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Southwest Crock Pot Chicken And Rice Recipe

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Escape into a delicious medley of flavors with this Fiesta Chicken And Rice Crockpot recipe. Tender chicken cooks among a blend of vibrant salsa, tomatoes, beans, and peppers to create a satisfying meal full of zest and warmth. Perfect for Easy Crockpot Dinners that effortlessly bring the Southwest into your home.

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I recently came across a super easy recipe for Southwest Crock Pot Chicken And Rice that I just had to share. This dish is my go-to comfort food when I need a quick dinner that doesn’t skimp on nutrition.

I start with 1.5 lbs boneless, skinless chicken breasts and toss in 2 cups of rinsed, uncooked long grain white rice. Mixed with 1 cup salsa, a can of diced tomatoes with green chilies, and 1 cup low sodium chicken broth, this meal is loaded with flavors and essential vitamins.

I also add in 1 can black beans, 1 cup of frozen corn, and diced red and green bell peppers to give it a fresh crunch. The garlic powder, cumin, salt and pepper bring out the southwest twist, and topping it off with 1-2 cups shredded cheddar cheese makes it irresistibly cheesy.

I love how this easy crockpot dish turns into a hearty, balanced meal full of protein, fiber and energy that my family and I enjoy every time.

Why I Like this Recipe

I love this recipe because it brings so much flavor into one simple dish. The way the melted cheddar mixes with the salsa and diced tomatoes gives a really bold, satisfying taste that never gets old. I also adore how easy it is to throw together in the crock pot – after a long day, I just dump in all the ingredients and let it do its thing. Another thing is that the recipe makes me feel really comforted; it’s like a warm, hearty hug in a bowl. Plus, I like that the colorful veggies like the bell peppers, corn, and black beans not only make it look pretty but also add a tasty crunch that makes every bite interesting.

Ingredients

Ingredients photo for Southwest Crock Pot Chicken And Rice Recipe

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  • Chicken breasts: high-protein and lean, essential for muscle building, with a mild flavor that soaks up spices.
  • Long grain white rice: provides carbohydrates for energy and a fluffy texture that absorbs all the rich juices.
  • Salsa: a bright, zesty sauce that gives a tangy, slightly spicy kick to each bite.
  • Diced tomatoes with green chilies: adds moisture, vitamins and a mild heat, balancing flavors perfectly.
  • Black beans: fiber-rich and nutrient dense, they bring a creamy texture and hearty boost.
  • Cheddar cheese: melts into gooey perfection, lending a rich, savory flavor and a little extra protein.
  • Bell peppers: provide crunch and vitamins, adding sweetness and a fresh burst of flavor.

Ingredient Quantities

  • 1.5 lbs boneless, skinless chicken breasts (about 3-4 pieces)

  • 2 cups uncooked long grain white rice, rinsed

  • 1 cup salsa (choose your favorite, mild or hot)

  • 1 can (10 oz) diced tomatoes with green chilies

  • 1 cup low sodium chicken broth

  • 1 can (15 oz) black beans, drained and rinsed

  • 1 cup frozen corn kernels, thawed

  • 1 red bell pepper, diced

  • 1 green bell pepper, diced

  • 1 tsp garlic powder

  • 1 tsp ground cumin

  • Salt and pepper, to taste

  • 1-2 cups shredded cheddar cheese

How to Make this

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1. First, season your chicken breasts with salt, pepper, garlic powder, and cumin, then place ’em in the bottom of your crock pot.

2. Next, evenly sprinkle your rinsed long grain white rice over the chicken.

3. Pour in the salsa and the diced tomatoes with green chilies so they cover the rice and chicken good.

4. Now add the low sodium chicken broth, makin sure the rice gets plenty of liquid to cook in.

5. Mix in the drained black beans and thawed frozen corn kernels evenly over the top.

6. Add your diced red and green bell peppers to the pot, spreading them out well.

7. Cover the crock pot and cook on low for about 4 to 5 hours (or on high for 2 to 3 hours) until the chicken is fully cooked and the rice is tender.

8. Once cooked, take the chicken out and shred it using two forks, then put it back in the pot and stir everything together.

9. Sprinkle in 1 to 2 cups of shredded cheddar cheese over the mix and let it melt into the dish.

10. Give it one last stir and serve hot for a comforting meal you’ll love.

Equipment Needed

1. Crock pot (slow cooker)
2. Can opener
3. Colander (for rinsing the rice)
4. Measuring cups
5. Measuring spoons
6. Knife
7. Cutting board
8. Two forks (for shredding the chicken)
9. Wooden spoon or spatula (for stirring)

FAQ

Answer: Cook on low for about 6-7 hours or on high for 3-4 hours. Just make sure the chicken reaches an internal temperature of 165°F.

Answer: Yes, but brown rice will require more liquid and longer cooking time so you might need to adjust accordingly.

