This Easy Southwest Crock Pot Chicken and Rice is a cozy meal that cooks while you go about your day! With tender chicken, zesty spices, and fluffy rice, it’s pure comfort food.
Plus, it’s a one-pot wonder! I love throwing everything in the crock pot and just waiting for the delicious smells to fill my kitchen. Easy cleanup is a bonus! 😄
Key Ingredients & Substitutions
Chicken: I suggest using boneless, skinless chicken breasts or thighs for tenderness. If you’re short on time, rotisserie chicken works great too. Just add it in the last hour to warm up.
Rice: Long-grain white rice is ideal as it cooks evenly. If you’re looking for a healthier option, brown rice can be used but may need more liquid and extra cooking time. Quinoa is another great substitute.
Black Beans: These add protein and fiber. If beans aren’t your thing, you can swap them for pinto beans or omit them entirely for a simpler dish.
Diced Tomatoes: The canned diced tomatoes with green chilies give a nice kick. If you’re sensitive to spice, choose plain diced tomatoes and add bell peppers for some sweetness instead.
Cheese: Shredded cheddar or a Mexican blend melts beautifully on top. For a lighter option, you could use a reduced-fat cheese, or if dairy-free, try a vegan cheese blend.
How Do I Get the Chicken to Shred Perfectly?
Shredding chicken can be tricky, but here’s a trick that works every time! Once your chicken is cooked, take two forks and gently pull the chicken apart right in the crock pot. This way, it soaks up all the flavors. If it’s tough, give it a little more cooking time!
- Be gentle; pulling too hard may create mushy shreds.
- Mix everything well afterward to really incorporate the flavor.
- Don’t skip adding the cheese at the end! It melts perfectly over the shredded chicken.
Use these tips, and your Easy Southwest Crock Pot Chicken and Rice will turn out delicious every time!
Easy Southwest Crock Pot Chicken and Rice
Ingredients You’ll Need:
Main Ingredients:
- 1 1/2 lbs boneless, skinless chicken breasts or thighs
- 1 cup long-grain white rice, uncooked
Vegetables and Legumes:
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 can (14.5 oz) diced tomatoes with green chilies (like Rotel)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Liquids and Seasonings:
- 1 cup chicken broth
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano
- Salt and pepper, to taste
For Topping:
- 1 cup shredded cheddar or Mexican blend cheese
- Fresh cilantro, chopped (for garnish)
- Lime wedges (optional, for serving)
Estimated Time Needed:
This delicious dish takes about 10 minutes to prepare and then it simmers in your crock pot for 4-6 hours on low or 2-3 hours on high. Perfect for a busy day!
Step-by-Step Instructions:
1. Prepare the Crock Pot:
Start by spraying the inside of your crock pot with non-stick cooking spray. This helps with easy cleanup. Now, lay the chicken breasts or thighs flat on the bottom of the pot.
2. Mix the Ingredients:
In a medium bowl, combine the uncooked rice, black beans, corn, diced tomatoes (with the juices), chopped onion, minced garlic, chicken broth, and all the spices (cumin, chili powder, smoked paprika, oregano). Add salt and pepper to taste. Stir everything well so that it’s nicely mixed!
3. Assemble in the Crock Pot:
Carefully pour the rice and vegetable mixture over the chicken in the crock pot, making sure it covers the chicken evenly. This will allow all the flavors to blend while cooking.
4. Cooking Time:
Cover your crock pot and set it to low for 4-6 hours or high for 2-3 hours. The chicken will be tender and the rice perfectly cooked when it’s done. Check to make sure the chicken is no longer pink inside!
5. Shred the Chicken:
About 15 minutes before serving, use two forks to shred the chicken right in the pot. Stir everything together to mix the chicken with the flavorful rice and veggies.
6. Add the Cheesy Goodness:
Sprinkle the shredded cheese over the top of everything, cover the pot again for a few minutes to let the cheese melt. It makes it extra delicious!
7. Serve and Enjoy:
Finally, garnish your dish with fresh chopped cilantro. If you like, serve it with lime wedges on the side for a zesty kick!
Now, dig in and enjoy your mouthwatering Easy Southwest Crock Pot Chicken and Rice!
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 that you add an extra hour of cooking time if using frozen, and make sure to check that the internal temperature reaches at least 165°F for safety.
Can I Substitute the Rice with Another Type?
Absolutely! While long-grain white rice works best, you can substitute with brown rice or quinoa. If using brown rice, you may need to increase the liquid by about 1/2 cup and extend the cooking time by an hour.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze it for longer storage. Just thaw in the fridge overnight before reheating, and reheat gently on the stove or in the microwave.
Can I Add More Vegetables to This Dish?
Definitely! Feel free to add other vegetables such as bell peppers, zucchini, or spinach for extra nutrition and flavor. Just chop them up and mix them in along with the other ingredients in the crock pot.
