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Crock Pot Southwest Chicken and Rice

A delightful slow-cooked dish of tender chicken, zesty tomatoes, and hearty beans, perfect for cozy nights or family gatherings.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Southwestern
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked rice
  • 1 lb chicken breasts
  • 1 can black beans, rinsed and drained
  • 1 can corn, drained
  • 1 can diced tomatoes with green chilies
  • 1 packet taco seasoning
  • 1 cup chicken broth Use low-sodium for a healthier dish
  • 1 cup shredded cheese, optional For extra creaminess
  • to taste chopped cilantro, optional for garnish

Method
 

Preparation
  1. Start by cooking your rice and setting it aside.
  2. Ensure your black beans and corn are drained and rinsed to remove any excess sodium.
Layering Ingredients
  1. In your crock pot, lay out the chicken breasts as the base.
  2. Add in the black beans, corn, and diced tomatoes with green chilies.
  3. Sprinkle the taco seasoning evenly over the top.
Adding Liquid
  1. Pour the chicken broth over the layered ingredients.
Cooking
  1. Cover the crock pot and set it to cook on low for 6-8 hours or on high for 3-4 hours.
  2. The longer it cooks, the more the flavors meld together.
Finishing
  1. Once cooked, use two forks to shred the chicken right in the pot.
  2. Mix everything together until well combined.
  3. Gently fold in your cooked rice and any optional shredded cheese.
  4. Mix well until everything is heated through.
Serving
  1. Garnish with chopped cilantro and serve hot!

Notes

If you’re looking to mix it up, try swapping the chicken for halal beef or turkey. You can also opt for brown rice for added nutrients. Be careful not to overcrowd the crock pot to allow steam circulation. Use low-sodium or homemade broth to control saltiness.