Southwestern Crock-Pot® Chicken and Rice: an irresistibly cheesy, hearty, and flavorful chicken, vegetable, and rice dish, expertly prepared in your slow cooker for the ultimate easy weeknight dinner. Packed with vibrant bell peppers, sweet corn, robust black beans, and a carefully balanced mix of Southwestern spices, this recipe elevates a classic comfort food into a culinary adventure.
This post is proudly sponsored by the Crock-Pot® brand.
As the calendar pages turn and life picks up its relentless pace, finding moments of calm and simplicity becomes a treasure. Between school schedules, endless errands, developing new recipes, capturing stunning photos, editing videos, and the never-ending cycle of laundry and dishes, meal preparation can often feel like just another chore. This is precisely why I am endlessly grateful for the invention of the slow cooker. It’s more than just an appliance; it’s a weeknight savior, consistently delivering delicious, home-cooked meals with minimal effort on my part. My enthusiasm was boundless when the Crock-Pot® brand extended an invitation to craft a series of recipes for the fall season using their iconic slow cooker. As a long-time admirer of their products, especially the original slow cooker, I knew this partnership would bring fantastic, user-friendly recipes to your kitchen.
I understand that I’m not alone in navigating the hustle and bustle of busy seasons. We all seek those clever shortcuts that make daily life smoother, and dinner should be no exception. This Southwestern Crock-Pot Chicken and Rice recipe is designed to do just that. It’s the epitome of cheesy comfort food, requiring only a few minutes of active preparation before your trusty slow cooker takes over, doing all the heavy lifting. Imagine coming home to a warm, inviting aroma and a fully cooked meal, ready to serve. Yes, that’s what I call winning at dinner time, every single weeknight!
Embracing Bold Southwestern Flavors for a Weeknight Delight
My family has an undeniable love for Southwestern flavors. So, transforming a traditional, perhaps even a bit mundane, chicken and rice dish into something truly special with a Southwestern twist felt like a natural progression. The mere thought of fresh green bell pepper, pungent red onion, and aromatic garlic forming the base of a dish excites me. But layer in the mild heat of green chiles, the sweet burst of golden corn, and a carefully selected blend of spices, and suddenly, this dish is anything but boring. It’s an explosion of flavors, vibrant and satisfying to the max!
One of the greatest advantages of this recipe is the convenience of cooking everything together in your Crock-Pot® slow cooker. This includes both the chicken and the rice. While you certainly *can* use pre-cooked rice if you happen to have some on hand (just remember to adjust the water content accordingly), there’s a unique satisfaction and ease in letting all the ingredients meld and cook simultaneously, absorbing every ounce of flavor from each other. This “one-pot” approach not only simplifies the cooking process but also makes cleanup a breeze – a true blessing on busy nights.
Tips for Effortless Preparation and Customization
To streamline your cooking experience even further, consider some simple prep-ahead strategies. The fresh vegetables – the bell pepper, red onion, and garlic – can be chopped the day before and stored in an airtight container or a Ziploc bag in the refrigerator. This small step can shave precious minutes off your dinner prep on a busy evening. I often utilize fresh corn that I’ve harvested and frozen during the summer months, measuring out a generous 1 ½ cups directly from the freezer bag. If fresh or frozen corn isn’t available, a 15 oz can of whole kernel corn, drained and rinsed, makes an excellent substitute.
For those who prefer a little extra kick, consider swapping out the tomato sauce for an equal amount of enchilada sauce. This simple substitution will infuse an additional layer of authentic Southwestern spice and depth into the dish, catering to those who love a bolder flavor profile. Feel free to adjust the level of heat by adding a pinch of cayenne pepper or a dash of your favorite hot sauce if you dare!
Once all your carefully selected ingredients are nestled into the Crock-Pot® slow cooker, give them a good stir to ensure everything is well combined and evenly distributed. Then, place your chicken breasts directly on top of this flavorful mixture. Season the chicken generously with salt and pepper. Set your slow cooker to the HIGH setting and let it work its magic for approximately 4 hours and 30 minutes. By this time, the chicken should be perfectly cooked through, reaching an internal temperature of 165 degrees Fahrenheit. Carefully remove the cooked chicken from the slow cooker, transfer it to a cutting board, and chop it into bite-sized pieces. Return the chopped chicken to the slow cooker and stir it back into the rice and vegetable mixture. Continue cooking on HIGH for an additional 30 minutes, or until the rice is tender and fully cooked.
Finally, transition your Crock-Pot® slow cooker to the WARM setting. Generously sprinkle the Colby Jack cheese (or your preferred cheese blend) over the entire dish. Cover the slow cooker once more and allow it to sit for about 10 minutes. This resting period is crucial; it allows the residual heat to gently melt the cheese into a gooey, irresistible blanket, perfectly complementing the rich, savory flavors beneath. The result is a comforting, satisfying, and incredibly easy meal that will quickly become a household favorite.
