This Easy Southwest Crock Pot Chicken and Rice is a tasty, one-pot meal! With juicy chicken, fluffy rice, and a blend of zesty spices, it packs a flavorful punch.
I love setting this up in the morning and letting it cook while I go about my day. The smell makes my stomach growl, and it’s perfect for busy nights! 🌟
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are great for this recipe as they become tender while cooking. If you’re looking for a lighter option, you can substitute chicken thighs for more flavor, or even tofu for a vegetarian alternative.
Rice: Long grain white rice is recommended here for its quick cooking time. You can use brown rice, but make sure to adjust the liquid and cooking time since it usually takes longer to cook.
Black Beans: These add protein and fiber. If you’re not a fan, you can substitute with pinto beans or kidney beans instead. Canned beans save time, but feel free to use cooked dried beans if you prefer.
Salsa: Any salsa works well, but you can also use diced tomatoes with green chilies if you want a milder taste. Homemade salsa is another yummy option if you have it on hand!
Cheese: While cheddar or a Mexican blend is perfect for melting, you could use pepper jack for extra spice. For a dairy-free version, try vegan cheese alternatives.
How Do I Ensure My Rice is Cooked Perfectly?
Cooking rice in a crock pot can be tricky, but here’s a simple guide. Ensure you have enough liquid; generally, you need a 1:2 ratio of rice to liquid. In this recipe, the salsa and chicken broth provide the moistness needed.
- Mix your rice with the other ingredients before adding to the pot. This allows it to absorb flavors early on.
- Avoid opening the lid during cooking, as this releases steam and can extend cooking time.
- If the rice isn’t quite cooked after the cooking time, simply cook it for an additional 20 minutes on high.
These tips should help make your dish a hit! Enjoy your meal!
Easy Southwest Crock Pot Chicken and Rice
Ingredients You’ll Need:
- 1 ½ pounds boneless, skinless chicken breasts
- 1 cup long grain white rice, uncooked
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 cup salsa (mild or medium)
- 1 cup chicken broth
- 1 packet (1 oz) taco seasoning or homemade Southwest spice blend
- 1 cup shredded cheddar or Mexican blend cheese
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced (optional)
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
How Much Time Will You Need?
This recipe requires about 15 minutes of prep time and then you’ll let the crock pot do its magic! You’ll need approximately 4 to 6 hours on low or 2 to 3 hours on high. This makes it a perfect set-it-and-forget-it meal!
Step-by-Step Instructions:
1. Prepare Your Crock Pot:
Start by spraying the inside of your crock pot with non-stick cooking spray to prevent sticking. This makes cleaning up easier later!
2. Layer the Chicken:
Place the chicken breasts flat on the bottom of your crock pot. This helps them cook evenly and soak up all the delicious flavors.
3. Mix the Ingredients:
In a separate bowl, combine the uncooked rice, black beans, corn, diced onion, bell pepper (if you’re using it), minced garlic, taco seasoning, salsa, and chicken broth. Stir until everything is well mixed together.
4. Combine Everything in the Crock Pot:
Pour this yummy mixture over the chicken breasts in the crock pot, making sure everything is well spread out.
5. Cook!
Cover the crock pot and set it to cook on low for 4 to 6 hours or on high for 2 to 3 hours, until the chicken is fully cooked and the rice is tender.
6. Shred the Chicken:
When the cooking time is up, carefully remove the chicken breasts and shred them using two forks. Return the shredded chicken back into the crock pot, and give everything a good stir to combine.
7. Add the Cheese:
Sprinkle the shredded cheese on top of the mixture. Cover the pot again and let it sit for about 10 minutes, just long enough for the cheese to melt perfectly.
8. Serve and Enjoy:
Garnish your dish with chopped cilantro for some freshness, and don’t forget the lime wedges on the side! Squeeze some lime juice over the dish before eating for an extra zing!
Enjoy your easy and flavorful Southwest Crock Pot Chicken and Rice! It’s sure to be a hit with family and friends!
FAQ for Easy Southwest Crock Pot Chicken and Rice
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but it’s best to thaw it beforehand for even cooking. Thaw it overnight in the fridge or place it in a sealed plastic bag submerged in cold water for a quicker method. This way, the chicken will cook evenly and absorb more flavors!
What Can I Substitute for Rice?
If you don’t have long grain white rice, you can use brown rice, but remember to adjust the cooking time and liquid – it will require additional cooking time and more broth (about 1.5 cups). Quinoa is another great substitute that cooks faster and adds extra protein!
How Can I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm in the microwave or on the stove. If the rice has absorbed too much moisture, add a splash of broth or water while reheating to make it creamy again.
Can I Make This Recipe Spicier?
Absolutely! To spice things up, you can add diced jalapeños or a hotter salsa. If you want to keep it milder but still flavorful, consider using pepper jack cheese for a kick without overwhelming heat!
