Crock Pot Southwest Chicken and Rice is a warm and tasty dish that cooks itself! With juicy chicken, rice, and colorful veggies, it’s a real family favorite.
Just toss everything in the pot, set it, and relax while the magic happens. I love how the spices come together for a hearty meal. Plus, it makes great leftovers for lunch! 😋
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are perfect here. If you’re looking for a faster option, you can use rotisserie chicken and just add it later in the cooking process.
Black Beans: Rinsed and drained black beans add protein and fiber. If you don’t have black beans, kidney beans or pinto beans work well too.
Rice: Long-grain white rice gives a nice texture. If you want more nutrition, you might use brown rice, but be sure to increase the liquid and cooking time.
Peppers: The combination of green and red bell peppers adds flavor and color. Feel free to substitute with any other peppers you prefer or have on hand, like yellow or orange bell peppers.
Lime Juice: Lime juice brightens up the dish. If you’re out of limes, a splash of vinegar or a squeeze of lemon can give a similar zing.
How Do I Cook Chicken and Rice Perfectly in a Crock Pot?
Cooking chicken and rice in a crock pot can be simple but requires attention to layering and timing. Here are my top tips:
- Layering is key! Place chicken at the bottom as it takes the longest to cook, ensuring it remains moist.
- Always rinse and drain beans and corn. This removes extra sodium and keeps the dish from becoming too soggy.
- Measure your rice and liquid carefully. If using brown rice, increase chicken broth to 1.5 cups and extend cooking time by an hour.
- Shred the chicken back into the mixture after it cooks. It helps evenly distribute flavors and ensures every bite is packed with taste!
How to Make Crock Pot Southwest Chicken and Rice
Ingredients You’ll Need:
Main Ingredients:
- 1 pound boneless, skinless chicken breasts
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes with green chiles
- 1 cup long-grain white rice
- 1 cup chicken broth
- 1 onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
Seasonings and Extras:
- 1 tablespoon taco seasoning
- 1 tablespoon olive oil
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Shredded cheese (optional for serving)
How Much Time Will You Need?
This delicious meal takes about 10 minutes to prepare and then cooks slowly in the crock pot. You’ll want to allow 6-8 hours on low or 3-4 hours on high. Perfect for a busy day when you want to come home to a warm dinner!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a skillet over medium heat. Add the diced onion, green bell pepper, and red bell pepper. Sauté for about 3-5 minutes, stirring occasionally, until they are softened and fragrant. This will add a nice flavor base to your dish!
2. Prepare the Chicken:
In your crock pot, place the chicken breasts in a single layer at the bottom. Sprinkle them with salt, pepper, and taco seasoning to give them a great taste that will infuse during cooking.
3. Mix in All Ingredients:
Layer the sautéed vegetables right on top of the chicken. Then add the rinsed black beans, drained corn, and diced tomatoes (make sure to include all that tasty juice!). Next, sprinkle in the rice and pour the chicken broth over everything. Don’t stir just yet; it’s time to cover it!
4. Cook It Up:
Cover your crock pot with the lid and set it to cook. Choose low for 6-8 hours or high for 3-4 hours. The chicken should be fully cooked, and the rice should be tender when it’s done.
5. Shred the Chicken:
Once the cooking time is up, carefully remove the chicken breasts from the pot and place them on a plate. Use two forks to shred the chicken into bite-sized pieces—it should come apart easily. Then, stir the shredded chicken back into the crock pot mix.
6. Add Lime Juice:
Squeeze the juice of 1 lime over the entire dish and give it another good stir. This will brighten up all the flavors!
7. Serve and Enjoy:
Your delicious Southwest chicken and rice is ready! Serve it hot, garnished with fresh chopped cilantro and shredded cheese if you’d like. Enjoy your tasty meal!
Can I Use Frozen Chicken in This Recipe?
Absolutely! If you’re using frozen chicken, just make sure to adjust the cooking time. Cook on high for about 4-5 hours instead of 3-4 hours on high, or 8-9 hours on low. Ensure the chicken reaches an internal temperature of at least 165°F before shredding it.
What Can I Substitute for the Rice?
If you prefer a low-carb alternative, quinoa or cauliflower rice can work well instead of long-grain white rice. For quinoa, use 1 cup of rinsed quinoa and 1.5 cups of chicken broth, adding it for the last 20-30 minutes of cooking. If using cauliflower rice, stir it in after shredding the chicken, then cover and let it cook for another 10-15 minutes.
How to Store Leftovers?
Store any leftover chicken and rice in an airtight container in the refrigerator for up to 4 days. You can also freeze portions in freezer-safe bags for up to 3 months. Thaw in the fridge overnight before reheating, and warm it up on the stove or microwave to enjoy!
Can I Add More Vegetables?
Definitely! Feel free to add more veggies like zucchini, corn, or spinach. Add heartier vegetables at the beginning of cooking, while more delicate greens can be stirred in during the last 30 minutes. Just be mindful of the overall liquid balance in the recipe.
