This Easy Southwest Crock Pot Chicken and Rice is a warm, filling dish full of flavor! Tender chicken cooks all day with spices, rice, and veggies for a tasty meal without much fuss.
Honestly, who doesn’t love a meal that practically makes itself? Just toss everything in the pot, set it, and let it work its magic. Perfect for busy days or a cozy dinner! 😊
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts or thighs work well for this dish. You could use frozen chicken too, though it may need extra cooking time. If you’re looking for a meatless option, try using chickpeas instead of chicken!
Rice: Long grain white rice is my go-to for this recipe, but if you prefer brown rice, you’ll need to increase the cooking time by about an hour since brown rice takes longer to cook. Quinoa is another tasty substitute if you want to switch it up.
Beans: Black beans add great protein and fiber. If you don’t have black beans, you could substitute with kidney beans or pinto beans. You could also skip beans entirely if you’re looking for a lighter meal.
Corn: Fresh, frozen, or canned corn all work nicely. If you’re avoiding corn, you could add diced bell peppers for a different texture and sweetness.
Salsa: Use mild or medium salsa based on your spice preference. If you’re out of salsa, a can of diced tomatoes can be substituted, mixing in a bit of chili powder to add flavor.
How Do You Shred Chicken Quickly in the Crock Pot?
Shredding chicken can seem tricky, but it’s quite simple! Here’s how to do it in the crock pot:
- Use two forks to pull the chicken apart right in the pot. This method allows you to get the chicken shredded evenly without dirtying another dish.
- Make sure the chicken is tender enough from the long cook time so that it easily falls apart.
- Stir everything together in the pot so the chicken mixes with the spices, rice, and veggies for maximum flavor!
This technique not only saves time but also keeps all the juices and flavors intact in the pot. Happy cooking!
Easy Southwest Crock Pot Chicken and Rice
Ingredients:
- 1.5 to 2 pounds boneless, skinless chicken breasts or thighs
- 1 cup long grain white rice, uncooked
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup salsa (mild or medium)
- 1 cup chicken broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper, to taste
- 1 cup shredded cheddar or Mexican blend cheese (optional)
- Fresh cilantro, chopped (for garnish)
- Sliced green onions (for garnish)
- Lime wedges (optional, for serving)
How Much Time Will You Need?
This delicious meal takes about 15 minutes to prepare and will simmer in the crock pot for 3 to 7 hours, depending on whether you choose to cook it on HIGH or LOW. Just set it and forget it, then enjoy a hearty dinner with minimal effort!
Step-by-Step Instructions:
1. Prepare the Spice Mix:
In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Mix well to blend the spices and set aside.
2. Layer the Chicken:
Place the chicken breasts or thighs at the bottom of your crock pot. Evenly sprinkle the prepared spice mixture over the chicken, making sure each piece is well coated with those yummy flavors.
3. Add the Other Ingredients:
Now, add in the uncooked rice, black beans, corn, and salsa right on top of the chicken. It’s all about layering the goodness!
4. Pour in the Broth:
Next, pour the chicken broth evenly over everything in the crock pot. This will help cook the rice and keep the chicken moist. Yum!
5. Cook It Up:
Cover the crock pot and set it to cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours. Check to make sure the chicken is cooked through, and the rice is tender.
6. Shred the Chicken:
About 15 minutes before you’re ready to eat, shred the chicken right in the pot using two forks. Just pull it apart until it’s nice and shredded, then stir everything together to mix it well.
7. Add Cheese (Optional):
If you’re using cheese, sprinkle it over the top after shredding the chicken. Cover the crock pot for about 5 to 10 minutes, allowing the cheese to melt beautifully.
8. Serve and Enjoy:
Serve your hearty Southwest Chicken and Rice hot, garnished with fresh cilantro, sliced green onions, and lime wedges on the side, if desired. Enjoy your tasty meal with family or friends!
This dish is packed with flavor and comfort, perfect for any busy day!
FAQ for Easy Southwest Crock Pot Chicken and Rice
Can I Use Other Types of Rice?
Yes! While long grain white rice is recommended, you can also use brown rice. Just keep in mind that brown rice will require a longer cooking time (about an hour more) since it takes longer to cook.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat them in the microwave or on the stovetop. If it appears a bit dry, add a splash of broth or water when reheating to bring back some moisture.
Can I Freeze This Dish?
Absolutely! This dish freezes well. Just let it cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. To reheat, thaw overnight in the fridge and then warm it up in a pot or microwave until heated through.
What Can I Add for Extra Flavor?
If you’d like to amp up the flavor further, consider adding chopped jalapeños for spice, or some diced bell peppers for sweetness! You can also serve it with toppings like avocado, sour cream, or hot sauce for extra zest.
