Description
Try this easy Southwest Crock Pot Chicken and Rice recipe. It is easy, freezes great and tastes amazing. You will love this version of crock pot chicken and rice.
Ingredients
- 4 chicken breasts
- ½ 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 pepper
- 3 cups cooked white rice
- 2 cups sharp cheddar cheese, shredded
Instructions
1. Place the chicken at the bottom of a crock pot.
2. Top with the black beans, corn, diced tomatoes with green chiles, onion, cream of chicken soup, milk, paprika, taco seasoning, and pepper.
3. Cover and cook on low for 6–8 hours or on high for 3–4 hours.
4. Remove the chicken from the crock pot, shred it, and return it to the pot.
5. Stir in the cooked white rice and 1 cup of the shredded cheddar cheese.
6. Top with the remaining cheese, cover, and allow it to melt for 3–5 minutes.
7. Serve immediately and store any leftovers in an airtight container.
Notes
This Southwest Crock Pot Chicken and Rice is easy to make and packed with tons of flavor. It also freezes well—perfect for meal prep! For extra heat, add diced jalapeños or a pinch of cayenne pepper.