Description
Crock Pot Southwest Chicken and Rice is the ultimate comfort food that combines juicy chicken, zesty spices, and creamy rice into a warm and inviting dish. Perfect for busy weeknights or special gatherings, this one-pot meal is easy to prepare and bursting with vibrant flavors.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 1 (15 oz) can black beans, rinsed
- 1 cup corn kernels (fresh or frozen)
- 2 bell peppers, chopped (any color)
- 1 packet taco seasoning (about 1 oz)
- 2 cups low-sodium chicken broth
- ¼ cup fresh cilantro, chopped (for garnish)
Instructions
- Prepare your ingredients by chopping bell peppers and rinsing black beans.
- Place chicken breasts at the bottom of the Crock Pot; layer rice on top.
- Add corn, black beans, and chopped bell peppers over the rice. Sprinkle taco seasoning evenly.
- Pour low-sodium chicken broth over all ingredients; stir gently if needed.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until chicken is tender.
- Shred chicken in the pot with two forks; stir everything together and garnish with fresh cilantro before serving.
- Prep Time: 10 minutes
- Cook Time: 6–8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 380
- Sugar: 3g
- Sodium: 520mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg