Slow Cooker Southwest Chicken and Rice
This Slow Cooker Southwest Chicken and Rice recipe that is super simple to throw together, filled with protein, and flavor, and is filling.
Serving6 servings
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
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.
Nutrition
Calories: 366 kcal · Carbohydrates: 27 g · Protein: 30 g · Fat: 15 g · Saturated Fat: 7 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 4 g · Trans Fat: 0.02 g · Cholesterol: 145 mg · Sodium: 1.16 mg · Potassium: 634 mg · Fiber: 3 g · Sugar: 6 g · Vitamin A: 1.36 IU · Vitamin C: 23 mg · Calcium: 182 mg · Iron: 2 mg