Answer: It’s best to thaw the corn first so everything cooks evenly, but if you add it frozen it will just take a bit longer.

Answer: Sure, you can use an equal amount of your favorite tomato based sauce or even salsa with a different heat level if you prefer.

Answer: Yeah, feel free to add extra veggies like zucchini or even a little spinach. Just keep in mind that different vegetables might change the cooking time a little.

Southwest Crock Pot Chicken And Rice Recipe Substitutions and Variations

  • If you don’t have chicken breasts, you can use boneless, skinless chicken thighs instead because they tend to be more flavorful and moist.
  • If you dont have long grain white rice, you might use brown rice or even quinoa but keep in mind the cooking times might change a bit.
  • If salsa isnt available, try using an enchilada sauce or a mixture of diced tomatoes and a bit of extra spices to add similar flavor.
  • If you dont like black beans, pinto beans or even kidney beans can work just fine for a different twist.
  • If cheddar cheese isn’t your favorite, you can swap it with pepper jack cheese or a blend of mozzarella and Monterey jack for a creamy kick.

Pro Tips

1. Try to brown your chicken in a hot skillet for a couple minutes on each side before putting it in the crock pot; it really seals in the juices and adds a deeper flavor even though it adds an extra step.
2. Toast the uncooked rice lightly in a dry pan for a few minutes before adding it to the mixture; it gives the rice a subtle nutty taste and stops it from getting too mushy.
3. If you like a little extra kick, toss in a pinch of smoked paprika or cayenne pepper along with the other seasonings; it adds a nice smokey complexity without overpowering the dish.
4. Once everything is cooked, try adding a fresh squeeze of lime and some chopped cilantro on top; it brightens up the flavors and makes the dish taste fresher and more balanced.

Southwest Crock Pot Chicken And Rice Recipe

Southwest Crock Pot Chicken And Rice Recipe

Recipe by James Level

0.0 from 0 votes

Escape into a delicious medley of flavors with this Fiesta Chicken And Rice Crockpot recipe. Tender chicken cooks among a blend of vibrant salsa, tomatoes, beans, and peppers to create a satisfying meal full of zest and warmth. Perfect for Easy Crockpot Dinners that effortlessly bring the Southwest into your home.


Pin

Servings

6

servings

Calories

620

kcal

Equipment: 1. Crock pot (slow cooker)
2. Can opener
3. Colander (for rinsing the rice)
4. Measuring cups
5. Measuring spoons
6. Knife
7. Cutting board
8. Two forks (for shredding the chicken)
9. Wooden spoon or spatula (for stirring)

Ingredients

  • 1.5 lbs boneless, skinless chicken breasts (about 3-4 pieces)

  • 2 cups uncooked long grain white rice, rinsed

  • 1 cup salsa (choose your favorite, mild or hot)

  • 1 can (10 oz) diced tomatoes with green chilies

  • 1 cup low sodium chicken broth

  • 1 can (15 oz) black beans, drained and rinsed

  • 1 cup frozen corn kernels, thawed

  • 1 red bell pepper, diced

  • 1 green bell pepper, diced

  • 1 tsp garlic powder

  • 1 tsp ground cumin

  • Salt and pepper, to taste

  • 1-2 cups shredded cheddar cheese

Directions

  • First, season your chicken breasts with salt, pepper, garlic powder, and cumin, then place 'em in the bottom of your crock pot.
  • Next, evenly sprinkle your rinsed long grain white rice over the chicken.
  • Pour in the salsa and the diced tomatoes with green chilies so they cover the rice and chicken good.
  • Now add the low sodium chicken broth, makin sure the rice gets plenty of liquid to cook in.
  • Mix in the drained black beans and thawed frozen corn kernels evenly over the top.
  • Add your diced red and green bell peppers to the pot, spreading them out well.
  • Cover the crock pot and cook on low for about 4 to 5 hours (or on high for 2 to 3 hours) until the chicken is fully cooked and the rice is tender.
  • Once cooked, take the chicken out and shred it using two forks, then put it back in the pot and stir everything together.
  • Sprinkle in 1 to 2 cups of shredded cheddar cheese over the mix and let it melt into the dish.
  • Give it one last stir and serve hot for a comforting meal you'll love.

Notes

  • Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

  • Serving Size: 350g
  • Total number of serves: 6
  • Calories: 620kcal
  • Fat: 14g
  • Saturated Fat: 6g
  • Trans Fat: 0.5g
  • Polyunsaturated: 1g
  • Monounsaturated: 4g
  • Cholesterol: 70mg
  • Sodium: 400mg
  • Potassium: 600mg
  • Carbohydrates: 60g
  • Fiber: 7g
  • Sugar: 3g
  • Protein: 43g
  • Vitamin A: 500IU
  • Vitamin C: 40mg
  • Calcium: 300mg
  • Iron: 2mg

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