Crock Pot Southwest Chicken and Rice

$- 1.5 lbs boneless, skinless chicken thighs - 1 cup brown rice, rinsed - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) corn, drained - 1 bell pepper, diced - 1 small onion, chopped - 2 cloves garlic, minced - 1 can (14.5 oz) diced tomatoes with green chilies - 2 cups chicken broth The heart of this dish is the chicken thighs. They stay juicy and tender. Brown rice adds a nutty flavor and texture. Black beans and corn bring sweetness and protein. A diced bell pepper gives a fresh crunch, while onions and garlic add depth. The diced tomatoes add moisture and a mild heat that ties it all together. - 2 teaspoons chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - Salt and pepper to taste These spices create a warm and inviting flavor. Chili powder gives heat, while cumin adds earthiness. Smoked paprika brings a subtle smokiness. Salt and pepper enhance all the taste notes in this dish. - Fresh cilantro for garnish - Lime wedges for serving Fresh cilantro adds a pop of color and flavor. Lime wedges give a zesty finish, brightening every bite. For the full recipe, check out the complete instructions to create this comforting meal. - Season the chicken thighs with salt, pepper, chili powder, cumin, and smoked paprika. - Place the seasoned chicken at the bottom of the crock pot. - Add the rinsed brown rice on top of the chicken, spreading it evenly. - Layer the black beans, corn, diced bell pepper, chopped onion, and minced garlic over the rice. - Pour the diced tomatoes and chicken broth over all the ingredients. - Cover the crock pot and cook on low for 6-7 hours or on high for 3-4 hours. - Shred the chicken with two forks and stir the ingredients before serving. This method creates a rich and flavorful dish. It’s simple and perfect for busy days. For the complete recipe, check the Full Recipe section. - Ensure the rice is fully submerged in the broth for even cooking. This helps the rice absorb all the flavors. If the rice is not covered, it may not cook well. - Use fresh spices for a more robust flavor. Fresh spices bring out the best taste in your dish. I always prefer to grind my spices just before use. - Serve with lime wedges for added zest. A squeeze of lime brightens the dish and enhances the flavors. It adds a fresh kick that pairs well with the chicken and rice. - Pair with a fresh salad for a complete meal. A crisp salad complements the warmth of the dish. I love a simple mix of greens with a light vinaigrette. - For a creamier texture, add a splash of cream or sour cream before serving. This gives the dish a rich, smooth finish. Stir it in just before you serve to keep it fresh and delicious. For the full recipe, check the details to make this flavorful dish come to life! {{image_2}} You can change up the main ingredients for a different taste. Substitute chicken thighs with chicken breasts for a leaner option. This swap reduces fat but keeps the dish tasty. If you prefer a gluten-free meal, use quinoa instead of brown rice. Quinoa cooks faster and adds a nice nutty flavor. To kick up the heat, add jalapeños. Diced fresh ones can really spice things up. You can also include different vegetables like zucchini or spinach. These veggies add color and nutrition without changing the dish too much. If you're in a hurry, try using an Instant Pot. This method cooks the dish faster, so you can enjoy your meal sooner. Alternatively, you can use a stovetop method if a crock pot is not available. Just keep an eye on the rice and chicken to ensure they cook evenly. For the full recipe, check out the details above. Store leftovers in an airtight container in the fridge for up to 3-4 days. This keeps the flavors fresh and tasty. When packed well, it stays safe from spoilage. Always let the dish cool before sealing it. This helps avoid condensation inside the container. Transfer to freezer-safe containers and freeze for up to 2-3 months. It’s best to use smaller portions for easy thawing. Leave a little space at the top of the container. This allows for expansion as the meal freezes. Label each container with the date. This way, you can track how long it's been in the freezer. Reheat in the microwave or on the stovetop, adding a splash of broth if needed to revive moisture. Stir the dish well to heat evenly. If it seems dry, adding broth helps bring back the original texture. Make sure it's steaming hot before serving. This ensures safety and enhances the taste. Yes, you can use frozen chicken thighs, though it may require a longer cooking time. When you add frozen chicken to the crock pot, be sure to check that it cooks fully. It may take an extra hour or so. This is a great way to save time on prep. Add extra chili powder or diced jalapeños during the cooking process. If you love heat, try using a bit more spice than the recipe calls for. You can also sprinkle some red pepper flakes before serving. This will give your dish a nice kick! This dish pairs well with cornbread, tortilla chips, or a side salad. Cornbread adds a sweet touch, while tortilla chips give you crunch. A fresh salad can balance the meal with coolness. These sides make your meal even more enjoyable. Yes, if you use gluten-free chicken broth and ensure no cross-contamination occurs. Always check labels on canned ingredients. This way, you can enjoy a hearty meal without any gluten worries. This blog post shared a simple and tasty Crock Pot Southwest Chicken and Rice recipe. You learned how to layer ingredients and spices for a flavorful meal. Remember to enjoy your dish with lime and fresh cilantro for extra taste. You can even switch up ingredients to suit your needs. Whether you choose to refrigerate, freeze, or reheat your leftovers, this dish is versatile and easy to store. I hope this recipe brings joy and good food to your table. Happy cooking!$

Crock Pot Southwest Chicken and Rice

Savor the flavors of Crock Pot Southwest Chicken & Rice with this easy recipe! Combine tender chicken thighs, brown rice, black beans, corn, and vibrant veggies for a delicious one-pot meal that’s perfect for busy days. Just set it and forget it! Click through for full instructions and enjoy a meal packed with bold flavors and wholesome ingredients that your family will love. Don’t miss out on this comforting dish!

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Ingredients

1.5 lbs boneless, skinless chicken thighs

1 cup brown rice, rinsed

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) corn, drained

1 bell pepper (red or yellow), diced

1 small onion, chopped

2 cloves garlic, minced

1 can (14.5 oz) diced tomatoes with green chilies

2 cups chicken broth

2 teaspoons chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh cilantro for garnish (optional)

Lime wedges for serving

Instructions

Season the chicken thighs with salt, pepper, chili powder, cumin, and smoked paprika.

Place the seasoned chicken at the bottom of the crock pot.

Add the rinsed brown rice on top of the chicken, spreading it evenly.

Layer the black beans, corn, diced bell pepper, chopped onion, minced garlic, and diced tomatoes over the rice.

Pour the chicken broth gently over all the ingredients, ensuring that the rice is submerged.

Cover the crock pot and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and the rice is tender.

Once cooked, shred the chicken with two forks right in the crock pot and stir everything together gently to incorporate.

Adjust seasoning to taste, adding more salt, pepper, or spices if desired.

Serve hot, garnished with chopped fresh cilantro and lime wedges on the side for squeezing over the dish.

Prep Time: 15 minutes | Total Time: 6-7 hours | Servings: 6-8