Crock Pot Chicken Rice Beans
Transform weeknight dinners with this flavorful and hearty Crock Pot Chicken Rice Beans – the ultimate one-pot meal that brings comfort and convenience to your table. This easy slow cooker recipe combines tender, shredded chicken breasts with fluffy long-grain rice, protein-packed black beans, and a medley of vibrant ingredients like diced tomatoes, green bell pepper, and fragrant spices such as smoked paprika and ground cumin. Simmered to perfection in savory chicken broth, this dish is both filling and nutritious, making it ideal for busy meal preppers or families looking for a stress-free dinner idea. Customize it with toppings like melted cheddar cheese and fresh cilantro for an extra layer of flavor. With minimal prep time and a hands-off cooking process, this crock pot recipe is the perfect blend of simplicity and deliciousness!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces (boneless, skinless) Chicken breasts
- 1 cup (uncooked) Long-grain white rice
- 1 can (15 ounces, drained and rinsed) Black beans
- 1 can (14.5 ounces, with juices) Diced tomatoes
- 2 cups Chicken broth
- 1 medium (chopped) Green bell pepper
- 1 medium (diced) Yellow onion
- 2 cloves Minced garlic
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Chili powder
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon Black pepper
- 1 cup (optional, for topping) Shredded cheddar cheese
- 2 tablespoons (optional, for garnish) Chopped fresh cilantro
Instructions
Prepare the vegetables by chopping the green bell pepper, dicing the onion, and mincing the garlic. Set aside.
Place the chicken breasts in the bottom of the crock pot.
Add the white rice, black beans, diced tomatoes (with their juice), green bell pepper, and onion to the crock pot.
Pour the chicken broth evenly over the mixture in the crock pot.
Sprinkle the minced garlic, ground cumin, smoked paprika, chili powder, salt, and black pepper over the top.
Stir the ingredients gently to combine, ensuring the rice is submerged in the liquid.
Cover the crock pot with the lid and set it to cook on High for 4 hours or on Low for 6-8 hours.
After cooking, use two forks to shred the chicken directly in the crock pot or remove it, shred it, and return it to the mixture.
Stir everything together to ensure the flavors are well combined and the rice is fully cooked.
Serve warm, optionally topping with shredded cheddar cheese and fresh cilantro for garnish.
Nutrition Facts
Calories |
1846 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.8 g | 70% | |
| Saturated Fat | 28.1 g | 140% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 407 mg | 136% | |
| Sodium | 6396 mg | 278% | |
| Total Carbohydrate | 163.4 g | 59% | |
| Dietary Fiber | 38.5 g | 138% | |
| Total Sugars | 23.8 g | ||
| Protein | 176.5 g | 353% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1298 mg | 100% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 1836 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
