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Southwestern Crock-Pot Chicken and Rice

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A hearty and comforting one-pot meal that combines tender chicken, beans, corn, and cheesy rice with flavorful Southwest spices, made effortlessly in the slow cooker.
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Prep Time 15 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Southwestern
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Base ingredients
  • 1 can (8 oz) tomato sauce
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 medium green bell pepper, chopped
  • 1 medium red onion, chopped
  • 4 cloves garlic, minced
  • 1 can (3.5 oz) green chiles
  • 1.5 cups corn or 1 can (15 oz) whole kernel corn Frozen sweet golden corn is also an option.
  • 1 cup long grain rice (uncooked) Use long-grain white rice. Brown rice may require more liquid and a longer cook time.
  • 1 tsp ground cumin
  • 3/4 tsp chili powder
  • 1/2 tsp paprika
  • 2 cups water
  • 1 can (14 oz) crushed tomatoes
  • 3 pieces boneless chicken breasts (about 1.25–1.5 lb total)
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1 cube chicken bouillon
  • 2 cups Colby Jack cheese (or mixed cheddar & Jack) Use Pepper Jack for extra heat or mild cheddar if preferred.

Method
 

Preparation
  1. Pour the tomato sauce into the bottom of the Crock-Pot and spread it evenly.
  2. Add the black beans, chopped green pepper, chopped red onion, minced garlic, green chiles, and corn.
  3. Sprinkle the uncooked long-grain rice over the vegetables. Add cumin, chili powder, paprika, and the chicken bouillon cube. Stir gently to combine.
  4. Pour in the water and crushed tomatoes. Stir well so the rice is distributed and submerged.
  5. Place the chicken breasts on top of the mixture and season with salt and pepper.
Cooking
  1. Cover and cook on HIGH for about 4 hours and 30 minutes, or until the chicken reaches an internal temperature of 165°F.
  2. Remove the chicken to a cutting board, chop or shred it, and return it to the slow cooker. Stir everything together.
  3. Cover and cook an additional 30 minutes, or until the rice is tender. If the rice needs more time, cook in 10–15 minute increments.
  4. Sprinkle the cheese evenly over the surface, cover, and let sit for 10 minutes to melt.
  5. Garnish with chopped cilantro or parsley and serve warm.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 56gProtein: 30gFat: 12gSaturated Fat: 7gSodium: 800mgFiber: 7gSugar: 3g

Notes

To enjoy this dish, serve with sour cream, sliced avocado, warm tortillas, or a fresh side salad. Store leftovers in an airtight container in the refrigerator for up to 3–4 days or freeze for up to 3 months.
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