This Easy Southwest Crock Pot Chicken and Rice is a warm and tasty dish. It’s packed with juicy chicken, rice, beans, and a mix of spices for a bit of kick!
You’ll love how effortless it is to make—just toss everything in the crock pot and let it work its magic while you unwind. Perfect for busy days! 🌟
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are great for this recipe. If you’re looking for a healthier option, you can use turkey breast. For a vegetarian twist, substitute with diced tofu or jackfruit.
Rice: Long-grain white rice works well here, but you can swap it with brown rice or quinoa. Just remember, cooking times may vary with substitutes—check your package for specifics!
Black Beans: Canned black beans add protein and fiber. If you prefer, swap them with pinto beans or chickpeas. You can also use dried beans; just soak and cook them beforehand.
Tomatoes with Green Chiles: These add flavor and spice. If you can’t find them, use plain diced tomatoes and add a dash of hot sauce or a chopped jalapeño for heat.
How Do You Ensure the Rice Cooks Evenly in the Crock Pot?
Cooking rice in the crock pot requires a delicate balance, but it’s simple once you know. Here’s how to do it:
- Always layer the ingredients correctly! Place chicken on the bottom, as it releases juices that help cook the rice.
- Be sure to stir gently after adding spices, but don’t disturb the chicken much. This keeps moisture locked in.
- If using brown rice, add a little extra broth and increase cooking time, as it takes longer to cook than white rice.
- Shredding the chicken before serving helps distribute flavors and ensures the rice is moist and tasty.
Easy Southwest Crock Pot Chicken and Rice
Ingredients:
- 1 lb (450g) boneless, skinless chicken breasts
- 1 cup long-grain white rice, uncooked
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1 can (14.5 oz) diced tomatoes with green chilies (such as Rotel)
- 1 cup chicken broth
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded cheddar or Mexican blend cheese (optional)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare. You’ll then set it to cook in the crock pot for 4 to 6 hours on low, or 2 to 3 hours on high. So in total, you’re looking at around 4 to 6 hours of cooking time—just enough time to relax!
Step-by-Step Instructions:
1. Prepare the Crock Pot:
Start by spraying the inside of your crock pot with non-stick cooking spray or lightly oiling it. This step will help prevent your delicious meal from sticking to the sides.
2. Layer the Chicken:
Place the boneless, skinless chicken breasts at the bottom of the crock pot. It’s important to have the chicken at the bottom to cook thoroughly and release its juices, which will soak into the rice!
3. Add the Ingredients:
Next, add your uncooked rice, drained black beans, frozen corn, diced tomatoes with green chilies, chopped onion, and minced garlic on top of the chicken. Make sure everything is spread out nicely.
4. Pour in the Broth:
Pour in the chicken broth over everything in the crock pot. This helps the rice cook perfectly and adds great flavor.
5. Season It Up:
Now, sprinkle the ground cumin, chili powder, smoked paprika, salt, and black pepper over all the ingredients. These spices are key to giving your dish that fun Southwest flavor!
6. Stir Gently:
Using a spoon, stir everything gently to distribute the spices and mix the ingredients a bit, but keep the chicken mostly at the bottom intact. We want to keep that chicken juicy!
7. Cooking Time:
Cover the crock pot with its lid. Cook on low for 4 to 6 hours, or on high for 2 to 3 hours. The chicken should be perfectly cooked, and the rice tender by the time it’s done!
8. Shred the Chicken:
About 15 minutes before you’re ready to eat, take the lid off and shred the chicken using two forks. Mix the shredded chicken into the rice mixture to combine flavors.
9. Add Cheese (Optional):
If you’re a cheese lover, sprinkle shredded cheese over the top, cover, and let it melt for about 5 minutes.
10. Garnish and Serve:
Finally, garnish with freshly chopped cilantro and serve with lime wedges on the side. The lime adds a fresh zing that brightens up the dish!
Enjoy your hearty and comforting Southwest Crock Pot Chicken and Rice! Perfect for any day of the week! 🌮
Frequently Asked Questions (FAQ) for Easy Southwest Crock Pot Chicken and Rice
Can I Use Frozen Chicken?
Yes, you can use frozen chicken! Just ensure it’s in pieces so that it cooks evenly. Note that cooking time may need to be increased by about 30 minutes to ensure the chicken is fully cooked.
Can I Substitute the Rice?
Absolutely! Long-grain white rice is standard, but you can use brown rice or quinoa instead. Just adjust the cooking time as brown rice typically takes longer to cook—follow package instructions for best results.
How to Adjust Spice Levels?
If you prefer a milder dish, reduce the amount of chili powder or skip the diced tomatoes with green chilies. For extra heat, add some chopped jalapeños or a dash of cayenne pepper when preparing the ingredients.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm in the microwave or on the stove, adding a splash of broth or water to keep it moist.
