You ever have one of those days where even thinking about cooking dinner feels like a chore? Your brain is just done, but everyone still needs to eat.
This Southwest Crock Pot Chicken and Rice is my go-to for exactly those moments. You pretty much dump a few things in the slow cooker and walk away. A few hours later, your house smells amazing and dinner is ready to go.
It’s a lifesaver, and I’m going to show you exactly how to make it so it comes out perfect every single time.
What You’ll Need
Getting your ingredients ready beforehand makes everything so much smoother. It’s what we do in restaurants—we call it “mise en place,” which is just a fancy French way of saying “get your stuff together.”
Here’s a quick look at the main players for this dish. I have some notes on specific brands I like, but feel free to use your favorites.
| Ingredient | Amount |
|---|---|
| Chicken Breasts | 1½ pounds |
| Long-Grain White Rice | 1 cup |
| Diced Tomatoes w/ Chiles | 1 can (10 oz) |
| Black Beans | 1 can (15 oz) |
| Corn (frozen or canned) | 1½ cups |
| Chicken Broth | 2 cups |
| Jarred Salsa | 1 cup |
| Taco Seasoning | 1 packet (or 2 tbsp) |
For the Toppings (Optional, but recommended!)
This is where you can really make the dish your own. I almost never skip the cheese or the cilantro.
| Ingredient | Amount |
|---|---|
| Shredded Cheddar Cheese | 1 cup |
| Sour Cream or Greek Yogurt | ½ cup |
| Fresh Cilantro | ¼ cup, chopped |
| Avocado | 1, diced |
| Lime | 1, cut into wedges |
The Tools for the Job
You don’t need any wild kitchen gadgets for this. I’m a big fan of using simple tools that get the job done right.
| Tool | Purpose |
|---|---|
| 6-Quart Slow Cooker | The main event |
| Cutting Board & Knife | For any chopping |
| Can Opener | A must-have |
| Measuring Cups & Spoons | For accuracy |
| Large Spoon or Spatula | For stirring |
Step-by-Step: Making the Magic Happen
Alright, let’s get cooking. I’ll walk you through this one step at a time. It’s almost impossible to mess up, I promise.
Step 1: Place the chicken breasts in the bottom of your slow cooker. Just lay them flat in a single layer. This helps them cook evenly.
Step 2: Pour the chicken broth and the salsa directly over the chicken. Then, sprinkle the taco seasoning all over the top. Don’t stir it just yet.
Step 3: Now, pour in the rinsed black beans, the corn, and the can of diced tomatoes with green chiles (don’t drain it!). Spread them out over the chicken.
Step 4: Cover the crock pot and cook on LOW for 4-5 hours or on HIGH for 2-3 hours. The chicken should be cooked through and tender. (If you poke it with a fork, it should be super easy to shred).
Step 5: Once the chicken is cooked, take it out of the slow cooker and place it on a cutting board. Use two forks to shred it. It should fall apart really easily.
Step 6: Now, stir the uncooked rice into the liquid and veggies left in the crock pot. Make sure all the rice is submerged in the liquid. This is the key to it cooking correctly.
Step 7: Put the shredded chicken back into the slow cooker on top of the rice mixture. Give it a gentle stir to combine everything.
Step 8: Cover it again and cook on HIGH for another 30-45 minutes. You’re just waiting for the rice to absorb all that delicious liquid and become tender. (Check it at 30 minutes—slow cookers can vary!)
Step 9: Once the rice is cooked, give everything a final stir. Serve it hot with all your favorite toppings like cheese, sour cream, and fresh cilantro.
My Pro Tips for Nailing This Recipe
I’ve made this dish more times than I can count, and I’ve learned a few things along the way. These little tricks make a big difference.
Tip 1: Rinse Your Rice and Beans
This sounds like a boring, skippable step, but don’t do it! Rinsing your canned beans gets rid of that weird, metallic can taste and a lot of extra sodium. Rinsing your rice washes off the surface starch, which is what makes rice get all gummy and sticky. You want fluffy rice, not a blob of mush.
