Go Back
To make Crockpot Southwest Chicken Rice, gather these simple ingredients: - 2 boneless, skinless chicken breasts - 1 cup long-grain white rice - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) diced tomatoes with green chilies - 1 cup corn (fresh, frozen, or canned) - 1 small onion, diced - 2 cloves garlic, minced - 2 teaspoons chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1/2 teaspoon salt - 1/4 teaspoon pepper - 2 cups chicken broth For a tasty finish, consider these optional garnishes and extras: - Fresh cilantro for garnish - Lime wedges for serving You can add these for a burst of flavor and color. They make your dish look appealing and add zest. To make this recipe, you will need a few tools: - A crockpot - Measuring cups and spoons - A cutting board and knife - Two forks for shredding chicken These tools help you work efficiently and keep your kitchen organized. With everything prepped, you will enjoy cooking even more! {{ingredient_image_1}} Start by placing the two chicken breasts at the bottom of your crockpot. This layer is key as it allows the chicken to soak up all the flavors. Next, sprinkle the spices over the chicken. Use 2 teaspoons of chili powder, 1 teaspoon of cumin, 1 teaspoon of smoked paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. These spices bring a warm, rich taste. Then, add the diced onion and minced garlic on top of the chicken. They add great flavor and aroma. Now, it’s time to add the colorful veggies. Pour in 1 can of black beans, 1 can of diced tomatoes with green chilies, and 1 cup of corn. This makes the dish bright and hearty. Next, rinse 1 cup of long-grain white rice under cold water until the water runs clear. This step helps remove extra starch. Add the rice into the crockpot on top of the veggies. Carefully pour in 2 cups of chicken broth. Make sure the rice is fully submerged. This is crucial for even cooking. Cover the crockpot with its lid. Set it to cook on low for 5-6 hours or on high for 2.5-3 hours. This timing ensures that the chicken is tender and the rice is fluffy. Once it's done, shred the chicken directly in the pot with two forks. Stir everything to combine. Taste it now! Adjust the seasoning if needed. Serve it hot, garnished with fresh cilantro and lime wedges for a zesty kick. To get perfect rice, rinse it well before cooking. This removes extra starch. A good rinse helps the rice cook evenly and stay fluffy. Make sure the rice is fully submerged in broth. If it’s not, the rice may burn or stick. Stir the rice once halfway through cooking. This helps it cook evenly. You can boost flavor with many extra ingredients. Try adding bell peppers for crunch. Fresh herbs, like cilantro, add a bright taste. If you want heat, add jalapeños or hot sauce. For creaminess, mix in some cream cheese or sour cream right before serving. These choices make the dish even tastier. Sometimes, you may face issues while cooking. If the rice is mushy, you added too much liquid. Next time, reduce the broth a bit. If the dish is bland, taste and add more spices. A squeeze of lime juice can also brighten the flavors. Lastly, if the chicken is tough, it may have cooked too long. Check cooking times to avoid this. Pro Tips Use Thicker Chicken Breasts: Thicker chicken breasts will stay juicier and more tender during the slow cooking process. Rinse Your Rice: Rinsing the rice helps remove excess starch, preventing it from becoming gummy as it cooks. Adjust Spice Levels: Feel free to adjust the amount of chili powder or add diced jalapeños for extra heat based on your preference. Fresh Ingredients: If possible, use fresh corn and tomatoes for a brighter flavor compared to canned options. {{image_2}} You can easily make a vegetarian version of this dish. Replace the chicken with firm tofu. Press the tofu to remove extra water, then cut it into cubes. Add the tofu on the bottom of the crockpot just like the chicken. You can also use a mix of your favorite vegetables. Bell peppers, zucchini, or mushrooms work great. Just chop them up and layer them in the pot. This keeps everything tasty and filling! If you like heat, this dish is for you! Adding jalapeños gives your meal a spicy kick. You can slice fresh jalapeños and add them to the crockpot. If you prefer hot sauce, drizzle some into the mix. Just be careful not to overdo it. You can always add more spice later, but it’s hard to take it out once it’s in! Want to switch up the flavors? You have options! Swap the black beans for pinto or kidney beans for a new taste. You can also use different spices. Try adding oregano for a fresh twist or chipotle powder for a smoky flavor. For a zestier punch, add lime juice before serving. Experiment with these changes to find your perfect mix! After enjoying your Crockpot Southwest Chicken Rice, let it cool down. Place leftovers in an airtight container. Store in the fridge for up to three days. Make sure to keep the chicken and rice mixed together for the best flavor. To reheat, use the stovetop or microwave. If you use a microwave, place the rice in a bowl. Add a splash of water to keep it moist. Heat for about two minutes, stirring halfway through. On the stovetop, warm it in a pan over low heat. Stir often until hot. You can freeze this dish for later. Use freezer-safe bags or containers. Make sure to remove as much air as possible. It can stay in the freezer for up to three months. When ready to eat, thaw it in the fridge overnight. Reheat as noted above. Enjoy a tasty meal whenever you want! You should cook this dish on low for 5 to 6 hours. If you are short on time, cooking on high takes just 2.5 to 3 hours. The chicken should be tender, and the rice should be fully cooked and fluffy. Yes, you can use brown rice. However, brown rice takes longer to cook. If you switch to brown rice, cook it for about 6 to 7 hours on low or 3 to 4 hours on high. Make sure to add an extra half cup of broth to keep it moist. This meal is great on its own, but you can serve it with sides. Consider adding a fresh salad or some tortilla chips for crunch. Guacamole or sour cream can also add a nice touch. Lime wedges enhance the flavor too. To make more, simply double or triple the ingredients. Use two or three chicken breasts, and adjust the rice and beans accordingly. Keep the same spice levels to maintain flavor. Just ensure your crockpot can hold all the food. You sure can! You can prep all the ingredients the night before. Just store them in the fridge. In the morning, put everything in the crockpot. This makes for a hassle-free dinner after a busy day. This blog post covered how to make Crockpot Southwest Chicken Rice. We explored needed ingredients, cooking steps, and helpful tips. I shared variations for different tastes and how to store leftovers. Remember, cooking is fun, and adjustments can make your dish unique. Use the tips to create a meal that fits your style. Enjoy your cooking and share the outcome with family or friends. You’ll love how easy and tasty this dish can be!

