Ingredients
Equipment
Method
- Lightly grease the inside of your slow cooker insert with cooking spray or a small amount of butter to prevent sticking.
- Place the boneless, skinless chicken breasts in the bottom of the slow cooker. Evenly spread the condensed cream of chicken soup over the chicken.2 boneless, skinless chicken breasts, 1 (10.75 ounce) can condensed cream of chicken soup
- Open the can of diced tomatoes and green chilies (do not drain) and pour them over the chicken and soup mixture. Sprinkle the entire packet of Southwest seasoning mix evenly over the top.1 (10 ounce) can diced tomatoes and green chilies, 1 (1 ounce) packet Southwest seasoning mix
- Pour the chicken broth into the slow cooker. This liquid will help to cook the rice and create a delicious sauce.1 cup chicken broth
- Cover the slow cooker and cook on the LOW setting for 4-6 hours, or until the chicken is cooked through and tender, easily shredding with a fork.
- Once the chicken is cooked, carefully remove the chicken breasts from the slow cooker and place them on a cutting board. Add the uncooked white rice directly into the liquid mixture in the slow cooker. Stir gently to ensure the rice is submerged.1 cup uncooked white rice
- Return the chicken to the slow cooker on top of the rice. Cover and continue to cook on LOW for another 1-1.5 hours, or until the rice is tender and has absorbed most of the liquid.
- While the rice is cooking, use two forks to shred the chicken breasts directly on the cutting board.2 boneless, skinless chicken breasts
- Once the rice is cooked, stir the shredded chicken back into the mixture in the slow cooker. If using, stir in the shredded cheddar cheese until it melts into the creamy rice and chicken. Let it sit covered for about 5-10 minutes to allow the flavors to meld.1/2 cup shredded cheddar cheese, 2 boneless, skinless chicken breasts
- Serve the Southwest Crock Pot Chicken and Rice hot, garnished with your favorite toppings like fresh cilantro, diced avocado, a dollop of sour cream, or your favorite salsa.chopped fresh cilantro, diced avocado, sour cream, salsa
Notes
Leftovers of this delicious Southwest Crock Pot Chicken and Rice can be stored and enjoyed for several days. For optimal freshness, allow the dish to cool completely before transferring it to an airtight container. Refrigerated leftovers will stay fresh for up to 3-4 days. When you're ready to reheat, you can do so gently on the stovetop or in the microwave. For stovetop reheating, pour the desired portion into a saucepan over medium-low heat, stirring occasionally until heated through. In the microwave, cover the container and heat on medium power, stirring halfway through, until hot. For future meals, this dish also freezes beautifully. Portion cooled leftovers into freezer-safe containers or bags, removing as much air as possible, and freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.