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4.96 from 43 votes

Southwest Crock pot Chicken and Rice

Try this easy Southwest Crock pot Chicken and Rice recipe. It is easy, freezes great and tastes amazing. You will love this version of crock pot chicken and rice. 
Prep Time10 mins
Cook Time6 hrs 5 mins
Total Time6 hrs 15 mins
Course: Main Course
Cuisine: Mexican
Keyword: Southwest Crock pot Chicken and Rice
Servings: 6 - 8
Calories: 680kcal
Author: Eating on a Dime


  • 4 Chicken Breasts
  • 1/2 Onion diced
  • 1 can Black Beans Drained and Rinsed
  • 1 can Corn Drained
  • 1 can Cream of Chicken Soup
  • 1 can Diced Tomatoes with Green Chiles
  • 1 cup Milk
  • 1 Tbsp Taco Seasoning
  • 1 tsp Paprika
  • 1 tsp Pepper
  • 3 cups Cooked White Rice
  • 2 cups Sharp Cheddar Cheese Shredded


  • Place the chicken at the bottom of a crock pot. Top with the beans, corn, tomatoes, cream of chicken soup, milk, paprika, taco seasoning and pepper.
  • Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  • Remove the chicken, shred and return it back to the crock pot.
  • Stir in the cooked rice and 1 cup of the shredded cheese.
  • Top with the remaining cheese. Cover and allow the cheese to melt (3-5 minutes).
  • Serve immediately and store the leftovers in an air tight container. Enjoy!


This Southwest Crock Pot Chicken and Rice is easy to make and packed with tons of flavor! 


Calories: 680kcal | Carbohydrates: 65g | Protein: 56g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 144mg | Sodium: 828mg | Potassium: 1269mg | Fiber: 10g | Sugar: 8g | Vitamin A: 1071IU | Vitamin C: 13mg | Calcium: 386mg | Iron: 4mg