Crockpot Southwest Chicken Rice

A flavorful and easy-to-make dish featuring chicken, rice, and southwestern spices cooked in a crockpot.
Print Recipe Save Recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Course Main Course
Cuisine Southwestern
Servings 4
Calories 400 kcal

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts
  • 1 cup long-grain white rice
  • 1 can black beans, rinsed and drained (15 oz)
  • 1 can diced tomatoes with green chilies (15 oz)
  • 1 cup corn (fresh, frozen or canned)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon salt
  • 0.25 teaspoon pepper
  • 2 cups chicken broth
  • to taste none fresh cilantro for garnish
  • to taste none lime wedges for serving

Instructions
 

  • Begin by placing the chicken breasts at the bottom of the crockpot.
  • Sprinkle the chili powder, cumin, smoked paprika, salt, and pepper over the chicken.
  • Add the diced onions and minced garlic on top of the chicken.
  • Pour in the black beans, diced tomatoes with green chilies, and corn evenly over the mixture.
  • Rinse the rice under cold water until the water runs clear. Then, add the rice to the crockpot.
  • Carefully pour the chicken broth over all the ingredients, ensuring the rice is submerged.
  • Cover the crockpot with the lid and cook on low for 5-6 hours or on high for 2.5-3 hours until the chicken is cooked through and the rice is tender.
  • Once cooked, shred the chicken directly in the crockpot using two forks and stir everything together to combine.
  • Taste and adjust seasoning if necessary, adding more salt or spices as desired.

Notes

Serve garnished with fresh cilantro and lime wedges for added flavor.
Keyword chicken, crockpot, easy, rice, southwestern