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Crockpot Fiesta Chicken and Rice Recipe

Crockpot Fiesta Chicken and Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 19 reviews
  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 10 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Slow Cooker
  • Cuisine: Mexican-Inspired
  • Diet: Non-Vegetarian

Description

Crockpot Fiesta Chicken and Rice is a flavorful and satisfying one-pot meal that’s perfect for busy weeknights. Tender chicken, hearty black beans, sweet corn, and zesty tomatoes come together with aromatic spices to create a delicious dish that the whole family will love.


Ingredients

Scale

Chicken and Rice:

  • 1 1/2 lbs boneless, skinless chicken breasts
  • 1 cup uncooked long grain white rice

Vegetables and Beans:

  • 1 (15 oz) can black beans (drained and rinsed)
  • 1 (15 oz) can corn (drained)
  • 1 (10 oz) can diced tomatoes with green chiles (e.g., Rotel)
  • 1 small red bell pepper (diced)
  • 1/2 cup chopped onion

Seasonings and Cheese:

  • 1 1/2 cups low-sodium chicken broth
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • 1 cup shredded cheddar or Mexican blend cheese

Garnish:

  • Chopped fresh cilantro and lime wedges for garnish (optional)

Instructions

  1. Prepare the Ingredients: Place the chicken breasts in the bottom of the crockpot. Add the uncooked rice, black beans, corn, diced tomatoes with green chiles, bell pepper, onion, chicken broth, and all seasonings.
  2. Cook: Stir to combine the rice and vegetables around the chicken. Cover and cook on low for 4–5 hours or on high for 2.5–3 hours, or until the rice is tender and the chicken is fully cooked.
  3. Shred and Serve: Remove the chicken, shred it with two forks, and return it to the crockpot. Stir everything together, then top with shredded cheese. Cover and let the cheese melt for about 5–10 minutes. Serve hot, garnished with chopped cilantro and a squeeze of lime juice if desired.

Notes

  • Do not use instant or quick-cooking rice.
  • Brown rice may be used, but cooking time will increase and may require additional broth.
  • Leftovers can be stored in the fridge for up to 4 days and freeze well for meal prep.

Nutrition

  • Serving Size: 1 1/2 cups
  • Calories: 420
  • Sugar: 4g
  • Sodium: 480mg
  • Fat: 13g
  • Saturated Fat: 6g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 5g
  • Protein: 34g
  • Cholesterol: 90mg