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Southwest Crock Pot Chicken and Rice

Southwest Crock Pot Chicken and Rice

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  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 4 hours on low or 2 hours on high
  • Total Time: 4 hours 20 minutes on low or 2 hours 20 minutes on high
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: Slow cooking
  • Cuisine: Americaine

Description

Southwest Crock Pot Chicken and Rice: A flavorful and easy dish with tender chicken, spicy salsa, and hearty rice. Perfect for busy weeknights!

Ingredients

Scale
  • 1½ pounds (680g) boneless, skinless chicken breasts
  • 1 cup (190g) long-grain white rice, uncooked
  • 1 can (15 oz/425g) black beans, drained and rinsed
  • 1 can (14.5 oz/411g) diced tomatoes with green chilies
  • 1 can (15 oz/425g) corn kernels, drained
  • 1 medium onion (about 1 cup/160g), diced
  • 1 red bell pepper (about ¾ cup/115g), diced
  • 2 garlic cloves, minced
  • 2 cups (480ml) chicken broth, low sodium
  • 2 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper (adjust to taste)
  • 1 lime, juiced
  • Salt and pepper to taste

Instructions

  1. Step 1: Prepare the Ingredients Begin by gathering and prepping all your ingredients. Dice the onion and bell pepper into uniform, small pieces. Mince the garlic finely. Drain and rinse the black beans and corn thoroughly. Pat the chicken breasts dry with paper towels and season generously with salt and pepper on both sides.
  2. Step 2: Sear the Chicken (Optional but Recommended) Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken breasts and sear for 2-3 minutes on each side until golden brown. You’re not cooking them through—just developing flavor and texture. Transfer the seared chicken to your slow cooker.
  3. Step 3: Sauté the Aromatics In the same skillet, add the remaining tablespoon of olive oil. Add the diced onion and bell pepper, cooking for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant. Transfer this mixture to your slow cooker, placing it around and on top of the chicken.
  4. Step 4: Add Remaining Ingredients To your slow cooker, add the drained corn, black beans, and diced tomatoes with green chilies. Sprinkle in the cumin, chili powder, dried oregano, paprika, and cayenne pepper. Pour in the chicken broth, ensuring all ingredients are well-submerged. Do NOT add the rice yet.
  5. Step 5: Slow Cook Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the chicken is tender and cooked through.
  6. Step 6: Shred the Chicken Remove the chicken breasts from the slow cooker and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker and stir to combine.
  7. Step 7: Cook the Rice Stir in the uncooked rice, making sure it’s fully submerged in the liquid. Cover and cook on high for an additional 30-45 minutes, or until the rice is tender and has absorbed most of the liquid.
  8. Step 8: Final Touches Once the rice is cooked, stir in the fresh lime juice. Taste and adjust seasonings as needed. Let the “Southwest Crock Pot Chicken and Rice” sit for 5-10 minutes before serving to allow the flavors to meld and the rice to fully absorb any remaining liquid.

Notes

Fresh ingredients will always yield the best flavor results.

Nutrition

  • Serving Size: 1.5 cups
  • Calories: 375 per serving
  • Sugar: 6g
  • Sodium: 680mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 6g
  • Protein: 31g
  • Cholesterol: 73mg

Find it online: https://emmaflavors.com/southwest-crock-pot-chicken-and-rice/