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Southwest Crock Pot Chicken and Rice

Southwest Crock Pot Chicken and Rice

This Southwest Crock Pot Chicken and Rice recipe is easy, freezes great, and tastes amazing.
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Prep Time 10 minutes
Cook Time 6 hours 5 minutes
Total Time 6 hours 15 minutes
Course Main Course
Cuisine Mexican
Servings 7 servings
Calories 460 kcal

Equipment

  • Crock Pot

Ingredients
  

Poultry

  • 4 Chicken Breasts

Vegetables

  • 0.5 cups Onion, diced
  • 1 can Black Beans, drained and rinsed
  • 1 can Corn, drained
  • 1 can Diced Tomatoes with Green Chiles

Canned Goods

  • 1 can Cream of Chicken Soup
  • 1 cup Milk

Seasonings

  • 1 tablespoon Taco Seasoning
  • 1 teaspoon Paprika
  • 1 teaspoon Pepper

Grains

  • 3 cups Cooked White Rice

Dairy

  • 2 cups Sharp Cheddar Cheese, shredded

Instructions
 

Cooking Instructions

  • Place the chicken at the bottom of a crock pot. Top with the beans, corn, tomatoes, onion, cream of chicken soup, milk, paprika, taco seasoning and pepper.
  • Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  • Remove the chicken, shred and return it back to the crock pot.
  • Stir in the cooked rice and 1 cup of the shredded cheese.
  • Top with the remaining cheese. Cover and allow the cheese to melt (3-5 minutes).
  • Serve immediately and store the leftovers in an air tight container. Enjoy!

Notes

This Southwest Crock Pot Chicken and Rice is easy to make and packed with tons of flavor!

Nutrition

Serving: 1servingCalories: 460kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gCholesterol: 85mgSodium: 860mgPotassium: 700mgFiber: 7gSugar: 2gVitamin A: 15IUVitamin C: 10mgCalcium: 25mgIron: 15mg
Keyword chicken, crock pot, easy, Rice, Southwest, tasty
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