Crock Pot Southwest Chicken and Rice (Slow Cooker Recipe)

Crockpot Southwest Chicken and Rice is a slow cooker meal made with chicken, rice, black beans, corn, tomatoes, and taco seasoning. The best part is the hands-off cooking time: everything cooks together in one pot, then you shred the chicken right before serving. As it cooks, the kitchen fills with the warm smell of taco seasoning and tomatoes, while the rice becomes tender and the chicken stays easy to pull apart. I make this when I want a filling dinner without standing over the stove.

Why You’ll Love This Crockpot Southwest Chicken and Rice

• Hands-off cooking: Add the ingredients to the slow cooker, stir, and let it cook while you handle other things.
• One-pot meal: The chicken, rice, beans, corn, and tomatoes cook together in the same crock pot.
• Simple ingredients: Canned beans, corn, and tomatoes make this recipe easy to keep on hand.
• Tender chicken: The chicken shreds right in the slow cooker before you add the cheese.
• Good for leftovers: Store extra portions in the refrigerator for another meal.

How To Make Crockpot Southwest Chicken And Rice

Start by adding the chicken breasts, rice, black beans, corn, diced tomatoes with green chilies, chicken broth, taco seasoning, salt, and pepper to the slow cooker. Stir everything together so the rice and seasonings are spread through the liquid. Cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and the rice is tender. Shred the chicken in the crock pot, stir, add cheese, and let it melt before garnishing with cilantro.

Ingredients

• 2 lbs chicken breasts
• 1 cup rice
• 1 can black beans, drained and rinsed
• 1 can corn, drained
• 1 can diced tomatoes with green chilies
• 1 cup chicken broth
• 1 tablespoon taco seasoning
• 1 cup shredded cheese
• Salt and pepper to taste
• Chopped cilantro for garnish

Directions

1. Add the chicken breasts, rice, black beans, corn, diced tomatoes with green chilies, chicken broth, taco seasoning, salt, and pepper to a slow cooker.
2. Stir to combine.
3. Cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and the rice is tender.
4. Shred the chicken in the crock pot before serving.
5. Stir the shredded chicken into the rice mixture.
6. Top with shredded cheese and let it melt.
7. Serve with chopped cilantro.

How To Serve Crockpot Southwest Chicken And Rice

Serve Crockpot Southwest Chicken and Rice in bowls with extra chopped cilantro on top. A simple green salad or sliced avocado can add a fresh side, if you have them available.

You can also serve it with tortilla chips for scooping. For a lighter meal, pair it with a side of steamed vegetables. This dish works well for a weeknight dinner because the slow cooker does most of the work, but it also fits a casual meal with family or friends.

How To Store Crockpot Southwest Chicken And Rice

Let leftovers cool, then place them in a covered container in the refrigerator. Eat refrigerated leftovers within 3 to 4 days.

To reheat, warm a portion in the microwave or in a saucepan until hot throughout. Stir before serving, since the rice and chicken may settle as they cool. If the mixture seems dry after chilling, add a small amount of chicken broth while reheating.

For freezing, place cooled portions in freezer-safe containers and leave a little room for expansion. Thaw in the refrigerator, then reheat until hot throughout. The rice may soften after freezing and thawing.

Tips For Making Crockpot Southwest Chicken And Rice

• Use rice that cooks well in a slow cooker, and check that it is tender before serving.
• Drain and rinse the black beans so extra canning liquid does not thin the mixture.
• Drain the corn before adding it to help keep the rice mixture from becoming too wet.
• Stir the ingredients before cooking so the taco seasoning and broth spread evenly.
• Shred the chicken while it is still in the crock pot, then mix it into the rice and vegetables.
• Add the cheese at the end so it melts over the warm chicken and rice instead of cooking for the entire time.

Variations

• Ingredient swap: Use another shredded cheese in place of the listed shredded cheese if that is what you have.
• Add-in: Add extra chopped cilantro at serving time, or serve the finished dish with another preferred topping.
• Different cooking method: For a non-slow-cooker option, cook the chicken and rice mixture in a covered pot on the stovetop until the chicken is cooked through and the rice is tender. Watch the pot closely and follow the rice package directions for liquid and cooking time.

FAQs

Can I Make Crockpot Southwest Chicken And Rice Ahead Of Time?

Yes, you can cook the dish ahead and refrigerate it in a covered container. Reheat portions until hot throughout, adding a small amount of chicken broth if the rice becomes dry.

Can I Use Brown Rice Instead Of White Rice?

The recipe lists rice without specifying a variety, so the cooking result may change with a different type. Brown rice usually needs more liquid and a longer cooking time, so check the package directions before substituting it.

Does Crockpot Southwest Chicken And Rice Freeze Well?

You can freeze cooled portions in freezer-safe containers. Thaw them in the refrigerator and reheat until hot throughout; the rice may be softer after freezing.

How Do I Know When This Slow Cooker Meal Is Done?

The chicken should be cooked through, and the rice should be tender. If the rice is still firm or the chicken is not fully cooked, continue cooking and check again before shredding.

Can I Double This Recipe?

Only double the recipe if your slow cooker has enough room for the ingredients to cook safely and evenly. The cooking time may change, so check the chicken and rice rather than relying only on the clock.

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