Southwest Crock Pot Chicken and Rice
A hearty, flavorful dish perfect for busy days, made with simple ingredients in a slow cooker. Customize it to suit your tastes and enjoy warm.
Ingredients
Main Ingredients
- 2 cups chicken breast, diced
- 1 cup uncooked rice
- 1 can black beans, rinsed and drained
- 1 can corn, drained
- 1 can diced tomatoes with green chilies
- 1 cup chicken broth
- 1 tablespoon taco seasoning
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
- Chopped cilantro for garnish (optional)
Instructions
Cooking
- In a crock pot, combine the chicken, rice, black beans, corn, diced tomatoes, chicken broth, taco seasoning, salt, and pepper.
- Stir until all ingredients are well mixed.
- Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is cooked through and the rice is tender.
- If using, sprinkle shredded cheese on top, cover, and allow to melt for a few minutes before serving.
- Garnish with chopped cilantro if desired and serve warm.
Notes
To store leftovers, let the dish cool completely. Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Thaw overnight in the fridge before reheating. Rinse black beans to reduce sodium levels. Substitute brown rice for white rice and adjust the cooking time. Add more veggies for extra nutrition and flavor. For spicier flavor, increase taco seasoning or add jalapeños.