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Crock Pot Southwest Chicken and Rice

Crock Pot Southwest Chicken and Rice

This Crock Pot Southwest Chicken and Rice is a flavorful, creamy, and hearty slow cooker meal loaded with tender chicken, black beans, corn, and rice. A true one-pot wonder, it’s the perfect combination of protein, fiber, and zesty Southwestern flavor — ideal for family dinners or meal prep.
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Prep Time 10 minutes
Cook Time 15 hours
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 ½ lbs boneless skinless chicken breasts (or thighs)
  • 1 cup uncooked long-grain white rice not instant
  • 1 15 oz can black beans, drained and rinsed
  • 1 15 oz can corn, drained
  • 1 10 oz can diced tomatoes with green chilies (such as Rotel)
  • 1 small onion chopped
  • 1 cup chicken broth
  • ½ cup salsa mild or spicy
  • ½ cup shredded cheddar or pepper jack cheese
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon smoked paprika
  • Salt and pepper to taste
  • Optional toppings: sour cream avocado, cilantro, lime wedges

Method
 

  1. Layer ingredients: Spray your Crock Pot with nonstick spray. Add the rice to the bottom, then layer chicken, beans, corn, tomatoes, and onion.
  2. Season: Sprinkle with chili powder, cumin, paprika, salt, and pepper.
  3. Add liquids: Pour in chicken broth and salsa. Don’t stir.
  4. Cook: Cover and cook on Low for 5–6 hours or High for 3–4 hours, until chicken is tender.
  5. Shred: Remove chicken, shred with forks, and return it to the Crock Pot.
  6. Finish: Stir in cheese until melted.
  7. Serve: Spoon into bowls and garnish with sour cream, avocado, cilantro, or lime juice.

Notes

  • Use brown rice for extra fiber (add 1 hour to cooking time).
  • Stir in cream cheese at the end for added creaminess.
  • Add chopped bell peppers or spinach for extra veggies.
  • Store leftovers in airtight containers for up to 4 days or freeze for up to 2 months.