Southwestern Crock-Pot® Chicken and Rice Recipe
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.
Servings: 5 people
Calories: 700kcal
Ingredients
- 8 oz can tomato sauce
- 15 oz can black beans drained and rinsed
- 1 medium green bell pepper chopped
- 1 medium red onion chopped
- 4 cloves garlic minced
- 3.5 oz can green chiles
- 15 oz can whole kernel corn OR heaping 1 and ½ cups frozen sweet golden corn
- 1 cup long grain rice
- 1 teaspoon ground cumin
- ¾ teaspoon chili powder
- ½ teaspoon paprika
- 2 cups water
- 14 oz . crushed tomatoes
- 3 chicken breasts
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 chicken bouillon cube
- 2 cups Colby Jack cheese or a mix of cheddar and Jack
Instructions
- 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.
- Garnish with chopped parsley or cilantro.
- Serve.
Nutrition
Calories: 700kcal | Carbohydrates: 69g | Protein: 53g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 137mg | Sodium: 1800mg | Potassium: 1467mg | Fiber: 9g | Sugar: 7g | Vitamin A: 1235IU | Vitamin C: 44.1mg | Calcium: 467mg | Iron: 5.3mg
