest Crock Pot Chicken and Rice
Can I use brown rice instead of white rice in this recipe?
Yes, you can! Just keep in mind that brown rice usually requires a longer cooking time. If you opt for brown rice, cook it on low for 6 to 8 hours or on high for about 3 to 4 hours.
What can I substitute for black beans?
If you’re not a fan of black beans, you can substitute them with pinto beans, kidney beans, or even chickpeas. Just make sure to rinse them to remove excess sodium!
Can I make this dish gluten-free?
Absolutely! This recipe is naturally gluten-free, but just make sure to use gluten-free chicken broth, as some brands may contain gluten. Check the labels to be safe!
How do I store and reheat leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm in the microwave or on the stove with a splash of chicken broth to keep it moist.
