Description
A delicious and easy recipe for Southwest Crock Pot Chicken and Rice that the whole family will love.
Ingredients
Scale
- 2 cups of uncooked rice
- 1 pound of chicken breasts
- 1 can of black beans, drained and rinsed
- 1 can of corn, drained
- 1 can of diced tomatoes with green chilies
- 1 packet of taco seasoning
- 2 cups of chicken broth
- 1 cup of shredded cheese (optional)
Instructions
- Place the chicken breasts at the bottom of the crock pot.
- Add the uncooked rice on top of the chicken.
- Layer the black beans, corn, and diced tomatoes over the rice.
- Sprinkle the taco seasoning evenly over the top.
- Pour the chicken broth over all the ingredients.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Once cooked, shred the chicken and mix everything together.
- Top with shredded cheese if desired and serve.
Notes
- For a spicier dish, add jalapeños or use spicy taco seasoning.
- This recipe can be made ahead of time and stored in the refrigerator.
- Leftovers can be frozen for later use.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main Dish
- Method: Crock Pot
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Southwest Crock Pot Chicken and Rice