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Easy Southwest Crockpot Chicken and Rice

A close-up of a bowl filled with southwest crockpot chicken and rice, black beans, and corn, topped with cilantro.
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Create a flavorful, hands-off dinner with this simple slow cooker recipe featuring tender chicken, rice, black beans, corn, and Tex-Mex spices. This is a family favorite dump dinner.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts or thighs
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup frozen corn
  • 1 cup salsa (medium heat recommended)
  • 1 packet (1 ounce) taco seasoning mix
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 cup chicken broth
  • 1 1/2 cups long-grain white rice, uncooked
  • 1 cup shredded Monterey Jack or cheddar cheese
  • 1/4 cup chopped fresh cilantro (for garnish)
  • 1 lime, cut into wedges (for serving)

Instructions

  1. Place the chicken breasts or thighs in the bottom of your slow cooker.
  2. In a separate bowl, mix the cream of chicken soup, rinsed black beans, corn, salsa, taco seasoning, cumin, oregano, and chicken broth until combined.
  3. Pour the soup mixture evenly over the chicken in the slow cooker.
  4. Cover and cook on low for 4 hours.
  5. After 4 hours, remove the chicken, shred it using two forks, and return the shredded chicken to the slow cooker. Stir everything together.
  6. Stir in the uncooked rice. Cover and continue cooking on low for an additional 1 to 1 1/2 hours, or until the rice is tender and has absorbed the liquid. Check the rice at the 1-hour mark to prevent sticking or burning.
  7. Once the rice is cooked, stir in the shredded cheese until melted and creamy.
  8. Let the mixture sit, covered, for 5 minutes before serving.
  9. Serve hot, garnished with fresh cilantro and a squeeze of fresh lime juice.

Notes

  • For the best texture, use long-grain white rice. Brown rice requires more liquid and a longer cooking time, which may affect the chicken.
  • If the mixture seems too thick when adding the rice, add 1/4 cup more chicken broth.
  • To make this a freezer friendly slow cooker meal, assemble all ingredients except the rice and cheese in a freezer-safe bag. Thaw overnight in the refrigerator before cooking on low for 6 hours, then proceed with shredding the chicken and adding the rice.
  • Serve with toppings like avocado slices, sour cream, or crushed tortilla chips for added texture.

Nutrition

Find it online: https://tastethisplate.com/southwest-crockpot-chicken-and-rice/