If you’re looking for a dinner that’s easy, family-friendly, and packed with flavor, then you’re gonna love this Easy Southwest Crock Pot Chicken and Rice recipe.
It’s one of those beautiful meals you can set up in the morning (or even around lunchtime), and by dinner time, your house smells amazing and everyone is asking, “When do we eat?”
I started making this when my kids were super picky about eating anything that looked “weird.” Turns out, combining simple flavors like chicken, rice, and southwest spices in one cozy crock pot made dinner time way easier, and way quieter too.
This recipe is perfect if you want something hearty, colorful, and customizable for different tastes and spice levels. And bonus, it’s all made in one pot, so cleanup is a breeze!
What You’ll Need
Ingredients:
- 1.5 to 2 pounds boneless, skinless chicken breasts (or thighs)
- 1 cup uncooked long grain white rice
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies (like Rotel)
- 2 cups chicken broth (low sodium preferred)
- 1 small onion, finely diced
- 1 green bell pepper, chopped
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or a Mexican blend works great)
- Fresh cilantro for garnish (optional)
Pro Tips for Making Southwest Chicken and Rice
1. Rinse Your Rice: It sounds like a small step, but rinsing your rice helps prevent it from getting mushy while it cooks.
2. Chicken First, Rice Later: For the best texture, cook the chicken first for a few hours and add the rice halfway through. It keeps the rice from getting overcooked.
3. Shred Right in the Pot: When the chicken is done, use two forks and shred it straight in the crock pot. It soaks up all that southwest flavor.
4. Adjust the Spice for Little Ones: If you’ve got younger kids, go light on the chili powder and add hot sauce individually at the table for the adults who want more heat.
5. Let It Rest: When it’s finished cooking, let it sit for 5–10 minutes with the lid off. It gives the rice time to firm up a bit more and makes serving easier.
Tools You’ll Need
- Crock Pot or Slow Cooker (6 quart recommended)
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Can opener
- Forks (for shredding the chicken)
Substitutions and Variations
- Chicken Thighs Instead of Breasts: They’re juicier and harder to overcook.
- Brown Rice: Works too! Just know it needs a little more broth and longer cook time.
- Different Beans: Pinto beans, kidney beans, or even white beans if you prefer.
- Add Veggies: Toss in some zucchini, spinach, or carrots to sneak in extra nutrition.
- Dairy-Free Version: Skip the cheese or use a dairy-free alternative at the end.
- Extra Spicy: Add diced jalapenos or a pinch of cayenne.
Make Ahead Tips
- Pre-chop your onion and peppers and store them in the fridge for up to 2 days before cooking.
- Mix your dry spices together ahead of time so you can just dump them in when you’re ready.
- Shred leftover chicken and freeze it with a little broth to make a quick taco filling another night!
How to Make Southwest Crock Pot Chicken and Rice
- Layer Ingredients: Place chicken breasts in the bottom of the crock pot. Sprinkle the chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper over the chicken.
- Add the Veggies: Scatter the diced onion, bell pepper, drained black beans, drained corn, and diced tomatoes with chilies over the top.
- Pour in the Broth: Add 2 cups of chicken broth.
- Cook: Cover and cook on low for 4 hours.
- Add the Rice: After 4 hours, stir in the rinsed uncooked rice. Cover again and cook for another 1 to 1.5 hours, or until the rice is tender and most of the liquid is absorbed.
- Shred the Chicken: Once the chicken is fully cooked and tender, shred it with two forks right in the pot.
- Add Cheese: Sprinkle the shredded cheese over the top, cover, and let it melt for 5 minutes.
- Garnish and Serve: Top with fresh chopped cilantro if you like!
Nutritional Breakdown (per serving, approx.)
- Calories: 380
- Protein: 31g
- Fat: 9g
- Carbohydrates: 41g
- Fiber: 6g
- Sugar: 3g
- Sodium: 620mg
(Note: Nutritional values will vary depending on brands and specific ingredients used.)
Meal Pairing Suggestions
- Fresh green salad with lime vinaigrette
- Chips and guacamole
- Grilled veggies
- Mexican street corn
Tips for Leftovers and Storage
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: This recipe freezes really well! Cool completely and freeze in freezer bags for up to 2 months. Thaw overnight in the fridge.
- Reheating: Warm individual portions in the microwave with a splash of broth or water to keep it from drying out.
FAQs
Can I cook this on high instead of low?
Yes! You can cook it on high for about 2–3 hours, but check the chicken for doneness before adding the rice.
Can I use precooked rice?
You can, but add it during the last 10–15 minutes of cooking just to warm through.
What if my rice isn’t cooking?
Every crock pot cooks a little differently. If your rice seems undercooked, add a little extra broth and give it another 20 minutes.
Can I make it vegetarian?
Absolutely! Skip the chicken and add an extra can of beans or even some cubed sweet potatoes.
Can I make it dairy-free?
Yep! Just leave out the cheese or use your favorite dairy-free version.
Wrapping Up
I hope this Easy Southwest Crock Pot Chicken and Rice becomes a family favorite at your house like it has at mine. It’s warm, hearty, packed with flavor, and simple enough for even your busiest days.
If you try this recipe, I’d love to hear how it turned out! Leave a comment below and let me know if you made any fun tweaks, or if your kids gave it a big thumbs up!
And if you have any questions along the way, feel free to ask them in the comments too.
