Introduction
Welcome to a hearty and comforting dish that will soon become your go-to in the kitchen: Southwest Crock Pot Chicken and Rice. This delightful recipe is a symphony of flavors that meld together beautifully as your crock pot does all the heavy lifting. Imagine succulent chicken breasts simmering for hours, soaking up the savory essence of taco spices, paired with tender rice and a colorful medley of black beans and corn. It’s the perfect dish for busy weeknights or a cozy family gathering!
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 cup long grain white rice
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup chicken broth
- 1 tablespoon taco seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, cilantro, avocado
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 6 hours (low) or 3 hours (high)
Total Time: 6 hours 15 minutes (low) or 3 hours 15 minutes (high)
Yield: 4 servings
Directions and Instructions
- Begin by placing the boneless, skinless chicken breasts at the bottom of your crock pot. This will allow the chicken to become beautifully tender as it cooks.
- In a mixing bowl, combine the long grain white rice, black beans, corn, diced tomatoes (with their juices), chicken broth, taco seasoning, garlic powder, onion powder, as well as a sprinkle of salt and pepper. Stir this vibrant mixture well to ensure all the ingredients are evenly coated in those zesty spices.
- Gently pour the rice mixture over the chicken in the crock pot, making sure to spread it out evenly.
- Secure the lid on your crock pot and set it to cook on low for about 6 hours or on high for around 3 hours. You’ll know it’s ready when the chicken is fully cooked and the rice is tender and fluffy.
- Once cooked, take two forks and shred the chicken directly in the pot, mixing it in with the rice and bean medley until everything is beautifully combined.
- Serve the dish hot, garnished with your choice of optional toppings like shredded cheese, a dollop of sour cream, fresh cilantro, or creamy avocado for that extra burst of flavor!
Notes or Tips
Feel free to customize this dish with your favorite beans or veggies. Black beans can easily be swapped for pinto or kidney beans, and adding some diced bell peppers can enhance the dish’s color and crunch. For a spicy kick, consider adding jalapeños or a dash of hot sauce.
Cooking Techniques
This recipe showcases the magic of slow cooking, allowing flavors to develop beautifully over time. Remember, the longer you cook the chicken at a low temperature, the more tender it will become, making it easier to shred. If you’re short on time, the high setting will still yield a delicious result in just a few hours.
FAQ
Can I freeze the leftovers? Yes, this dish freezes wonderfully! Just ensure it’s cooled completely before transferring it to an airtight container.
Can I use brown rice instead? While you can use brown rice, you will need to increase the cooking time and add more liquid, as brown rice takes longer to cook than white rice.
Conclusion
This Southwest Crock Pot Chicken and Rice recipe is a true crowd-pleaser, combining ease of preparation with comforting, bold flavors. It’s perfect for those who want to set it and forget it, then return to a warm, mouthwatering meal. So grab your crock pot, gather your ingredients, and enjoy this delightful dish with family and friends!