Tip 2: Don’t Cook the Rice the Whole Time
I see a lot of recipes that tell you to dump the rice in at the very beginning. Big mistake. After hours in the slow cooker, that rice will turn into absolute mush. Adding it at the end lets it steam perfectly in the flavorful broth without overcooking.
Tip 3: The “Flavor Boost” Sear
If you have an extra 5 minutes, this is totally worth it. Before you put the chicken in the crock pot, season it with a little salt and pepper and sear it in a hot pan with a bit of oil for 2-3 minutes per side. It doesn’t need to be cooked through, you just want a nice golden-brown crust. That crust adds a huge layer of flavor that you just can’t get from simmering alone.
Tip 4: Add Dairy at the End
If you decide to add something creamy like cream cheese or shredded cheese to make it richer, stir it in during the last 10-15 minutes of cooking. If you add dairy too early in a slow cooker, it can sometimes curdle or separate from the heat. Waiting until the end lets it melt in beautifully.
Swaps and Fun Variations
One of the best things about a recipe like this is that you can easily change it up based on what you have or what you like.
Protein Swaps
Not feeling chicken? No problem.
- Chicken Thighs: Boneless, skinless chicken thighs work great. They have a little more flavor and stay super moist.
- Pork: A small pork tenderloin, cooked and shredded the same way, is fantastic.
- Vegetarian: Leave out the chicken, use vegetable broth, and add an extra can of beans (pinto beans are a great addition) and maybe some diced bell peppers.
Spice It Up or Tone It Down
Everyone has a different tolerance for heat.
- More Heat: Use a “hot” salsa, add a chopped jalapeño (with the seeds for extra fire), or sprinkle in a ¼ teaspoon of cayenne pepper with the taco seasoning.
- Less Heat: Use a “mild” salsa and make sure your can of diced tomatoes doesn’t have chiles in it. You can buy plain diced tomatoes instead.
Add More Veggies
Feel free to bulk this up with more vegetables. Diced onions and bell peppers can go in right at the beginning. Some people even stir in a handful of spinach at the very end until it wilts.
Storing and Reheating Leftovers
This recipe makes amazing leftovers, sometimes I think it’s even better the next day.
Storage: Let the chicken and rice cool down completely, then store it in an airtight container in the fridge. It will stay good for up to 4 days.
Reheating: The rice will soak up a lot of the liquid as it sits. When you reheat it, add a splash of water or chicken broth to loosen it up. You can microwave it for a couple of minutes, or gently warm it on the stove over medium-low heat.
Freezing: This is a great meal for the freezer! Let it cool completely, then portion it into freezer-safe bags or containers. It’ll last for about 3 months. To reheat, let it thaw in the fridge overnight first.
Frequently Asked Questions
Here are some questions people ask all the time. Hopefully, these help you out.
Q1. Can I use brown rice instead of white rice?
Ans: You can, but you’ll need to adjust the cooking time and liquid. Brown rice takes much longer to cook, so you may need to add it earlier and add an extra ½ cup of broth.
Q2. My rice came out crunchy. What did I do wrong?
Ans: This usually means there wasn’t enough liquid for the rice to absorb, or it needed more time. Make sure the rice is fully submerged in the liquid and just add a bit more broth and cook for another 15-20 minutes.
Q3. Can I put frozen chicken breasts in the slow cooker?
Ans: It’s generally not recommended because it keeps the chicken in the “danger zone” temperature for too long, which can allow bacteria to grow. It’s safest to use thawed chicken.
Q4. Is this recipe really spicy?
Ans: It depends entirely on your taco seasoning and salsa. If you use mild versions of both, it’s very kid-friendly and not spicy at all.
Wrapping Up
See? That wasn’t so bad. You really can get a warm, delicious, and satisfying dinner on the table with very little effort. This recipe is a workhorse in my house, and I have a feeling it might become one in yours, too.
Now it’s your turn. Give it a try on your next busy weeknight. I’d love to hear how it goes! Drop a comment below and tell me if you made any fun changes or what toppings you used.