Southwest Crock Pot Chicken and Rice

This Southwest Crock Pot Chicken and Rice is a hearty, hands-off comfort meal loaded with tender shredded chicken, black beans, corn, and rice simmered in zesty taco-inspired seasonings. Everything cooks together low and slow for a cozy, flavor-packed stew-style dish that’s perfect for busy weeknights, meal prep, or feeding a hungry crowd with minimal effort.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup long-grain white rice (uncooked), rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (10 oz) diced tomatoes with green chilies (such as Rotel)
• 1 cup chicken broth
• 1 tablespoon taco seasoning
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and freshly ground black pepper, to taste
• 1 cup shredded cheddar cheese
• 1/4 cup fresh cilantro, chopped, for garnish

Instructions

1. Place the chicken breasts in an even layer on the bottom of the crock pot or slow cooker.
2. In a medium bowl, combine the rinsed rice, black beans, corn, diced tomatoes with green chilies, chicken broth, taco seasoning, cumin, garlic powder, onion powder, salt, and pepper. Stir until everything is well mixed.
3. Pour the rice and bean mixture evenly over the chicken in the crock pot, making sure the chicken is fully covered with liquid and toppings.
4. Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is cooked through (165°F/74°C) and the rice is tender and most of the liquid has been absorbed.
5. Once cooked, use two forks to shred the chicken directly in the crock pot, mixing it thoroughly into the rice, beans, and corn until everything is well combined.
6. Sprinkle the shredded cheddar cheese evenly over the top. Cover and let it sit for 5–10 minutes, or until the cheese is melted and gooey.
7. Give the mixture a gentle stir if desired, then serve hot, garnished with chopped fresh cilantro.

Variation

1. Creamy Southwest version: Stir in 1/2–1 cup of sour cream or cream cheese at the end of cooking (right before adding cheese) for an ultra-creamy, tangy finish.
2. Brown rice swap: Use long-grain brown rice and increase the chicken broth to 1 1/2–2 cups. Cook on LOW for 7–8 hours, or until the rice is tender.
3. Spicy kick: Use hot diced tomatoes with green chilies, add a chopped jalapeño or a pinch of cayenne, and top with pepper Jack cheese instead of cheddar.

Cooking Notes

1. Keep the lid on as much as possible; lifting it frequently releases steam and can leave the rice undercooked.
2. If the mixture looks a bit dry near the end of cooking but the rice is still firm, stir in an extra 1/4–1/2 cup of warm broth, cover, and continue cooking until tender.
3. For the best texture, use long-grain white rice; instant rice can become mushy and doesn’t hold up well to long slow-cooking times.

Serving Suggestions

1. Serve in bowls topped with extra cheese, sliced avocado, sour cream, and a squeeze of lime for a burrito-bowl-style meal.
2. Spoon the chicken and rice mixture into warm tortillas for hearty tacos or burritos, adding lettuce, salsa, and your favorite toppings.
3. Pair with a simple side salad, tortilla chips and salsa, or roasted vegetables to round out the meal.

Tips

• Spray or lightly grease the inside of your crock pot before adding ingredients to make cleanup easier.
• For more defined chunks of chicken, remove the breasts to a cutting board, chop or shred, then return to the pot instead of shredding directly inside.
• This recipe is great for meal prep—store leftovers in single-serve containers for grab-and-go lunches that reheat beautifully in the microwave.

Prep Time

• Prep Time: 10 minutes
• Cook Time: 6–7 hours (low) or 3–4 hours (high)
• Total Time: 6–7 hours

Nutritional Information (Per Serving)

• Calories: 420 kcal
• Protein: 32 g
• Sodium: 980 mg

Frequently Asked Questions

1. Can I use frozen chicken breasts?
   Yes, but for food safety and best texture, it’s recommended to thaw chicken first. If using frozen, ensure the internal temperature reaches 165°F (74°C) and expect a slightly longer cook time.
2. Can I use brown rice instead of white rice?
   Yes. Use long-grain brown rice, increase the broth, and plan for a longer cook time (LOW for about 7–8 hours) until the rice is fully tender.
3. How do I store and reheat leftovers?
   Store cooled leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat in the microwave or on the stovetop with a splash of broth or water to loosen.
4. Can I make this recipe without beans or corn?
   Absolutely. Simply omit the beans or corn if preferred, or replace them with extra canned tomatoes, bell peppers, or another veggie you enjoy.

