Description
Crockpot Southwest Chicken and Rice is a flavorful, effortless dish that combines tender chicken with aromatic spices, black beans, corn, and fluffy rice. Perfect for busy weeknights or cozy family dinners, this one-pot wonder is easy to make and sure to impress.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 1 can (15 oz) black beans, rinsed
- 1 cup frozen corn
- 1 red bell pepper, diced
- 1 medium onion, diced
- 2 tsp cumin
- 2 tsp chili powder
- 3 cups low-sodium chicken broth
- Juice of 1 lime
Instructions
- Prep your ingredients by dicing the onion and bell pepper, and rinsing the beans.
- Sear the chicken in a skillet over medium-high heat until golden brown on both sides (about 4 minutes per side).
- Layer the chicken in the bottom of the crockpot, followed by rice, beans, corn, onion, bell pepper, spices, lime juice, and chicken broth.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until everything is tender.
- Shred the chicken in the pot using two forks and stir to combine. Serve with fresh cilantro or avocado.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Crockpot
- Cuisine: Southwest
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 350
- Sugar: 2g
- Sodium: 420mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg
Keywords: For added sweetness, substitute frozen corn with diced jalapeños for a spicy kick. Store leftovers in an airtight container in the fridge for up to three days; add a splash of broth when reheating if needed.