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Southwest Crock Pot Chicken And Rice taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Southwestern Crock-Pot® Chicken and Rice Recipe

This cheesy chicken and rice recipe is packed with bold Southwestern spices, colorful veggies, and hearty beans—all cooked together in a Crock-Pot® for a comforting and easy dinner.
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Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Course Soup
Cuisine Mexican
Servings 5 people
Calories 700 kcal

Equipment

  • 1 Crock-Pot Slow Cooker

Ingredients
  

Main ingredients

  • 8 oz tomato sauce
  • 15 oz black beans drained and rinsed
  • 1 green bell pepper chopped
  • 1 red onion chopped
  • 4 cloves garlic minced
  • 3.5 oz green chiles
  • 15 oz whole kernel corn or 1.5 cups frozen corn
  • 1 cup long grain rice
  • 1 teaspoon ground cumin
  • ¾ teaspoon chili powder
  • ½ teaspoon paprika
  • 2 cups water
  • 14 oz crushed tomatoes
  • 3 chicken breasts
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 chicken bouillon cube
  • 2 cups Colby Jack cheese or a mix of cheddar and Jack

Instructions
 

Instructions

  • Add sauce, beans, pepper, onion, garlic, chiles, corn, rice, cumin, chili powder, and paprika into Crock-Pot®
  • Stir ingredients together until well mixed
  • Layer chicken breasts on top; add salt, pepper and bouillon cube
  • Pour in water and crushed tomatoes around sides
  • Cover and cook on HIGH 4.5 hours or LOW 6-7 hours
  • Let pressure release naturally, then shred chicken and stir
  • Top with cheese; let melt before serving

Notes

Store leftovers in airtight containers in the fridge. Reheat gently with a splash of broth to keep moist.