Southwestern Crock-Pot Chicken and Rice recipe - cheesy chicken, vegetable and rice dish made in a slow cooker for an easy weeknight dinner. Peppers, corn, beans and a good mix of spices add a Southwestern flair to a classic.
Pour tomato sauce on the bottom of Crock-Pot® slow cooker. Spread evenly.
Add beans, pepper, onion, garlic, chiles, corn, rice, cumin, chili powder, paprika and chicken bouillon cube. Stir everything together. Add water and crushed tomatoes. Stir well.
Place chicken breasts on top of the mixture. Sprinkle salt and pepper over the chicken.
Cook on HIGH for 4:30 hours. The chicken should be cooked (internal temperature of 165 degrees F). Remove the chicken, chop on cutting board. Return to the Crock-Pot® slow cooker. Stir everything together.
Cover and cook additional 30 minutes OR until the rice is cooked.
Sprinkle cheese over the top. Cover and let sit for 10 minutes, until the cheese is melted.