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Southwest Crockpot Chicken and Rice

Southwest crockpot chicken and rice with tender shredded chicken and fluffy rice cooked in one pot. Slow-cooked with Rotel, black beans, corn, and chili spices, then finished with melted pepper jack and fresh toppings.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

Southwest chicken and rice base
  • 2 lb boneless skinless chicken breasts
  • 1.5 cup long grain white rice, uncooked
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can (10 oz) Rotel tomatoes with green chilies
  • 2 cup chicken broth
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 cup shredded pepper jack cheese
  • 1 fresh cilantro, sour cream, and avocado for serving

Equipment

  • 1 Dutch oven

Method
 

Slow-cook the chicken and build the flavor
  1. Place the chicken breasts in the slow cooker. Add black beans, corn, Rotel tomatoes, chicken broth, cumin, chili powder, garlic powder, smoked paprika, salt, and black pepper.
  2. Cook on low for 5–6 hours or high for 3 hours until the chicken is nearly tender. You should see the liquid bubbling steadily and the chicken starting to pull apart at the edges.
Shred, add rice, and finish cooking
  1. Remove the chicken and shred with two forks. Return the shredded chicken to the slow cooker along with the remaining cooking liquid.
  2. Stir in the uncooked rice and return everything to a boil-like simmer on high. Cook for 30–40 minutes until the rice is fully cooked and has absorbed the liquid.
Melt cheese and serve
  1. Sprinkle the pepper jack cheese over the top and cover. Let it sit for 5 minutes until the cheese is melted and slightly bubbly.
  2. Serve topped with sour cream, cilantro, and avocado. The surface should look creamy with melted cheese and bright green herb garnish.

Notes

For best texture, don’t lift the lid while the rice cooks on high—keep the steam in so the rice absorbs the liquid. Store leftovers in an airtight container in the refrigerator up to 4 days; reheat in the microwave with a splash of broth. Freezing is not recommended because the rice can turn softer after thawing. For a lighter option, use low-sodium broth and choose reduced-fat pepper jack (and light sour cream) to cut sodium and calories.