Description
Crockpot Southwest Chicken and Rice is a hearty one-pot meal that brings the vibrant flavors of the Southwest right to your table. Tender chicken, brown rice, black beans, and colorful bell peppers slow-cooked in zesty taco seasoning create a comforting dish that’s perfect for busy weeknights or cozy gatherings. It’s easy to prepare and customizable to suit your taste, making it a family favorite you’ll want to make again and again.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup long-grain brown rice
- 1 can (15 oz) black beans, rinsed
- 1 cup bell peppers, chopped (mixed colors)
- 1 cup corn (fresh or frozen)
- 2 cups low-sodium chicken broth
- 2 tbsp taco seasoning
- Fresh cilantro for garnish (optional)
Instructions
- Gather all ingredients on your counter.
- Layer the bottom of the crockpot with chicken breasts.
- Add brown rice, black beans, chopped bell peppers, and corn on top.
- Sprinkle taco seasoning over the layers and pour chicken broth evenly.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until chicken is fully cooked.
- Shred the chicken in the pot with two forks, stir everything together, and serve hot with fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 330
- Sugar: 2g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 8g
- Protein: 27g
- Cholesterol: 70mg