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–+ servings
Slow Cooker Southwest Chicken and Rice is a meal you won't want to pass up. This dish has everything you need for a yummy dinner. Loaded with chicken, veggies, rice and of course cheese.
Print Recipe
5 from 1 rating

Slow Cooker Southwest Chicken and Rice

Prep Time10 minutes
Cook Time3 hours
Total Time3 hours 10 minutes
Servings: 5 -7

Ingredients

  • 3 chicken breasts
  • 2 heaping tablespoons taco seasoning
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can black beans rinsed
  • 1 can fire roasted diced tomatoes
  • 1 cup frozen corn
  • 1 tablespoon minced garlic
  • 1 cup green bell pepper chopped
  • 6 ounces Velveetta cheese
  • 8 ounces shredded sharp cheddar cheese divided
  • 2 cups cooked rice
  • 1/2 cup cilantro chopped
  • garnish sour cream, jalapeños and salsa

Instructions

  • Spray with non-stick cooking spray or line  with a slow cooker bag.
  • Place chicken breasts in slow cooker and season both sides with taco seasoning, cumin, salt and pepper.
  • Pour black beans, diced tomatoes, corn, minced garlic and stir to combine. Cover, cook on high for 2 1/2 hours, or until chicken is cooked through.
  • Remove chicken to a cutting board and let cool for a few minutes. Shred into bite size pieces; set aside.
  • Add Velveeta and 3/4 of the shredded cheese to slow cooker. Cover and cook 15 minutes. Mix together with a whisk.
  • Add in bell peppers, shredded chicken and remaining cheese. Cover for additional 5 minutes.
  • Mix in cooked rice and cilantro, cover for 10 more minutes, or until hot.
  • Garnish, serve and enjoy!