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.
Ingredients
Scale
- 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
- Place the chicken breasts in an even layer on the bottom of the crock pot or slow cooker.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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