Description
Crockpot Fiesta Chicken and Rice is a flavorful and easy one-pot meal that combines tender chicken breasts, long-grain rice, black beans, corn, salsa, and diced tomatoes seasoned with chili powder and cumin. Cooked slowly in a crockpot, this dish delivers a hearty and comforting fiesta-inspired dinner perfect for busy weeknights. Garnish with cheese, cilantro, avocado, or sour cream for an extra burst of flavor.
Ingredients
Scale
Protein and Main Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts
- 1 cup long-grain white rice (uncooked)
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1 cup salsa (mild, medium, or hot to taste)
- 1 cup chicken broth
- 1 (10 oz) can diced tomatoes with green chilies (e.g., Rotel)
Seasonings
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Optional Toppings
- 1 cup shredded cheddar or Mexican blend cheese
- Chopped cilantro
- Sour cream
- Avocado
Instructions
- Layer Ingredients: In the crockpot, place the chicken breasts at the bottom. Add black beans, corn, salsa, diced tomatoes with green chilies, uncooked rice, and all the seasonings. Pour the chicken broth evenly over all the ingredients. Stir gently to combine everything without disturbing the chicken too much.
- Cook: Cover the crockpot and cook on high for 3 to 4 hours or on low for 6 to 7 hours. Avoid opening the lid during cooking to ensure the rice cooks properly by retaining steam.
- Shred Chicken: When cooking is complete, remove the chicken breasts and shred them using two forks. Return the shredded chicken back into the crockpot and mix it thoroughly with the rice and veggie mixture.
- Add Cheese: Sprinkle the shredded cheddar or Mexican blend cheese over the top. Let it melt in the residual heat inside the crockpot for about 5 to 10 minutes.
- Serve: Scoop portions into bowls. Garnish with chopped cilantro, slices of avocado, or dollops of sour cream as desired. Serve warm and enjoy your hearty fiesta meal.
Notes
- For added heat, use medium or hot salsa and diced tomatoes with green chilies.
- Make sure not to open the crockpot lid during cooking to allow rice to steam properly.
- Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days.
- You can substitute chicken breasts with thighs for a juicier option.
- Use gluten-free salsa and broth to keep this recipe gluten-free.
