This Southwest Chicken and Rice Crockpot Recipe is a delicious and easy weeknight meal that is perfect for busy families. It combines the flavors of the Southwest with tender chicken, flavorful rice, and a variety of tasty spices.
This is one of those meals that are so delicious and a family favorite as it’s packed with protein and healthy carbs, making it a well-rounded and satisfying meal.
Plus, the slow cooker makes it super easy to prepare – just throw all the ingredients in and let it cook while you go about your day. The end result is a flavorful and hearty dish.
This recipe is also great for meal prepping, as it can be made in large batches and stored in the fridge or freezer for later use.
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Southwest Chicken and Rice Ingredients
- Boneless, skinless chicken breasts
- White rice
- Black beans
- Corn
- Diced tomatoes with green chilies
- Chicken broth
- Chili powder
- Cumin
- Paprika
- Garlic powder
- Onion powder
- Salt and pepper
- Shredded cheddar cheese
How to Make Southwest Chicken and Rice in the Crockpot
Place chicken in the bottom of the crock pot. Pour chicken broth over top.
In a small bowl, mix together the chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper. Sprinkle over top of chicken breasts.
Add the black beans, diced tomatoes with chilies and corn.
Cover the crockpot and cook on low heat for 6-8 hours or on high heat for 3-4 hours, or until the chicken is cooked through and tender.
Once the chicken is fully cooked, shred it using two forks. Add in cooked rice and 1 cup of shredded cheese and mix together. Top with remaining cheese, cover and cook for a few minutes or until cheese is melted on top.
Serve the Crockpot Southwest Chicken and Rice in bowls.
Helpful Tips and Variations
- Choose boneless, skinless chicken such as breast or thighs.
- Adjust seasonings according to taste.
- Don’t overcook! When chicken reaches internal temperature of 165F it is done. Overcooking will cause the chicken to dry out.
- If you prefer meatless option, leave out the chicken.
- Add some cayenne pepper or red chili flakes for some heat.
- To make it creamy mix in some cream cheese or sour cream towards the end of cooking time.
How to Store
- Refrigerator: Allow to cool and store in fridge in an airtight container for 3-4 days.
- Freezer: Prepare a freezer friendly meal by placing all ingredients (except rice, cheese and cilantro) in a labeled freezer safe bag and store in freezer. Cook from frozen or thawed in crockpot on low 6-8 hours. Add rice and shredded cheese after chicken is shredded.
- Reheat: Heat to desired temperature in microwave.
More Slow Cooker Chicken Recipes
- Chicken and Dumplings
- Chicken Spaghetti
- Buffalo Chicken Chili
- Chicken Caesar Sandwiches
- Lemon Garlic Butter Chicken Thighs
- BBQ Pulled Chicken
Recipe
Southwest Chicken and Rice Crockpot Recipe
Ingredients
- 4 boneless skinless chicken breasts
- 3 cups cooked white rice
- 1 (15oz.) can black beans, drained and rinsed
- 1 (15oz.) can corn kernels, drained
- 1 (14oz.) can diced tomatoes with green chilies diced tomatoes with green chilies
- 1 cup chicken broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
- 2 cups shredded cheddar cheese
- Fresh cilantro chopped (for garnish)
Instructions
- Place chicken in the bottom of the crock pot. Pour chicken broth over top.
- In a small bowl, mix together the chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper. Sprinkle over top of chicken breasts.
- Add the black beans, diced tomatoes with chilies and corn.
- Cover the crockpot and cook on low heat for 6-8 hours or on high heat for 3-4 hours, or until the chicken is cooked through and tender.
- Once the chicken is fully cooked, shred it using two forks. Add in cooked rice and 1 cup of shredded cheese and mix together. Top with remaining cheese, cover and cook for a few minutes or until cheese is melted on top.
- Serve the Crockpot Southwest Chicken and Rice in bowls.
Notes
- Refrigerator: Allow to cool and store in fridge in an airtight container for 3-4 days.
- Freezer: Prepare a freezer friendly meal by placing all ingredients (except rice, cheese and cilantro) in a labeled freezer safe bag and store in freezer. Cook from frozen or thawed in crockpot on low 6-8 hours. Add rice and shredded cheese after chicken is shredded.
- Reheat: Heat to desired temperature in microwave.
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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