Crock Pot Southwest Chicken and Rice
Transform your weeknight dinner routine with this Crock Pot Southwest Chicken and Rice recipe, a one-pot wonder bursting with bold Tex-Mex flavors. Juicy shredded chicken simmers alongside hearty black beans, diced tomatoes with green chilies, and tender long-grain white rice, all infused with a savory blend of chili powder, cumin, and paprika. The addition of vibrant corn kernels and aromatic garlic and onion elevates every bite, while the slow-cooker method makes this dish incredibly hands-off and perfect for busy days. Serve it warm with optional toppings like gooey melted cheddar cheese and fresh cilantro for a customizable, crowd-pleasing meal that’s as satisfying as it is easy to prepare. Ideal for meal prep or family dinners, this flavorful creation will quickly become a household favorite!
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Recipe Information
Ingredients
- 1.5 lbs Boneless, skinless chicken breasts
- 1 cup Long-grain white rice
- 2.5 cups Chicken broth
- 1 can (10 oz) Diced tomatoes with green chilies (Rotel)
- 1 can (15 oz) Black beans, drained and rinsed
- 1 cup Frozen corn kernels
- 1 medium Chopped onion
- 2 cloves Garlic, minced
- 1 tsp Chili powder
- 1 tsp Cumin
- 0.5 tsp Paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 cup Shredded cheddar cheese (optional, for topping)
- 0.25 cup Chopped cilantro (optional, for garnish)
Instructions
Spray the inside of your crock pot with non-stick cooking spray or line it with a slow cooker liner for easy cleanup.
Place the boneless, skinless chicken breasts in the bottom of the crock pot.
Add the diced tomatoes with green chilies, black beans, frozen corn, chopped onion, and minced garlic on top of the chicken.
Sprinkle the chili powder, cumin, paprika, salt, and black pepper evenly over the mixture.
Pour the chicken broth over the ingredients, ensuring that the liquid is spread evenly.
Set the crock pot to cook on HIGH for 3-4 hours or LOW for 6-7 hours.
When there is one hour of cooking time remaining, remove the chicken breasts from the crock pot and shred them with two forks.
Return the shredded chicken to the crock pot and stir in the uncooked long-grain rice. Make sure the rice is submerged in the liquid.
Cover and continue to cook for an additional hour on HIGH, or until the rice is tender and the liquid is absorbed.
Once the cooking time is finished, fluff the rice with a fork and taste for seasoning, adjusting salt and pepper if necessary.
Serve warm, topped with shredded cheddar cheese and chopped cilantro if desired.
Nutrition Facts
Calories |
423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.0 g | 14% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 912 mg | 40% | |
| Total Carbohydrate | 32.5 g | 12% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 4.4 g | ||
| Protein | 47.8 g | 96% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 189 mg | 15% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 783 mg | 17% | |
*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.
