Southwest Chicken and Rice Crockpot Recipe
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.
Servings: 6 servings
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.
