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.
Servings: 6 - 8
Cost: $11.72 Recipe, $1.95 per Serving
Ingredients
- 4 Chicken Breasts
- ½ 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
Instructions
- Place 4 chicken breasts in the bottom of a crock pot.
- Add black beans (drained and rinsed), corn (drained), diced tomatoes with green chiles, diced onion, cream of chicken soup, and milk on top of the chicken.
- Sprinkle taco seasoning, paprika, and pepper over the ingredients.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours.
- Remove the chicken breasts from the crock pot, shred the chicken breasts, and return the shredded chicken to the crock pot.
- Stir in cooked white rice and shredded sharp cheddar cheese.
- Sprinkle the remaining 1 cup shredded sharp cheddar cheese on top. Cover and allow the cheese to melt for 3–5 minutes.
- Serve immediately and store any leftovers in an airtight container. Enjoy!
Video
Notes
This Southwest Crock Pot Chicken and Rice is easy to make and packed with tons of flavor!
Nutrition
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