Conclusion

This Southwest Crock Pot Chicken and Rice brings together tender shredded chicken, hearty beans, sweet corn, and fluffy rice in a warm, taco-seasoned sauce—all with almost no hands-on time. Just load up the slow cooker, let it simmer away, then finish with melty cheese and fresh cilantro for a one-pot meal that’s cozy, filling, and perfect for busy nights or easy meal prep.

Southwest Crock Pot Chicken and Rice

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• Author: Avery
• Total Time: 6–7 hours
• Yield: 6 servings 1x
• Diet: Non-vegetarian, Gluten-free (if taco seasoning is gluten-free)

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Description

This Southwest Crock Pot Chicken and Rice is a hearty, hands-off comfort meal loaded with tender shredded chicken, black beans, corn, and rice simmered in zesty taco-inspired seasonings. Everything cooks together low and slow for a cozy, flavor-packed stew-style dish that’s perfect for busy weeknights, meal prep, or feeding a hungry crowd with minimal effort.

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Ingredients

Scale 1x2x3x

• 4 boneless, skinless chicken breasts
• 1 cup long-grain white rice (uncooked), rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (10 oz) diced tomatoes with green chilies (such as Rotel)
• 1 cup chicken broth
• 1 tablespoon taco seasoning
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and freshly ground black pepper, to taste
• 1 cup shredded cheddar cheese
• 1/4 cup fresh cilantro, chopped, for garnish

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Instructions

1. Place the chicken breasts in an even layer on the bottom of the crock pot or slow cooker.
2. In a medium bowl, combine the rinsed rice, black beans, corn, diced tomatoes with green chilies, chicken broth, taco seasoning, cumin, garlic powder, onion powder, salt, and pepper. Stir until everything is well mixed.
3. Pour the rice and bean mixture evenly over the chicken in the crock pot, making sure the chicken is fully covered with liquid and toppings.
4. Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is cooked through (165°F/74°C) and the rice is tender and most of the liquid has been absorbed.
5. Once cooked, use two forks to shred the chicken directly in the crock pot, mixing it thoroughly into the rice, beans, and corn until everything is well combined.
6. Sprinkle the shredded cheddar cheese evenly over the top. Cover and let it sit for 5–10 minutes, or until the cheese is melted and gooey.
7. Give the mixture a gentle stir if desired, then serve hot, garnished with chopped fresh cilantro.

Notes

• Rinse the rice before adding it to remove excess starch and help prevent it from becoming too sticky or gummy in the crock pot.
• If your slow cooker tends to run hot, check the dish on the earlier side of the cooking window so the rice doesn’t overcook or dry out.
• Taco seasoning blends vary widely in salt and heat—adjust both the seasoning and added salt to taste.

• Prep Time: 10 minutes
• Cook Time: 6–7 hours (low) or 3–4 hours (high)
• Category: Main Course, Slow Cooker
• Method: Slow Cooker, Crock Pot
• Cuisine: Southwest, Tex-Mex

Nutrition

• Serving Size: 1/6 of recipe
• Calories: 420 kcal (approximate)
• Sugar: 4 g (approximate)
• Sodium: 980 mg (approximate, varies with broth and taco seasoning)
• Fat: 11 g (approximate)
• Saturated Fat: 5 g (approximate)
• Unsaturated Fat: 6 g (approximate)
• Trans Fat: 0 g (approximate)
• Carbohydrates: 48 g (approximate)
• Fiber: 9 g (approximate)
• Protein: 32 g (approximate)
• Cholesterol: 95 mg (approximate)

Keywords: southwest crock pot chicken and rice, slow cooker chicken and rice, taco chicken and rice, Tex-Mex crockpot dinner, easy dump-and-go meal