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Delicious Southwest Crock Pot Chicken and Rice cooked to perfection in a slow cooker.

Southwest Crock Pot Chicken and Rice

A comforting and easy-to-make dish that combines zesty salsa, savory chicken, and wholesome beans for a delicious meal perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Southwestern
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces chicken breasts Fresh or frozen; adjust cooking time if using frozen.
  • 1 cup rice (white or brown) Can substitute with quinoa; adjust liquids.
  • 1 can black beans (drained and rinsed)
  • 1 can corn (drained)
  • 1 cup salsa Choose your desired spice level.
  • 1 packet taco seasoning Use low-sodium for a healthier option.
  • 1 cup chicken broth
  • Salt and pepper to taste
  • 1 cup shredded cheese (optional) For added creaminess.

Method
 

Preparation
  1. Begin by placing the chicken breasts at the bottom of the crock pot to keep them moist.
  2. Layer the rice over the chicken, covering it completely.
  3. Add the black beans, corn, salsa, taco seasoning, and chicken broth without stirring.
  4. Season with salt and pepper to taste.
  5. Gently stir all ingredients together while maintaining the layers.
  6. Cover the crock pot and cook on low for 6 to 8 hours, or on high for 3 to 4 hours until the chicken is fully cooked.
  7. Once cooked, shred the chicken in the pot and mix everything together.
  8. Optional: Sprinkle shredded cheese on top before serving.

Notes

Cooking tips include checking chicken temperature, adjusting rice texture, adding lime juice or cilantro for brightness, and avoiding lid lifting during cooking.