This cozy dish combines tender chicken, fluffy rice, and zesty Southwest flavors all in one pot. It’s simple to make and perfect for a busy day!
I love how easy it is to throw everything in and let it cook while I tackle my to-do list. Plus, the tasty spices make the whole house smell amazing! 🌶️🍚
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are perfect for this recipe since they cook nicely in the slow cooker. You could substitute with chicken thighs for a richer flavor or even use cooked shredded chicken if you’re short on time.
Rice: Long-grain white rice works best, but you can replace it with brown rice, though you’ll need to adjust the cooking time. Quinoa could be a fun, nutritious alternative, too!
Black beans: Canned black beans provide protein and fiber. If you have kidney beans or pinto beans, those work well too. For a lighter dish, consider using chickpeas instead.
Spices: The mix of chili powder, cumin, and smoked paprika gives that Southwest kick. If you want a milder flavor, reduce the chili powder. Cajun seasoning could also add a different twist.
How Can I Ensure the Rice Cooks Perfectly?
Cooking rice in a slow cooker can be tricky, but it’s all about ratios! Use the right amount of liquid and avoid stirring too much. Here’s how:
- Measure precisely: Use 1 cup of rice to 1 cup of chicken broth.
- Layer correctly: Place the rice mixture on top of the chicken without stirring to keep the rice from becoming mushy.
- Let it rest: After cooking, give it a few minutes to finish absorbing liquid before shredding the chicken and mixing everything in.
This method ensures your rice turns out fluffy and delightful! Enjoy your meal prep stress-free! 😊
Easy Southwest Crock Pot Chicken and Rice Recipe
Ingredients You’ll Need:
- 1 ½ pounds boneless, skinless chicken breasts
- 1 cup long-grain white rice (uncooked)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1 can (10 oz) diced tomatoes with green chilies (such as Rotel), undrained
- 1 cup chicken broth
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded cheddar or Mexican cheese blend
- Optional toppings: chopped fresh cilantro, sliced avocado, sour cream, lime wedges
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time. Then, you’ll let the slow cooker do the work for about 4 to 5 hours on low or 2 to 3 hours on high. Overall, it’s an easy dish that gives you plenty of time to relax while it cooks!
Step-by-Step Instructions:
1. Setup Your Slow Cooker:
Start by spraying the inside of your slow cooker with nonstick cooking spray. This makes cleanup so much easier!
2. Add the Chicken:
Place the boneless, skinless chicken breasts at the bottom of the slow cooker. This allows them to soak in all the delicious flavors!
3. Mix the Ingredients:
In a medium bowl, combine the uncooked rice, black beans, frozen corn, diced tomatoes (make sure to include the juice), chopped onion, minced garlic, chili powder, cumin, smoked paprika, salt, and pepper. Stir everything together until well mixed.
4. Layer on Top:
Carefully pour the rice mixture evenly over the chicken breasts in the slow cooker. This helps the rice cook perfectly!
5. Add the Chicken Broth:
Pour the chicken broth over the entire mixture. Important: do not stir! This keeps the rice from getting mushy.
6. Let It Cook:
Cover the slow cooker and cook on low for 4 to 5 hours or on high for 2 to 3 hours. You’ll know it’s ready when the chicken is cooked through and the rice is tender.
7. Shred the Chicken:
Once it’s done, use two forks to shred the chicken right in the slow cooker. Mix everything gently to combine the flavors.
8. Add Cheese:
Sprinkle the shredded cheese evenly over the top. Cover the slow cooker again and let it sit for about 5–10 minutes, until the cheese is melted and gooey.
9. Serve and Enjoy:
Serve your delicious Southwest chicken and rice hot! Top with optional ingredients like fresh cilantro, avocado slices, sour cream, and a squeeze of lime juice for an extra zing!
Enjoy your flavorful, comforting Southwest chicken and rice with minimal effort! 🥳
FAQ for Easy Southwest Crock Pot Chicken and Rice
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken breasts! Just be sure to increase the cooking time by about 1 hour if cooking on low. Also, it’s best to check that the chicken is cooked through (165°F internal temperature) before shredding.
How Can I Make This Recipe Spicier?
If you like a little heat, try adding a chopped jalapeño or some cayenne pepper to the rice mixture. You can also use spicy diced tomatoes with green chilies for an extra kick!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it up in the microwave or on the stovetop, adding a splash of chicken broth to help moisten it if needed!
Can I Make This Recipe Vegan?
Absolutely! Substitute the chicken with a can of chickpeas or tofu for protein, the chicken broth with vegetable broth, and omit the cheese or use a dairy-free cheese alternative. You’ll still get all those delicious Southwest flavors!
