Southwestern Crock-Pot Chicken and Rice Recipe

Southwestern Crock-Pot Chicken and Rice Recipe

Southwestern Crock-Pot hen and Rice recipe - tacky chook, vegetable and rice dish made in a slow cooker for an smooth weeknight dinner. Peppers, corn, beans and an excellent blend of spices add a Southwestern aptitude to a classic.

Southwestern Crock-Pot Chicken and Rice Recipe


  • 1 medium green bell pepper chopped
  • 1 medium red onion chopped
  • 8 oz can tomato sauce
  • 15 oz can black beans drained and rinsed
  • 4 cloves garlic minced
  • 3.5 oz can green chiles
  • 15 oz can whole kernel corn OR heaping 1 and 1/2 cups frozen sweet golden corn
  • 1 cup long grain rice
  • 2 cups water
  • 14 oz . crushed tomatoes
  • 3 chicken breasts
  • 1 teaspoon ground cumin
  • 3/4 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1 chicken bouillon cube
  • 2 cups Colby Jack cheese or a mix of cheddar and Jack
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper


  1. Pour tomato sauce on the bottom of Crock-Pot® slow cooker. spread flippantly.
  2. upload beans, pepper, onion, garlic, chiles, corn, rice, cumin, chili powder, paprika and chook bouillon dice. Stir the whole thing collectively. upload water and beaten tomatoes. Stir well.
  3. area fowl breasts on pinnacle of the aggregate. Sprinkle salt and pepper over the hen.
  4. prepare dinner on excessive for four:30 hours. The chicken should be cooked (internal temperature of a hundred sixty five ranges F). put off the hen, chop on reducing board. go back to the Crock-Pot® sluggish cooker. Stir the whole lot together.
  5. cowl and prepare dinner extra half-hour OR till the rice is cooked.
  6. Sprinkle cheese over the top. cowl and allow sit for 10 minutes, till the cheese is melted.
  7. Garnish with chopped parsley or cilantro.
  8. Serve.

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