Southwest Crock Pot Chicken and Rice Recipe
This hearty Southwest Crock Pot Chicken and Rice is a flavorful, slow-cooked meal perfect for busy days. Tender chicken breasts simmer with black beans, corn, diced tomatoes with green chiles, and creamy ingredients, infused with taco seasoning and paprika. Mixed with cooked white rice and sharp cheddar cheese, this dish offers a comforting and cheesy finish, ideal for family dinners or meal prep.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Southwestern American
Ingredients
Protein and Vegetables
- 4 Chicken Breasts
- 1/2 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)
Base and Seasonings
- 1 can Cream of Chicken Soup (10.5 oz)
- 1 cup Milk
- 1 Tbsp Taco Seasoning
- 1 tsp Paprika
- 1 tsp Pepper
Carbohydrates and Cheese
- 3 cups Cooked White Rice
- 2 cups Sharp Cheddar Cheese, shredded (divided into 1 cup + 1 cup)
Instructions
- Prepare the Crock Pot: Place 4 chicken breasts in the bottom of a crock pot for an even base.
- Add Vegetables and Creamy Ingredients: Layer 1 can of black beans (drained and rinsed), 1 can of corn (drained), 1 can diced tomatoes with green chiles, 1/2 diced onion, 1 can cream of chicken soup, and 1 cup milk on top of the chicken.
- Season the Mixture: Sprinkle 1 tablespoon of taco seasoning, 1 teaspoon of paprika, and 1 teaspoon of pepper evenly over all ingredients in the crock pot.
- Cook the Dish: Cover the crock pot and cook on low heat for 6–8 hours or high heat for 3–4 hours until the chicken is tender and cooked through.
- Shred the Chicken: Remove the chicken breasts and shred them using forks, then return the shredded chicken to the crock pot to mix with the other ingredients.
- Add Rice and Cheese: Stir in 3 cups of cooked white rice and 1 cup of shredded sharp cheddar cheese into the crock pot mixture.
- Melt Cheese Topping: Sprinkle the remaining 1 cup of shredded sharp cheddar cheese on top, cover, and let it melt for 3–5 minutes.
- Serve: Serve the dish hot immediately and store any leftovers in an airtight container for later enjoyment.
Notes
- Use cooked white rice to add at the end to prevent it from becoming mushy during slow cooking.
- Adjust the taco seasoning according to your preferred spice level.
- For a creamier texture, substitute cream of chicken soup with a homemade cream sauce or use reduced-fat options.
- Leftovers can be refrigerated for up to 4 days or frozen for 2-3 months.
- Ensure you shred the chicken properly to evenly distribute flavors throughout the dish.