SOUTHWESTERN CROCK-POT CHICKEN AND RICE RECIPE
Southwestern Crock-Pot® Chicken and Rice Recipe
Anna
Pin Recipe
10
5
5 10
Main Dish
American
5 people
700 kcal
Ingredients
- 8 oz can tomato sauce
- 15 oz can black beans drained and rinsed
- 1 medium green bell pepper chopped
- 1 medium red onion chopped
- 4 cloves garlic minced
- 3.5 oz can green chiles
- 15 oz can whole kernel corn OR heaping 1 and ½ cups frozen sweet golden 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
- Pour tomato sauce onto the bottom of your Crock-Pot® slow cooker. Spread it evenly to coat the bottom.
- Add the drained black beans, chopped bell pepper, chopped red onion, minced garlic, canned green chiles, corn (canned or frozen), uncooked long-grain rice, ground cumin, chili powder, paprika, and the chicken bouillon cube to the slow cooker. Stir all these ingredients together until well combined. Pour in the water and crushed tomatoes, and stir thoroughly again to ensure everything is evenly mixed.
- Carefully place the chicken breasts on top of the mixture in a single layer. Sprinkle the chicken generously with salt and black pepper.
- Cover the slow cooker and cook on the HIGH setting for approximately 4 hours and 30 minutes. At this point, the chicken should be fully cooked, reaching an internal temperature of 165 degrees F. Remove the cooked chicken breasts from the slow cooker, place them on a cutting board, and chop them into bite-sized pieces. Return the chopped chicken to the slow cooker and stir it into the rice and vegetable mixture.
- Cover the slow cooker again and continue to cook on HIGH for an additional 30 minutes, or until the rice is tender and fully cooked.
- Sprinkle the Colby Jack cheese (or your preferred cheese blend) evenly over the top of the dish. Cover the slow cooker and allow it to sit on the WARM setting for 10 minutes, or until the cheese has melted into a rich, gooey topping.
- Garnish generously with fresh chopped parsley or cilantro for a burst of color and freshness.
- Serve hot and enjoy this comforting, flavorful slow cooker meal!
Nutrition
Calories:
700kcal
|
Carbohydrates:
69g
|
Protein:
53g
|
Fat:
22g
|
Saturated Fat:
11g
|
Cholesterol:
137mg
|
Sodium:
1800mg
|
Potassium:
1467mg
|
Fiber:
9g
|
Sugar:
7g
|
Vitamin A:
1235IU
|
Vitamin C:
44.1mg
|
Calcium:
467mg
|
Iron:
5.3mg
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Why This Recipe is a Must-Try
This Southwestern Crock-Pot Chicken and Rice isn’t just another meal; it’s a testament to the power of slow cooking in creating truly memorable dishes with minimal effort. It brings together lean chicken breast, nutrient-rich vegetables like bell peppers, onions, corn, and black beans, all steeped in a rich, spicy tomato base and perfectly cooked long-grain rice. The infusion of cumin, chili powder, and paprika provides that authentic Southwestern kick, while the creamy, melted Colby Jack cheese brings it all together in a symphony of flavors and textures.
Benefits You’ll Love:
- Effortless Preparation: Most of the work involves simply chopping and tossing ingredients into your slow cooker. Set it and forget it!
- Hearty and Wholesome: A complete meal packed with protein, fiber, and essential vitamins, making it a healthy choice for your family.
- Family-Friendly: The flavors are bold yet balanced, appealing to both adults and children. The cheese topping is always a hit!
- Versatile: Easily customizable with your favorite ingredients or what you have on hand.
- One-Pot Wonder: Simplifies cleanup significantly, giving you more time to enjoy your evening.
Serving Suggestions & Leftovers
This Southwestern Crock-Pot Chicken and Rice is a complete meal on its own, but you can elevate it further with a few simple garnishes. A sprinkle of fresh cilantro or parsley brightens the flavors and adds a pop of color. A dollop of sour cream or a spoonful of homemade guacamole can add a cool, creamy contrast to the spicy notes. For an extra crunch, serve alongside some tortilla chips or a simple green salad with a zesty lime dressing.
Leftovers of this dish are fantastic! Store any remaining portions in an airtight container in the refrigerator for up to 3-4 days. It reheats beautifully in the microwave or on the stovetop, making it perfect for quick lunches the next day. You might find the flavors deepen even more overnight!
I truly hope this recipe becomes a cherished addition to your weeknight rotation. It embodies everything I love about slow cooking: ease, flavor, and the joy of a wholesome meal shared with loved ones. It’s a dish that warms the soul and simplifies your life, one delicious spoonful at a time.
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out!
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Disclosure: This post is sponsored by Crock-Pot® brand. All text, photographs, and opinions expressed are 100% my own. Thank you for supporting the brands that make this blog possible and help me continue to bring you delicious, easy recipes.