Description

Discover the delightful taste of Southwest Crock Pot Chicken and Rice, a comforting dish that’s perfect for busy weeknights or family gatherings. This recipe features tender chicken, zesty spices, and creamy cheddar cheese, creating a flavor-packed meal that everyone will love. The best part? It’s effortless to prepare—simply toss all the ingredients in your slow cooker and let it work its magic. Plus, leftovers freeze beautifully, making it an ideal choice for meal prep.

Ingredients

Scale

4 Chicken Breasts
1/2 Onion (diced)
1 can Black Beans (drained and rinsed)
1 can Corn (drained)
1 can Cream of Chicken Soup
1 can Diced Tomatoes with Green Chiles
1 cup Milk
1 Tbsp Taco Seasoning
1 tsp Paprika
1 tsp Pepper
3 cups Cooked White Rice
2 cups Sharp Cheddar Cheese (shredded)

Instructions

Place chicken breasts in the slow cooker.
Add black beans, corn, diced tomatoes, onion, cream of chicken soup, and milk on top.
Sprinkle taco seasoning, paprika, and pepper over everything.
Cover and cook on low for 6-8 hours or high for 3-4 hours until chicken is tender.
Shred the cooked chicken with two forks and return to the pot.
Stir in cooked rice and one cup of cheddar cheese until combined.
Top with remaining cheese; cover for 3-5 minutes until melted.
Serve hot and enjoy!

Prep Time: 15 minutes
Cook Time: 6 hours
Category: Main
Method: Slow Cooking
Cuisine: Southwestern

Nutrition

Serving Size: 1 cup (240g)
Calories: 550
Sugar: 3g
Sodium: 900mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 56g
Fiber: 5g
Protein: 40g
Cholesterol: 100mg

Keywords: To enhance flavor, use fresh ingredients whenever possible and adjust seasonings to taste. For a spicier kick, add jalapeños or spicy taco seasoning. This dish is versatile; feel free to substitute chicken with beans or tofu for a vegetarian option.