Description
Southwest Crock Pot Chicken and Rice combines tender shredded chicken, black beans, corn, tomatoes with green chiles, fluffy white rice, and melted sharp cheddar in a creamy, well-seasoned slow cooker dinner.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/2 medium onion, diced
- 1 can black beans, drained and rinsed
- 1 can whole-kernel corn, drained
- 1 can condensed cream of chicken soup
- 1 can diced tomatoes with green chiles
- 1 cup milk
- 1 tablespoon taco seasoning
- 1 teaspoon paprika
- 1 teaspoon ground black pepper
- 3 cups cooked white rice
- 2 cups shredded sharp cheddar cheese, divided
Instructions
- Place the chicken breasts in one layer across the bottom of a 6-quart slow cooker.
- Add the diced onion, drained black beans, drained corn, cream of chicken soup, diced tomatoes with green chiles, and milk.
- Sprinkle the taco seasoning, paprika, and black pepper evenly over the ingredients.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken reaches 165°F and shreds easily.
- Transfer the chicken breasts to a plate and shred them with two forks.
- Return the shredded chicken to the slow cooker and stir it into the sauce.
- Add the cooked white rice and 1 cup of shredded sharp cheddar cheese, then stir until evenly combined.
- Sprinkle the remaining 1 cup of cheddar cheese over the mixture.
- Cover and cook for 3 to 5 minutes, until the cheese melts.
- Stir, taste, adjust the seasoning as needed, and serve immediately.
Notes
- Use cooked rice rather than uncooked rice to prevent a soft or gummy texture.
- Drain the beans and corn thoroughly so the finished sauce stays thick and creamy.
- Boneless, skinless chicken thighs may replace the chicken breasts for a richer result.
- Add lime juice, cilantro, avocado, sour cream, or crushed tortilla chips when serving.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze cooled portions in freezer-safe containers for up to 3 months.
- Add a splash of milk or broth when reheating to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 6 hours 5 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 680
- Sugar: 8
- Sodium: 828
- Fat: 22
- Saturated Fat: 11
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 65
- Fiber: 10
- Protein: 56
- Cholesterol: 144