Southwestern Crock-Pot Chicken and Rice recipe


Southwestern Crock-Pot Chicken and Rice recipe – cheesy chicken, vegetable and rice dish made in a slow cooker for an easy weeknight dinner. Peppers, corn, beans and a good mix of spices add a Southwestern flair to a classic.

Yields serves 5 to 6

Prep Time : 10 min

Cook Time : 5 hr

Total Time :5 hr, 10


  • 1 8oz. can tomato sauce
  • 1 15oz. can black beans, drained and rinsed
  • 1 medium green bell pepper, chopped
  • 1 medium red onion, chopped
  • 4 garlic cloves, minced
  • 1 3,5oz. can green chiles
  • 1 15oz. can whole kernel corn OR heaping 1 and 1/2 cups frozen sweet golden corn
  • 1 cup long grain rice
  • 1 teaspoon ground cumin
  • 3/4 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 2 cups water
  • 14 oz. crushed tomatoes
  • 3 chicken breasts
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 chicken bouillon cube
  • 2 cups Colby Jack cheese (or a mix of cheddar and Jack)


  1. Pour tomato sauce on the bottom of Crock-Pot® slow cooker. Spread evenly.
  2. Add beans, pepper, onion, garlic, chiles, corn, rice, cumin, chili powder, paprika and chicken bouillon cube. Stir everything together. Add water and crushed tomatoes. Stir well.
  3. Place chicken breasts on top of the mixture. Sprinkle salt and pepper over the chicken.
  4. Cook on HIGH for 4:30 hours. The chicken should be cooked (internal temperature of 165 degrees F). Remove the chicken, chop on cutting board. Return to the Crock-Pot® slow cooker. Stir everything together.
  5. Cover and cook additional 30 minutes OR until the rice is cooked.
  6. Sprinkle cheese over the top. Cover and let sit for 10 minutes, until the cheese is melted.
  7. Garnish with chopped parsley or cilantro.
  8. Serve.


Slow Cooker: Creamy Bacon Corn Chowder