If you are looking for low maintenance crock pot recipes, then you need to try this Slow Cooker Southwest Chicken and Rice recipe that is super simple to throw together, filled with protein, and flavor, and is super filling.
Even if it is hot out, we love our Mexican recipes in our house and this delicious Southwest crock pot chicken recipe is so good, it’s hard not to make it every week. It is definitely a go-to recipe in our house because the whole family loves it.
Plus, chances are you have half all of the simple ingredients for this slow cooker southwest chicken bowls recipe already in your pantry, so it is perfect when you need easy meals to add to your menu this summer.
Ingredient Notes:
- Chicken: boneless skinless chicken thighs or boneless chicken breasts
- Cream: you will need cream cheese and sour cream
- Corn: use canned corn but be sure to drain the corn before using the corn
- Beans: rinse and drain canned black beans
- Salsa: pick your favorite tomato salsa
- Seasoning: use a package of your favorite of taco seasoning or make homemade taco sesaosning
- Rice: use precooked white rice for this recipe
To top (pick your favorites)
- Herbs: chopped fresh cilantro
- Tomato: I love a good aroma tomato but use your favorite tomato and dice it
- Onion: red onion is my preferred choice for this southwest chicken recipe, but you can use whatever you have on hand too
- Pepper: dice up a fresh green bell pepper,
- Cheese: crumbled cotija cheese goes perfectly with this crockpot southwest chicken recipe
How to make Slow Cooker Southwest Chicken and Rice:
- Load the crock pot. Place the chicken in the crock pot along with the cream cheese, sour cream, corn, black beans, salsa, and taco seasoning. Stir everything together to evenly disperse the ingredients.
- Cook. Cook on high for 3 hours 45 minutes or on low for 7 hours 30 minutes.
- Shred the chicken. Use two forks to shred the chicken in the basin of the crock pot.
- Put it all together. Stir the rice into the saucy chicken, cover, and cook for an additional 10 minutes on high or 20 minutes on low (or until the rice is warm).
- Serve with toppings. Spoon the chicken and rice into bowls or onto plates and distribute the cilantro, tomato, red onion, bell pepper, and Cojita cheese evenly between the servings. You don’t need to use all of the toppings. Just pick what you like.
Storing and other tips for this slow cooker recipe:
Fridge: After the chicken and rice have come down to room temperature, store the remaining leftovers in an airtight container and keep it in the fridge for up to 5 days.
Freezer: Store the leftovers in either an airtight container that is freezer-safe or a freezer-safe ziplock bag will work. It should last in the freezer for about 90 days for the best results.
Type of rice to use:
We enjoy using white rice for this recipe, However, you could also use brown rice as well. Just be sure to have the rice cooked before the slow cooker time is up since you’ll be adding it in at the last 10 minutes.
Toppings for southwest chicken bowls:
- Sour cream
- Fresh cilantro
- More cheese
- Salsa
- Guacamole
- Red onions
- Lime juice
More Mexican recipes to make:
- Mexican Tortilla Wrap Roll-Ups Recipe
- Mexican Street Corn Salad Recipe
- Turkey Mexican Casserole Recipe
- Mexican Wedding Cookies Recipe
- Slow Cooker Shredded Mexican Chicken Recipe
Slow Cooker Southwest Chicken and Rice
Ingredients
For Chicken and Rice
- 1 ½ pound boneless skinless chicken thighs
- 6 ounces cream cheese, cubed
- ¼ cup sour cream
- 1 can corn, drained
- 1 can black beans, rinsed and drained
- 1 ¼ cup salsa
- 1 ounce taco seasoning, (1 envelope)
- 2 cups cooked rice
Toppings
- ½ cup chopped fresh cilantro
- 1 large tomato, diced
- ½ red onion, diced
- 1 green bell pepper, diced
- ¾ cup crumbled cotija cheese
Equipment
Instructions
- Load the crock pot. Place the chicken in the crock pot along with the cream cheese, sour cream, corn, black beans, salsa, and taco seasoning. Stir everything together to evenly disperse the ingredients.
- Cook. Cook on high for 3 hours 45 minutes or on low for 7 hours 30 minutes.
- Shred the chicken. Use two forks to shred the chicken in the basin of the crock pot.
- Put it all together. Stir the rice into the saucy chicken, cover, and cook for an additional 10 minutes on high or 20 minutes on low (or until the rice is warm).
- Serve with toppings. Spoon the chicken and rice into bowls or onto plates and distribute the cilantro, tomato, red onion, bell pepper, and Cojita cheese evenly between the servings. You don’t need to use all of the toppings. Just pick what you like.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Another great slow cooker recipe from Six Sisters! Thanks!
I made this. It was delicious. On the second day I decided to make burritos out of the leftovers. That was equally as good. Way to go ladies, this was a great recipe!
Can I just put everything in a ziplock bag and throw it in the freezer as a freezer meal?
You can, I would not add the sour cream or the rice. Sour cream can sometimes separate when frozen and thawed, and the rice can become mushy.
Any advice making this an instant pot meal?
Ingredients
1½–2 pounds boneless, skinless chicken breasts
1 cup chicken broth
1 can (10 oz) Rotel diced tomatoes with green chilies (undrained)
1 can (15 oz) black beans, drained and rinsed
1 cup frozen or canned corn (drained if canned)
1 packet taco seasoning
1 teaspoon cumin (if called for in the original recipe)
Salt and pepper, to taste
1 cup long-grain white rice, rinsed
1 cup chicken broth (for the rice)
1–2 cups shredded Mexican cheese
Optional toppings: cilantro, avocado, sour cream, tortilla chips, green onions
Instructions
Turn the Instant Pot to Sauté.
(Optional) Add a little oil and lightly brown the chicken for 2–3 minutes per side. This adds flavor but isn’t required.
Add to the pot:
1 cup chicken broth
Rotel
Taco seasoning
Cumin
Chicken
Pour the black beans and corn on top.
Do not stir after adding the beans and corn.
Lock the lid and cook on:
High Pressure for 10 minutes
Let the pressure naturally release for 10 minutes, then quick release any remaining pressure.
Remove the chicken and shred it with two forks.
While the chicken is out, stir in:
1 cup rinsed white rice
1 additional cup chicken broth
Return the shredded chicken to the pot and gently stir.
Cook again on:
High Pressure for 4 minutes
Natural release for 10 minutes, then release remaining pressure.
Stir in the shredded cheese until melted.
Let the mixture rest for 5 minutes if you’d like it a little thicker before serving.
Tips
Brown rice: Cook for 22 minutes on the second pressure cycle instead of 4.
If you prefer softer rice, add an extra ¼ cup broth.
For a creamier version, stir in 4 oz cream cheese after pressure cooking, then let it melt before adding the shredded cheese.
This method keeps the chicken tender while preventing the rice from overcooking, giving you a one-pot meal with the same southwest flavors as the slow cooker version.