This Easy Southwest Crock Pot Chicken and Rice is a one-pot wonder that brings the flavors of the Southwest right to your dinner table! With tender chicken, spicy salsa, and fluffy rice, it’s a crowd-pleaser.
It cooks low and slow, so I can just set it and forget it. And let’s be real, who doesn’t love meals that practically cook themselves? ❤️ Perfect for busy days!
One of my favorite things is how it makes my kitchen smell amazing. I usually top it with cheese and avocado for an extra treat. You’ll want seconds, trust me!
Key Ingredients & Substitutions
Chicken: I prefer boneless, skinless chicken thighs for their juiciness, but breasts work just fine. You could also use cooked shredded rotisserie chicken to save time. Just add it in the last hour of cooking.
Rice: Long-grain white rice is best for this dish. If you want a healthier twist, try brown rice, but remember it may need more cooking liquid and time.
Black Beans: Canned black beans are a great time-saver. If you’re avoiding beans, try quinoa or skip it altogether for a lower-carb option.
Salsa: Your favorite salsa can change the whole flavor! If you don’t have salsa, pico de gallo or even diced tomatoes with herbs is a great stand-in.
Cheese: While I love cheddar on top, feel free to use pepper jack for some extra heat or leave it off for a dairy-free option.
How Do I Achieve Perfectly Cooked Rice in a Crock Pot?
Cooking rice in a crock pot might be tricky if you’re uncertain about the right ratios. To get fluffy rice, ensure you add enough liquid and don’t peep too often.
- Use a 1:2 ratio of rice to liquid; for 1 cup rice, you need 2 cups total of liquid (broth and other wet ingredients).
- Mix everything together well before cooking; this ensures the rice cooks evenly.
- Don’t lift the lid until the cooking time is up; steam escapes, which can make the dish watery!
Following these steps will help you get tender, fluffy rice every time! Enjoy your cooking adventure!
Easy Southwest Crock Pot Chicken and Rice
Ingredients:
- Chicken: 1 1/2 pounds boneless, skinless chicken breasts or thighs
- Rice: 1 cup long-grain white rice, uncooked
- Beans: 1 can (15 oz) black beans, drained and rinsed
- Corn: 1 cup frozen corn
- Tomatoes: 1 can (15 oz) diced tomatoes with green chilies (like Rotel)
- Salsa: 1 cup salsa (mild or medium)
- Broth: 1 cup chicken broth
- Spices: 1 teaspoon ground cumin
- Spices: 1 teaspoon chili powder
- Spices: 1/2 teaspoon garlic powder
- Spices: 1/2 teaspoon onion powder
- Spices: 1/2 teaspoon smoked paprika (optional)
- Seasoning: Salt and pepper, to taste
- Cheese: 1 cup shredded cheddar or Mexican blend cheese
- Garnish: Fresh cilantro, chopped (optional)
- Serving: Avocado slices or guacamole (optional)
How Much Time Will You Need?
This delicious Southwest Crock Pot Chicken and Rice takes about 15 minutes to prepare, with a cooking time of 4 to 6 hours on low or 2 to 3 hours on high. Feel free to set it early and have a well-deserved break while it cooks!
Step-by-Step Instructions:
1. Prep the Crock Pot:
Start by spraying the inside of your crock pot with non-stick cooking spray. This keeps everything from sticking and makes for an easier cleanup. Trust me, you’ll appreciate this later!
2. Layer the Chicken:
Place the chicken breasts or thighs at the bottom of the crock pot. No need to chop them; they’ll cook down beautifully as they simmer!
3. Mix the Ingredients:
In a medium bowl, combine the uncooked rice, black beans, corn, diced tomatoes with green chilies, salsa, chicken broth, cumin, chili powder, garlic powder, onion powder, smoked paprika, salt, and pepper. Give it a good stir until everything is mixed well. This mixture is what gives the dish its wonderful flavor!
4. Combine Everything:
Pour the rice mixture evenly over the chicken in the crock pot. Make sure the rice is well distributed. This helps it cook evenly with the chicken juices.
5. Cook:
Cover the crock pot with the lid and cook on low for 4 to 6 hours, or on high for 2 to 3 hours. You’ll know it’s done when the chicken is cooked through and the rice is fluffy and tender. Resist the temptation to open the lid too often, as it can release heat and steam!
6. Shred the Chicken:
About 15 minutes before you’re ready to serve, shred the chicken with two forks inside the crock pot. Stir everything together to blend the flavors. It’s all about that tasty mix!
7. Add Cheese:
Sprinkle shredded cheese evenly over the top of the mixture, then replace the lid for a few minutes to let it melt. Ooey-gooey cheese makes everything better!
8. Serve and Enjoy:
Garnish with chopped cilantro, if you like, for a fresh touch. Serve with avocado slices or guacamole for added creaminess and flavor. Enjoy every flavorful bite of your Southwest Crock Pot Chicken and Rice!
Happy cooking! 😊
FAQ for Easy Southwest Crock Pot Chicken and Rice
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken! Just make sure to increase the cooking time by about an hour on low or 30 minutes on high. The chicken will thaw and cook through perfectly as it simmers with the other ingredients.
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare all the ingredients the night before and store them in the fridge. In the morning, just layer everything in the crock pot and set it to cook while you’re at work or running errands!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze portions in freezer-safe containers, and they should last up to 2-3 months. Reheat gently on the stove or in the microwave, adding a little extra broth or salsa for moisture.
What Can I Substitute for Rice?
If you’re looking for a different grain, quinoa is a great substitute! Keep in mind that you’ll need to adjust the liquid slightly since quinoa requires a 1:2 ratio of grain to liquid, like rice.
Feel free to reach out if you have more questions as you cook! Enjoy your meal! 🍽️
