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Southwest Crock Pot Chicken and Rice Recipe

Southwest Crock Pot Chicken and Rice Recipe
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★★★★★

5.2 from 11 reviews

This Southwest Crock Pot Chicken and Rice is a hearty and flavorful one-pot meal perfect for busy weeknights. Tender chicken breasts are slow-cooked with black beans, corn, diced tomatoes with green chiles, and a creamy blend of soup and spices. Combined with cooked white rice and melted sharp cheddar cheese, this dish offers a delicious, comforting taste of the Southwest with minimal effort.

Ingredients

Scale

Chicken and Vegetables

  • 4 Chicken Breasts
  • ½ Onion, diced
  • 1 can Black Beans, drained and rinsed (15 oz)
  • 1 can Corn, drained (15 oz)
  • 1 can Diced Tomatoes with Green Chiles (10 oz)

Seasonings and Liquids

  • 1 can Cream of Chicken Soup (10.5 oz)
  • 1 cup Milk
  • 1 Tbsp Taco Seasoning
  • 1 tsp Paprika
  • 1 tsp Pepper

Rice and Cheese

  • 3 cups Cooked White Rice
  • 2 cups Sharp Cheddar Cheese, shredded, divided

Instructions

  1. Layer Ingredients: Place the chicken breasts at the bottom of the crock pot. Evenly layer black beans, corn, diced tomatoes with green chiles, and diced onion on top of the chicken. Add the cream of chicken soup, then pour in the milk. Sprinkle the taco seasoning, paprika, and pepper evenly over the ingredients.
  2. Cook the Chicken: Cover the crock pot and cook on low heat for 6 to 8 hours, or on high heat for 3 to 4 hours, until the chicken is tender and fully cooked through.
  3. Shred the Chicken: Carefully remove the chicken breasts from the crock pot and shred them using two forks. Return the shredded chicken back into the crock pot and stir gently to combine with the vegetables and sauce.
  4. Add Rice and Cheese: Stir in the cooked white rice and 1 cup of the shredded sharp cheddar cheese into the crock pot mixture until evenly distributed.
  5. Melt the Cheese: Sprinkle the remaining 1 cup of shredded cheddar cheese over the top. Cover the crock pot and allow the cheese to melt for 3 to 5 minutes before serving.
  6. Serve and Store: Serve the Southwest chicken and rice hot. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Notes

  • Use cooked rice from leftover rice or prepare freshly for best texture.
  • You can substitute cream of chicken soup with a low-fat or homemade version to reduce calories.
  • For spicier flavor, add a pinch of cayenne pepper or chopped jalapeños.
  • If you prefer a thicker sauce, reduce the milk slightly or cook uncovered in the last 30 minutes.
  • This recipe can be doubled for larger crowds; adjust cooking time accordingly.
  • Leftovers can also be frozen for up to 2 months; thaw overnight before reheating.

Nutrition

Keywords: southwest chicken, crock pot recipes, chicken and rice, slow cooker meals, easy dinner, one pot chicken, cheese chicken recipe

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