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Southwest Crock Pot Chicken and Rice

Southwest Crock Pot Chicken and Rice

Try this easy Southwest Crock Pot Chicken and Rice recipe; it is easy, freezes great, and tastes amazing!
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Prep Time 10 minutes
Cook Time 6 hours 5 minutes
Total Time 6 hours 15 minutes
Course Main Course
Cuisine Mexican
Servings 8 servings
Calories 300 kcal

Equipment

  • Crock Pot

Ingredients
  

  • 4 pieces Chicken Breasts
  • 0.5 cups 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 tablespoon Taco Seasoning
  • 1 teaspoon Paprika
  • 1 teaspoon Pepper
  • 3 cups Cooked White Rice
  • 2 cups Sharp Cheddar Cheese, shredded

Instructions
 

  • Place the chicken at the bottom of a crock pot. Top with the beans, corn, tomatoes, onion, 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!

Notes

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

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 7gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 250mgIron: 2mg
Keyword Chicken and Rice, Crock Pot Chicken, Easy Chicken Recipe, Freezable Chicken Dish, Mexican Chicken Recipe, Southwest Crock Pot Chicken and Rice
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