This Easy Southwest Crock Pot Chicken and Rice is a warm and colorful dish that cooks all day. With tender chicken, flavorful spices, and fluffy rice, it’s a one-pot wonder!
I love throwing everything in the crock pot and letting it do its magic. Plus, it makes my kitchen smell amazing! Perfect for busy days when I want a tasty meal without the fuss.
Key Ingredients & Substitutions
Rice: Long-grain white rice works best for this dish as it cooks fluffy. If you’re looking for healthier options, consider using brown rice, but remember it may need more liquid and a longer cooking time.
Chicken: Boneless, skinless chicken breasts are common, but thighs could add more moisture and richness. For a quicker version, use pre-cooked chicken or even shredded rotisserie chicken.
Black Beans: If you’re not a fan of black beans, kidney beans or pinto beans are great substitutes. They maintain the protein and fiber while providing a similar texture.
Diced Tomatoes: The diced tomatoes with green chilies add a kick of flavor. If you prefer less heat, use plain diced tomatoes or tomato sauce instead. For a bit more spice, consider adding jalapeños directly to the mix.
Cheese: While cheddar cheese is delicious, you can try pepper jack for extra flavor or omit it entirely for a dairy-free version. Nutritional yeast can add a cheesy flavor if you’re looking for that vibe.
How Do I Ensure the Rice Cooks Perfectly in the Crock Pot?
Cooking rice in a crock pot can be tricky, but with the right approach, it turns out beautifully. Here’s how to do it:
- Rinse the rice before adding it to remove excess starch, which can prevent sticky rice.
- Make sure the chicken broth covers the rice well, as it should be about a 2:1 ratio of liquid to rice for best results.
- Avoid lifting the lid during cooking, as this releases heat and steam. It’s best to keep it closed for the entire cooking time.
About 30 minutes before serving, shred the chicken so it mixes well with the rice and absorbs flavors. Trust me, this method ensures a delicious meal every time!
Easy Southwest Crock Pot Chicken and Rice
Ingredients You’ll Need:
- 2 cups long-grain white rice, uncooked
- 1 lb boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes with green chilies (like Rotel)
- 1 cup frozen corn kernels
- 1 cup chicken broth
- 1 packet (1 oz) taco seasoning mix or homemade Southwest seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp ground cumin
- Salt and pepper to taste
- 1 cup shredded cheddar cheese (optional)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
How Much Time Will You Need?
This delicious dish will take about 15 minutes to prepare and then 4 to 6 hours of cooking time in the crock pot. It’s perfect for a busy day, as you can set it and forget it, returning to a warm and tasty meal.
Step-by-Step Instructions:
1. Prepare the Crock Pot:
Start by spraying the inside of the crock pot with non-stick cooking spray. This will help prevent any sticking and make cleanup a breeze!
2. Add the Rice:
Rinse the uncooked rice under cold water until the water runs clear. This step removes excess starch, leading to fluffier rice. Once rinsed, add the rice directly into the crock pot.
3. Add the Chicken:
Place the boneless, skinless chicken breasts on top of the rice. This helps them cook evenly while infusing flavor into the rice below.
4. Layer the Other Ingredients:
Next, add the black beans, diced tomatoes with green chilies, and frozen corn over the chicken. These ingredients will add great texture and flavor to the dish.
5. Mix and Pour the Broth:
In a bowl, combine the chicken broth, taco seasoning, garlic powder, onion powder, cumin, salt, and pepper. Stir until well mixed, then pour this mixture evenly over everything in the crock pot.
6. Cooking Time:
Cover the crock pot and cook on low for 4 to 6 hours. Check to ensure the chicken is fully cooked and the rice is tender. You’ll know it’s done when the chicken is easy to shred!
7. Shredding the Chicken:
About 30 minutes before serving, use two forks to shred the chicken directly in the crock pot. Stir everything together to combine the flavors.
8. Add Cheese:
If you like, sprinkle shredded cheddar cheese on top, cover, and let it melt for the last 5-10 minutes. This adds a creamy, cheesy touch to the dish!
9. Garnish and Serve:
Finally, garnish with freshly chopped cilantro and serve with lime wedges on the side for an extra burst of flavor. Enjoy your warm, flavorful, and easy Southwest Crock Pot Chicken and Rice!
Frequently Asked Questions (FAQ)
Can I Use Brown Rice Instead of White Rice?
Yes, you can use brown rice, but keep in mind it requires more liquid and a longer cooking time. Use about 1.5 cups of broth for every cup of brown rice and increase the cooking time to around 6 to 8 hours on low.
What Can I Substitute for Chicken in This Recipe?
If you’re looking for a meatless option, try using chickpeas or tofu instead of chicken. Add them during the last hour of cooking to warm through. You can also use shredded rotisserie chicken if you want a quicker option.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove or in the microwave, adding a splash of broth to keep the rice moist.
Can I Make This Recipe Spicier?
Absolutely! You can add diced jalapeños or a splash of hot sauce to the broth mixture before cooking. For an extra kick, consider using spicy taco seasoning or pepper jack cheese when serving.
