Can I use chicken thighs instead of chicken breasts?

Absolutely. Boneless, skinless thighs work great and can be even more tender. Cook time stays about the same.

Do I have to rinse the black beans?

I recommend it. Rinsing helps remove extra sodium and keeps the flavor cleaner (no “canned” taste taking over your dinner).

Can I make it less spicy?

Yes! Use mild diced tomatoes with green chiles, and choose a mild taco seasoning. You’ll still get that Southwest vibe without the heat.

How do I store leftovers?

Let it cool, then store in an airtight container in the fridge for 3–4 days . Reheat with a splash of milk to bring back the creamy texture.

Can I freeze Southwest Crock Pot Chicken and Rice?

You can, but rice can change texture after freezing. If you plan to freeze, a great trick is freezing the chicken mixture before stirring in rice, then adding fresh cooked rice after thawing and reheating.

Southwest Crock Pot Chicken and Rice: Easy 6-Ingredient Win

Description

Southwest Crock Pot Chicken and Rice is a cozy, cheesy slow cooker dinner made with tender shredded chicken, black beans, corn, Rotel-style tomatoes, and melty cheddar—easy and family-friendly.

Ingredients

Scale

4 chicken breasts
1/2 onion, diced
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can corn, drained
1 (10.5 oz) can cream of chicken soup
1 (10 oz) 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 (divided)

Cook Mode Prevent your screen from going dark

Instructions

Place chicken breasts in the bottom of the slow cooker.
Top with black beans, corn, diced tomatoes with green chiles, onion, cream of chicken soup, milk, taco seasoning, paprika, and pepper.
Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
Remove chicken, shred, and return to the slow cooker.
Stir in cooked rice and 1 cup shredded cheddar cheese.
Sprinkle remaining 1 cup cheese on top. Cover for 3–5 minutes until melted.
Serve warm. Store leftovers in an airtight container.

Notes

Use cooked rice, not dry rice (it’s stirred in at the end so it stays fluffy).

For extra creaminess, add a splash more milk when reheating leftovers.

Mild Rotel-style tomatoes = kid-friendly; hot = spicy kick.

Prep Time: 10 minutes
Cook Time: 6 hours (on LOW)
Category: Dinner
Method: Slow Cooker
Cuisine: American, Southwest

Nutrition

Serving Size: 1 Serving
Calories: 520 kcal
Sugar: 6 g
Sodium: 980 mg
Fat: 18 g
Saturated Fat: 9 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 6 g
Protein: 42 g
Cholesterol: 120 mg