Crock Pot Southwest Chicken and Rice
A cozy, one-pot Tex-Mex meal featuring tender chicken simmered with spices, salsa, and fluffy white rice. Perfect for a hassle-free weeknight dinner.
- Prep Time: 15
- Cook Time: 240
- Total Time: 255
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American Southwest
Ingredients
1.5 lbs (680g) boneless, skinless chicken breasts or thighs
1 cup (185g) long-grain white rice
1 tbsp (7g) chili powder
1 tsp (3g) ground cumin
1 tsp (3g) garlic powder
1/2 tsp (2.5g) salt
1 tbsp (15g) black pepper
2 cups (470g) salsa
1 can (28 oz, 794g) diced tomatoes with juice
1 can (15 oz, 425g) black beans, drained and rinsed
1.5 cups (355ml) low-sodium chicken broth
Instructions
Trim excess fat from chicken.
Dice chicken into 1-inch pieces.
In crock pot, layer rice, chopped chicken, broth, salsa, diced tomatoes, black beans, and seasonings.
Stir to combine.
Cover and cook on low for 4-5 hours, or on high for 2.5-3 hours, until rice is tender and liquid is absorbed.
Let rest for 10 minutes before serving.
Notes
Use chicken thighs for a juicier result
Adjust spices to taste
Top with avocado or cilantro if desired
Store leftovers refrigerated for up to 3 days
Find it online: https://kindeat.com/crock-pot-southwest-chicken-and-rice/