Southwest Crock Pot Chicken and Rice Recipe
This Southwest Crock Pot Chicken and Rice recipe is a flavorful, easy-to-make one-pot meal perfect for busy weeknights. Tender chicken breasts slow-cooked with black beans, corn, diced tomatoes with green chiles, and creamy soup, combined with taco seasonings and melted sharp cheddar cheese, create a comforting southwestern-inspired dish enjoyed by the whole family.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Total Time: 6 hours 15 minutes (low) or 3 hours 15 minutes (high)
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Southwestern American
- Diet: Halal
Ingredients
Scale
Protein and Vegetables
- 4 Chicken Breasts
- ½ Onion, diced
- 1 can Black Beans, drained and rinsed (15 oz)
- 1 can Corn, drained (15 oz)
- 1 can Diced Tomatoes with Green Chiles (10 oz)
Liquids and Seasonings
- 1 can Cream of Chicken Soup (10.5 oz)
- 1 cup Milk
- 1 Tbsp Taco Seasoning
- 1 tsp Paprika
- 1 tsp Pepper
Grains and Cheese
- 3 cups Cooked White Rice
- 2 cups Sharp Cheddar Cheese, shredded
Instructions
- Layer Ingredients: Place the chicken breasts at the bottom of the crock pot. Top them evenly with the black beans, corn, diced tomatoes with green chiles, diced onion, cream of chicken soup, and milk. Sprinkle the paprika, taco seasoning, and pepper over the top to evenly distribute the flavors.
- Cook the Chicken: Cover the crock pot with its lid and cook the mixture on low heat for 6-8 hours, or on high heat for 3-4 hours, until the chicken is fully cooked and tender.
- Shred the Chicken: Remove the cooked chicken breasts from the crock pot and shred them using two forks. Return the shredded chicken back into the crock pot, stirring gently to combine.
- Add Rice and Cheese: Stir in the cooked white rice and 1 cup of the shredded sharp cheddar cheese into the crock pot mixture, ensuring everything is well combined.
- Melt the Cheese: Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top. Cover the crock pot again and allow the cheese to melt for about 3-5 minutes.
- Serve and Store: Once the cheese has melted, serve the dish immediately. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving again.
Notes
- If you prefer a spicier flavor, add a pinch of cayenne pepper or chopped jalapeños when layering the ingredients.
- For a dairy-free option, substitute the cream of chicken soup with a dairy-free cream soup and use a plant-based milk and cheese.
- Cooking times may vary based on your crock pot model; check chicken doneness before shredding.
- Use brown rice instead of white for added fiber, but adjust cooking time accordingly if cooking rice in the crock pot.
- Leftovers can be frozen for up to 2 months in a freezer-safe container.
Nutrition
- Serving Size: 1 serving (approx. 1.5 cups)
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 7 g
- Protein: 35 g
- Cholesterol: 85 mg
Keywords: Southwest chicken, crock pot chicken recipe, slow cooker chicken and rice, easy chicken dinner, southwestern slow cooker meals
