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
Ingredients
- 4 Chicken Breasts
- 1/2 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 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!
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
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
