Ever feel like dinner is a race you’re always losing? You want something good, but you’re tired. You want something healthy, but you’re out of ideas.
I’ve been there, even after years in a hot kitchen. That’s why I love this Southwest Crock Pot Chicken and Rice. You just dump stuff in a pot and walk away.
This recipe is your secret weapon for busy nights. It’s warm, it’s full of flavor, and it basically makes itself. Let’s get to it.
What You’ll Need
This recipe uses simple things you might already have. Don’t worry about being exact, cooking should be fun.
- 1.5 lbs boneless, skinless chicken breasts
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chiles (like Rotel)
- 1 cup of your favorite salsa
- 1 cup chicken broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 3 cups cooked rice
- Optional toppings: shredded cheese, cilantro, sour cream, avocado
Tools of the Trade
You don’t need a bunch of fancy gadgets for this one.
- A slow cooker (a 6-quart one is great)
- Measuring cups and spoons
- Two forks for shredding chicken
Step-by-Step Instructions
Here’s how you put it all together. It’s almost too easy.
Step 1: Place the chicken breasts in the bottom of your slow cooker. Just lay them flat.
Step 2: Pour the rinsed black beans, corn, diced tomatoes with chiles, salsa, and chicken broth on top of the chicken.
Step 3: Sprinkle all the spices—chili powder, cumin, onion powder, garlic powder, salt, and pepper—over everything.
Step 4: Put the lid on. Cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours. The chicken should be cooked through.
Step 5: Take the chicken out and put it on a plate. Use two forks to shred it up. It should fall apart easily.
Step 6: Put the shredded chicken back into the slow cooker. Add your cooked rice and stir it all together. Let it warm up for about 10 more minutes.
Step 7: Serve it up in bowls with your favorite toppings.
Pro Tips
I’ve made this a hundred times. Here are a few tricks I’ve learned.
- Cook Your Rice Separately. I know it’s tempting to dump uncooked rice in there. Don’t do it. It gets gummy and gross. Cooking it on the side gives you perfect, fluffy rice every time.
- Rinse Your Canned Goods. Rinsing the beans and corn in a strainer gets rid of that weird can taste. It also washes away extra salt and starch.
- Taste Before You Serve. After you stir everything together, give it a taste. It might need a little more salt or an extra pinch of cumin to make it just right.
Swaps and Changes
Don’t have something on the list? No problem. You can easily change things up.
- Chicken: You can use boneless, skinless chicken thighs instead of breasts. They have more flavor and won’t dry out as easily.
- Beans: Pinto beans or kidney beans work just as well as black beans.
- Grains: Not a fan of rice? Use quinoa or even cauliflower rice for a low-carb option.
- Spice Level: Use mild salsa and a can of plain diced tomatoes if you don’t like spicy food. If you love heat, use a hot salsa and add a pinch of cayenne pepper.
Nutrition Check-up
This is just a guess, but it gives you an idea of the nutrition in one serving.
| Nutrient | Amount (Approx.) |
|---|---|
| Calories | 420 kcal |
| Protein | 35g |
| Carbohydrates | 50g |
| Fat | 8g |
Making it Diet-Friendly
Need to adjust this for a certain diet? Here are some simple swaps.
| Diet | Swap This | For This |
|---|---|---|
| Low-Carb | White Rice | Cauliflower Rice (stir in at the end) |
| Dairy-Free | Cheese & Sour Cream | Dairy-free cheese & avocado |
| Low-Sodium | Regular Broth & Cans | Low-sodium broth & no-salt-added cans |
Making it Work for You
This dish is a meal by itself, but you can serve it in different ways. Put it in a bowl, wrap it in a tortilla for a burrito, or serve it over lettuce for a big salad.
To save time, use pre-cooked rice packets that you just heat up in the microwave. Frozen corn works great too, no need to thaw it first.
Got Leftovers?
Leftovers are sometimes the best part. This dish stores really well.
Just scoop it into an airtight container and keep it in the fridge. It will stay good for up to 4 days.
To reheat, just pop a serving in the microwave. You might want to add a splash of water or broth to keep it from drying out.
Common Questions (FAQ)
Q1. Can I use frozen chicken?
Ans: Yes, you can. You don’t even have to thaw it. Just add about an extra hour to the cooking time on LOW.
Q2. My chicken came out dry. What did I do wrong?
Ans: You probably just cooked it a little too long. All slow cookers are different. Next time, try checking the chicken at the earliest cook time (3 hours on HIGH or 6 on LOW).
Q3. Can I make this on the stove?
Ans: You sure can. Just cook the chicken in a big pot, then add everything else and let it simmer for about 20-25 minutes until the chicken is cooked. Then shred the chicken and add the rice.
Wrapping Up
See? A delicious, filling dinner doesn’t have to be hard. This recipe is proof that you can make amazing food with just a little bit of effort.
Now it’s your turn. Give this a try and see how easy it is.
Come back and leave a comment below. I’d love to hear how it turned out or if you made any fun changes
