This Easy Southwest Crock Pot Chicken and Rice is a one-pot wonder! It’s packed with juicy chicken, rice, black beans, corn, and tasty spices that bring a little heat to your meal.
And let’s be real, who doesn’t love a meal that cooks itself while you’re busy? I throw everything in the crock pot, set it, and just wait for the delicious aroma. Easy peasy! 🥳
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts work great here, but thighs can give more flavor and moisture. If you’re looking for a faster option, shredded rotisserie chicken can be added toward the end of cooking.
Rice: Long grain white rice is the perfect match for this recipe. If you want to make it healthier, you can use brown rice, but remember it takes longer to cook—about 6-8 hours on low.
Black Beans: Canned black beans are convenient and nutritious. If you prefer, you can substitute them with kidney beans or pinto beans, or leave them out altogether for a lighter dish.
Vegan Option: For a plant-based twist, replace chicken with cubed firm tofu or additional beans, and use vegetable broth instead of chicken broth.
Cheese: Cheddar or a Mexican blend works well for melting, but if you’re dairy-free, try a vegan cheese that melts well.
How Do I Ensure the Chicken is Tender and Flavorsome?
The key to juicy and tender chicken is low-and-slow cooking. This method allows the flavors to meld together beautifully. Here’s how to do it perfectly:
- Ensure the chicken is evenly spaced at the bottom of the crock pot for even cooking.
- Adding enough liquid, like chicken broth and salsa, is crucial to keep the chicken moist.
- Consider shredding the chicken 15 minutes before serving; this allows the meat to absorb more flavors from the broth and spices.
Trust me, this way, you’ll end up with perfectly cooked chicken mixed with flavorful rice!
How to Make Easy Southwest Crock Pot Chicken and Rice
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 cup salsa (mild or medium, your choice)
- 1 cup chicken broth
- 1 packet (1 oz) taco seasoning
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 cup shredded cheddar or Mexican blend cheese
- Optional garnish: chopped fresh cilantro, sliced green onions, sour cream, avocado slices
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and then requires 4-6 hours on low or 2-3 hours on high for cooking. Total time: approximately 4-6 hours, depending on your cooking setting!
Step-by-Step Instructions:
1. Prepare the Crock Pot:
Start by spraying the inside of the crock pot with nonstick cooking spray or lightly greasing it. This helps to prevent sticking and makes for easier cleanup later.
2. Add the Chicken:
Place the boneless, skinless chicken breasts in the bottom of the crock pot in a single layer. This will ensure they cook evenly.
3. Mix the Other Ingredients:
In a mixing bowl, combine the uncooked rice, black beans, corn, salsa, chicken broth, taco seasoning, cumin, chili powder, garlic powder, and onion powder. Stir well until everything is evenly mixed and the rice absorbs the flavors.
4. Layer the Mixture:
Carefully pour the rice and vegetable mixture over the chicken in the crock pot, ensuring it is spread evenly over the chicken.
5. Cook to Perfection:
Cover the crock pot and set it to cook on low for 4-6 hours, or on high for 2-3 hours. You’ll know it’s done when the chicken is fully cooked (internal temperature should reach 165°F) and the rice is tender.
6. Shred the Chicken:
About 15 minutes before you plan to serve, use two forks to shred the chicken right in the crock pot. Mix it into the rice and bean mixture for an even distribution.
7. Add the Cheese:
Sprinkle the shredded cheese over the top of the mixture. Cover the crock pot again and let it sit for about 10 minutes, allowing the cheese to melt and become gooey.
8. Serve and Enjoy:
Once the cheese is melted, scoop your delicious Southwest chicken and rice into bowls. Top with chopped cilantro, green onions, sour cream, or avocado slices if you like. Enjoy your comforting, flavorful meal!
Now, gather your ingredients and let the crock pot work its magic!
FAQ for Easy Southwest Crock Pot Chicken and Rice
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken! Just ensure it cooks for a bit longer—add about 1 extra hour on low or 30 minutes on high. Make sure it reaches an internal temperature of 165°F for safety.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove or in the microwave, adding a splash of broth if needed to keep it moist.
Can I Use Brown Rice Instead of White Rice?
Absolutely! However, brown rice will require a longer cooking time—about 6-8 hours on low or 3-4 hours on high. Be sure to increase the liquid slightly to accommodate the extra absorption.
What Can I Use Instead of Salsa?
If you don’t have salsa on hand, you can use diced tomatoes with green chilies or a homemade mixture of chopped tomatoes, peppers, and spices to keep the flavors intact!
