Description
Crock Pot Southwest Chicken and Rice is a flavorful, hassle-free dish that transforms busy weeknights into culinary delights. This one-pot wonder features tender chicken simmered with vibrant bell peppers, sweet corn, and hearty black beans, all enveloped in a savory taco-seasoned broth. Long-grain white rice absorbs the rich flavors, creating a satisfying meal that the whole family will love. With minimal prep time in the morning, you can set your slow cooker and return to an inviting aroma wafting through your home. Customize this versatile recipe by adding your favorite vegetables or adjusting spices to suit your taste buds. Enjoy a comforting dinner that’s as easy to make as it is delicious.
Ingredients
Scale
- 3–4 boneless skinless chicken breasts
- 1 cup chopped bell peppers (mixed colors)
- 1 cup frozen corn
- 1 can (15 oz) black beans (drained)
- 1 cup long-grain white rice
- 2 cups low-sodium chicken broth
- 2 tbsp taco seasoning
Instructions
- Chop the bell peppers into bite-sized pieces and drain the black beans.
- Place chicken at the bottom of the crock pot; layer with bell peppers, corn, and black beans.
- Mix chicken broth with taco seasoning; pour over the layered ingredients.
- Cover and cook on low for 6 hours or high for 3 hours until chicken is cooked through.
- About 30 minutes before serving, add rice without stirring; allow it to absorb flavors.
- Garnish with fresh cilantro or avocado slices before serving.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooker
- Cuisine: Southwest
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 385
- Sugar: 4g
- Sodium: 680mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 7g
- Protein: 31g
- Cholesterol: 75mg