Description
A hearty, one‑pot southwest crock pot chicken and rice combines tender chicken, fluffy rice, black beans, corn, and taco seasoning, finished with melted cheese. Perfect for busy weeknights, this easy, budget‑friendly recipe delivers savory, cheesy comfort in just a few steps, making it ideal for families and meal‑prep enthusiasts seeking flavorful, satisfying dinner without fuss.
Ingredients
Scale
- 2 cups chicken broth
- 1 cup long‑grain rice
- 1 pound chicken breasts, trimmed
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 packet taco seasoning
- 1 cup shredded cheddar cheese
Instructions
- Place the chicken breasts at the bottom of the slow cooker.
- Add the chicken broth, rice, black beans, corn, and taco seasoning. Stir gently to combine.
- Cover and cook on low for 6‑8 hours or high for 3‑4 hours.
- About 30 minutes before serving, shred the chicken, stir it back in, and sprinkle the shredded cheese on top. Replace the lid and let the cheese melt.
- Serve hot, optionally with a side salad or warm tortillas.
Notes
- For a milder flavor
- use reduced‑sodium taco seasoning. Brown rice can be used with a longer cooking time. Leftovers taste great chilled or reheated with a splash of broth.
- Prep Time: 10 minutes
- Cook Time: 6‑8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Southwestern
Nutrition
- Serving Size: 6 servings
- Calories: 350
- Sugar: 2g
- Sodium: 580mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 55mg
Keywords: southwest crock pot chicken and rice, easy chicken crock pot recipe, slow cooker chicken and rice, one pot chicken dinner, cheesy chicken casserole, budget chicken meals, quick weeknight dinner ideas