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Southwest Crock Pot Chicken and Rice

A comforting and family-friendly one-pot meal that's easy to make in a slow cooker, featuring chicken, rice, beans, and spices.
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Prep Time 15 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 400
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 lb chicken breasts Use boneless, skinless chicken breasts.
  • 1 cup uncooked rice White rice recommended, but brown rice can be used with adjusted cooking time.
  • 1 can black beans, drained and rinsed
  • 1 can corn, drained
  • 1 can diced tomatoes with green chilies
  • 1 packet taco seasoning Don't skip for signature flavor.
  • 2 cups chicken broth Ensure the rice is covered by the liquid.
  • to taste Salt and pepper Season to preference.
  • 1 cup shredded cheese (optional) For topping.
  • Chopped cilantro for garnish (optional)

Method
 

Preparation
  1. Place the chicken breasts in the bottom of the crock pot.
  2. Add the uncooked rice, black beans, corn, diced tomatoes, and taco seasoning on top of the chicken.
  3. Pour the chicken broth over the ingredients, ensuring the rice is covered by the liquid.
  4. Season with salt and pepper to taste.
Cooking
  1. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and rice is tender.
  2. Before serving, shred the chicken using two forks and stir to mix everything well.
  3. Sprinkle with shredded cheese and chopped cilantro if desired.
  4. Serve warm.

Notes

For extra flavor, let the dish sit before serving. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. For a vegan option, swap chicken for tofu or portobello mushrooms.