Southwest Crock Pot Chicken and Rice
User Reviews
5
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Prep Time
10 mins
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Cook Time
6 hrs 5 mins
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Total Time
6 hrs 15 mins
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Servings
6 - 8
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Calories
680 kcal
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Course
Main Course
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Cuisine
Mexican
Southwest Crock Pot Chicken and Rice
Description
This recipe features chicken breasts slow-cooked in a crock pot with black beans, corn, diced tomatoes with green chiles, and onion, all incorporated into a creamy base of cream of chicken soup and milk. The taco seasoning, paprika, and black pepper provide seasoning that echoes Southwestern cuisine. After cooking, the chicken is shredded and returned to the pot, then combined with cooked white rice and a portion of shredded sharp cheddar cheese. Additional cheese is melted on top before serving.
The resulting dish is creamy and hearty, with tender chicken and a mix of beans and vegetables offering texture variety. The melted cheddar cheese adds sharpness and richness. This one-pot meal is convenient due to the slow cooker method and cooked rice stirred in at the end.
This dish serves well as a main meal, suitable for casual dinners and suitable for storing and reheating as leftovers.
Leftovers should be stored in airtight containers and reheated thoroughly. The slow cooker method helps blend the flavors deeply over the cooking period.
Ingredients
- 4 chicken breast
- 1/2 onion diced
- 1 can black beans Drained and Rinsed
- 1 can corn Drained
- 1 can cream of chicken soup
- 1 can diced tomatoes with green chiles
- 1 cup milk
- 1 Tbsp taco seasoning
- 1 tsp paprika
- 1 tsp black pepper
- 3 cups white rice cooked
- 2 cups cheddar cheese Shredded, sharp
Instructions
- Place the chicken at the bottom of a crock pot. Top with the beans, corn, tomatoes, onion, cream of chicken soup, milk, paprika, taco seasoning and pepper.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Remove the chicken, shred and return it back to the crock pot.
- Stir in the cooked rice and 1 cup of the shredded cheese.
- Top with the remaining cheese. Cover and allow the cheese to melt (3-5 minutes).
- Serve immediately and store the leftovers in an air tight container. Enjoy!
Notes
- This recipe yields a flavorful Southwest-style chicken and rice dish made entirely in a crock pot for convenient slow cooking.
- Store leftovers in an airtight container in the refrigerator and reheat thoroughly before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6- 8
Amount Per Serving
Calories 680 kcal
% Daily Value*
| Calories | 680kcal | 34% |
| Carbohydrates | 65g | 22% |
| Protein | 56g | 112% |
| Fat | 22g | 34% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 144mg | 48% |
| Sodium | 828mg | 35% |
| Potassium | 1269mg | 27% |
| Fiber | 10g | 40% |
| Sugar | 8g | 16% |
| Vitamin A | 1071IU | 21% |
| Vitamin C | 13mg | 14% |
| Calcium | 386mg | 39% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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