This Easy Southwest Crock Pot Chicken and Rice is a comforting one-pot meal that’s packed with flavor! With tender chicken, zesty spices, and fluffy rice, dinner couldn’t be easier.
It’s perfect for busy days—just toss everything into the crock pot and let it do the work. I love coming home to the smell of warm spices and knowing dinner is ready to enjoy! 😊
Key Ingredients & Substitutions
Chicken Breasts: Boneless and skinless chicken breasts keep the dish lean. You can swap them for thighs if you prefer dark meat, which adds richness. Frozen chicken also works but may alter cooking time a bit.
Rice: Long-grain white rice is perfect here, but feel free to use brown rice or even quinoa. Just remember, different grains will affect cooking times, so adjust accordingly!
Diced Tomatoes with Green Chilies: Rotel adds zing, but canned tomatoes (plain or seasoned) and a splash of hot sauce can work too if you want to control the spice level.
Spices: Ground cumin and chili powder add depth. If you need a mild option, you can skip the chili powder or use a milder variant. Fresh herbs like cilantro can be added for brightness.
How Do I Make Sure the Chicken is Tender and the Rice is Cooked Perfectly?
The crock pot is fantastic for getting tender chicken! Here are some tips to ensure everything turns out well:
- Layering matters: Placing the chicken at the bottom helps it cook evenly and allows flavors to soak into the rice.
- Keep it closed: Resist the urge to lift the lid too often. Each time you do, heat escapes and can elongate cooking time.
- Tenderize chicken: Shredding the chicken about 15 minutes before it’s done ensures it absorbs flavor and stays juicy. Mix everything well after shredding.
- Check your rice: If using brown rice, know it may take longer. Adjust your cooking time to achieve the right texture.
Easy Southwest Crock Pot Chicken and Rice
Ingredients You’ll Need:
- 2 lbs boneless, skinless chicken breasts
- 1 cup long-grain white rice, uncooked
- 1 can (15 oz) diced tomatoes with green chilies (such as Rotel), undrained
- 1 cup chicken broth
- 1 cup frozen corn kernels
- 1 small onion, finely chopped
- 1 bell pepper (red or green), chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup shredded cheddar or Mexican blend cheese (optional)
- Fresh cilantro, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, plus cooking time in the crock pot. If you cook on low, it will take 4-6 hours, or if you’re short on time, you can cook on high for 2-3 hours. Just set it and forget it!
Step-by-Step Instructions:
1. Prep the Crock Pot:
Start by spraying the inside of your crock pot with non-stick cooking spray. This helps prevent sticking and makes cleaning easier later!
2. Layer the Chicken:
Place the chicken breasts at the bottom of the crock pot. Make sure to spread them out a bit so they cook evenly.
3. Add the Rice:
Sprinkle the uncooked rice evenly on top of the chicken. This will help it cook perfectly and absorb all the delicious flavors from above.
4. Pour in the Tomatoes and Broth:
Next, pour the can of diced tomatoes with green chilies, along with the chicken broth, over everything. This gives moisture needed for both the chicken and rice to cook.
5. Add Veggies:
Now it’s time to add some color and flavor! Add the frozen corn, chopped onion, bell pepper, and minced garlic on top of everything else.
6. Season It:
Sprinkle the ground cumin, chili powder, smoked paprika, dried oregano, salt, and pepper over all the ingredients. This is where the magic happens, so don’t skip this step!
7. Cook:
Cover the crock pot with its lid and cook on low for 4-6 hours or on high for 2-3 hours. The chicken should be fully cooked, and the rice should be tender when it’s done.
8. Shred the Chicken:
About 15 minutes before serving, use two forks to shred the chicken right in the crock pot. This allows the flavors to mix together beautifully!
9. Add Cheese (Optional):
If you like, sprinkle the shredded cheese on top, cover again, and let it melt for a few minutes.
10. Garnish and Serve:
Finally, sprinkle some chopped fresh cilantro on top for a burst of fresh flavor. Serve warm and enjoy your delicious Southwest Crock Pot Chicken and Rice!
Happy cooking! 🍽️
FAQ for Easy Southwest Crock Pot Chicken and Rice
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken! Just make sure to increase the cooking time by about an hour on low or 30 minutes on high. The chicken will still turn out tender and flavorful!
What Can I Substitute for Rice?
If you’re looking for a substitution, quinoa or brown rice are great alternatives! Keep in mind that brown rice may require additional cooking time, so adjust accordingly to ensure it’s fully cooked.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stove, adding a splash of broth or water to keep it moist!
Can I Make This Recipe Spicier?
Absolutely! To add more heat, consider using spicy diced tomatoes or adding some sliced jalapeños or cayenne pepper. Adjust the spices to your taste preference.
