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Southwest Crockpot Chicken and Rice

Southwest crockpot chicken and rice with tender shredded chicken, creamy long-grain rice, and bold Tex-Mex flavors. Slow-cooked one-pot comfort with melty cheese, black beans, corn, and a finish of lime and cilantro.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American, Tex-Mex
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

boneless, skinless chicken breasts
  • 2 lb boneless, skinless chicken breasts
olive oil
  • 1 tbsp olive oil
yellow onion
  • 1 small yellow onion, diced
garlic
  • 3 cloves garlic, minced
Rotel diced tomatoes with green chilies
  • 1 can (10 oz) Rotel diced tomatoes with green chilies, undrained
black beans
  • 1 can (15 oz) black beans, drained and rinsed
frozen corn
  • 1.5 cups frozen corn
long-grain white rice
  • 1 cup long-grain white rice, uncooked
chicken broth
  • 3 cups chicken broth
ground cumin
  • 1 tsp ground cumin
chili powder
  • 1 tsp chili powder
smoked paprika
  • 1 tsp smoked paprika
garlic powder
  • 1 tsp garlic powder
salt
  • 1 tsp salt
black pepper
  • 0.5 tsp black pepper
shredded Mexican cheese blend
  • 1.5 cups shredded Mexican cheese blend
fresh cilantro
  • 2 tbsp chopped fresh cilantro
avocado
  • 1 avocado, diced (optional)
lime wedges
  • 1 lime wedges, for serving

Equipment

  • 1 Dutch oven

Method
 

Build the one-pot base
  1. Drizzle the olive oil into the crockpot, then add the diced yellow onion and minced garlic on top.
  2. Add the Rotel diced tomatoes with green chilies (undrained), black beans, frozen corn, uncooked rice, and chicken broth to the crockpot.
Season and layer the chicken
  1. Sprinkle in the ground cumin, chili powder, smoked paprika, garlic powder, salt, and black pepper, then stir gently to combine.
  2. Place the boneless, skinless chicken breasts on top of the rice mixture.
Slow cook until tender
  1. Cover and cook on Low for 4½–5½ hours, until the chicken reaches an internal temperature of 165°F and the rice is tender.
  2. If cooking on High, cover and cook for 2½–3½ hours, until the chicken reaches an internal temperature of 165°F and the rice is tender.
  3. Stir once during the final hour if needed to keep the rice evenly cooked.
Shred, melt cheese, and finish
  1. Remove the chicken, shred it with two forks, and return the shredded chicken to the crockpot.
  2. Stir everything together, then fold in 1 cup of the shredded Mexican cheese blend until melted and creamy.
  3. Sprinkle the remaining shredded Mexican cheese blend over the top, cover, and let sit for 5 minutes until fully melted.
  4. Garnish with chopped fresh cilantro, diced avocado if desired, and serve with fresh lime wedges.

Notes

Pro tip: If your crockpot tends to run hot and the rice looks dry before the chicken is done, stir once and add a splash of chicken broth to loosen the mixture. Refrigerate leftovers in an airtight container for up to 4 days; reheat in the microwave or on the stovetop with a small splash of broth. Freezing is not recommended because the rice and cheese can change texture after thawing. For a lower-carb swap, replace half the rice with cauliflower rice and increase cook time by about 30–45 minutes on Low while stirring once.