Ingredients
– 4 chicken breasts (boneless chicken thighs or tenders can be substituted)
– ½ diced onion
– 1 can black beans (drained and rinsed; pinto beans are an alternative)
– 1 can whole kernel corn (drained)
– 1 can cream of chicken soup
– 1 can diced tomatoes with green chiles
– 1 cup milk (any type)
– 1 tablespoon taco seasoning
– 1 teaspoon paprika
– 1 teaspoon black pepper
– 3 cups cooked white rice (prepared separately)
– 2 cups sharp cheddar cheese (shredded)
Instructions
1-Place 4 chicken breasts at the bottom of the crock pot. Then top with 1 can black beans (drained and rinsed), 1 can whole kernel corn (drained), 1 can diced tomatoes with green chiles, ½ diced onion, 1 can cream of chicken soup, 1 cup milk, 1 tablespoon taco seasoning, 1 teaspoon paprika, and 1 teaspoon black pepper.
2-Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender.
3-Remove the chicken, shred it using forks, then return it to the crock pot. Stir in 3 cups cooked white rice and 1 cup of shredded sharp cheddar cheese.
4-Top with the remaining 1 cup of shredded cheese, cover, and let it melt for 3-5 minutes.
5-Serve immediately and enjoy your Southwest Crock Pot Chicken and Rice right away.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
❄️ No need to brown chicken beforehand; frozen chicken can be used directly.
🧻 Use crock pot liners for easier cleanup.
🥑 Add toppings like sour cream, avocado, cilantro, or lime juice for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Southwestern
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 680 kcal
- Sugar: 8 g
- Sodium: 828 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Carbohydrates: 65 g
- Fiber: 10 g
- Protein: 56 g
- Cholesterol: 144 mg