Delicious Crock Pot Southwest Chicken and Rice

Ingredients

• 4 pieces Boneless Skinless Chicken Breasts (Can substitute with chicken thighs for more flavor)
• 1 can Black Beans (15 oz, drained and rinsed)
• 0.5 onion Onion (Medium, diced)
• 1 can Corn Kernels (15 oz, drained)
• 1 can Diced Tomatoes with Green Chilies (10 oz, drained)
• 1 can Cream of Chicken Soup (10.5 oz, regular condensed)
• 1 cup Milk (Any type (dairy or plant‑based))
• 1 tablespoon Taco Seasoning (Store‑bought)
• 1 teaspoon Paprika (Smoked paprika optional for extra depth)
• 1 teaspoon Black Pepper (Ground)
• 3 cups Cooked Rice (Can be freshly cooked or leftover)
• 2 cups Shredded Cheddar Cheese (Divided: 1 cup mixed in, 1 cup for topping)
• 2 tablespoons Fresh Cilantro (Chopped, optional garnish)

Instructions

1. Prep the Vegetables and Cans

   Dice the half onion, drain and rinse the black beans, drain the corn, and drain the diced tomatoes with green chilies.

   Time: PT5M

2. Combine All Ingredients in the Slow Cooker

   Add the 4 chicken breasts, drained beans, diced onion, corn, tomatoes, cream of chicken soup, milk, taco seasoning, paprika, and black pepper to the Crock‑Pot. Stir until everything is well combined.

   Time: PT5M

3. Slow Cook

   Cover the Crock‑Pot and cook on LOW for 6‑8 hours (or HIGH for 3‑4 hours).

   Time: PT6H

4. Shred the Chicken

   When the cooking time is complete, remove the chicken breasts, shred them with two forks, and return the shredded chicken to the pot.

   Time: PT5M

5. Add Rice and Cheese

   Stir in the cooked rice and 1 cup of shredded cheese until evenly distributed.

   Time: PT5M

6. Melt the Topping Cheese

   Sprinkle the remaining 1 cup of shredded cheese on top, replace the lid, and let it melt for 3‑5 minutes.

   Time: PT5M

7. Garnish and Serve

   Top with chopped cilantro or your favorite taco toppings and serve hot.

   Time: PT2M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

55 g

Fat

20 g

Fiber

6 g