Southwest Chicken and Rice
Southwest Chicken and Rice is a slow cooker recipe that’s SO great for fall cooking! It’s made of chicken, tomatoes, corn, and black beans with a creamy sauce that has a little kick! We loved it 🙂
Yield: 6
Southwest Chicken and Rice
Prep Time
15 minutes
Cook Time
6 hours
Total Time
6 hours 15 minutes
Ingredients
- Southwest Chicken and Rice
- 1 12oz can Rotel tomatoes, with juice
- 1 15 oz canned corn, with juice
- 1 15 oz canned black beans, drained and rinsed
- 2 boneless, skinless chicken breast
- 1 4 oz neufatchel cream cheese
- salsa
- light sour cream
- cheddar cheese, shredded
- 6 servings brown rice, prepared to package directions
Instructions
- Combine tomatoes, corn, black beans, and chicken into slow cooker.
- Cook on low for 6-8 hours or high for 3-4 hours.
- Shed chicken, add cream cheese, cook 5 additional minutes or until cream cheese melts and stirs in.
- Serve over brown rice, topped with cheese, salsa, and a dollop of sour cream. Enjoy!
* My friend, Kate, gave this recipe to me 🙂
Southwest Chicken and Rice… I actually doubled this recipe because we like leftovers SO, after we had this for dinner- I dumped the extra rice into the chicken and mixed it up. We had it again a few days later… rolled up as a filling in tortillas and it was delicious that way too 🙂
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Thanks for visiting with me today! I hope you have a fabulous Friday 🙂
Love,
Ruthie
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Title:
Southwest Chicken and Rice
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Mentions:
black beans, brown rice, canned corn, Cheddar cheese, Chicken, Salsa
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Last Updated:
April 17, 2019
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I was just looking for a new slow cooker recipe! This looks delicious!
HI Debra! You’ll really love this crock-pot dinner… it’s just wonderful. xoxoxo~ Ruthie
Made this tonight for dinner. I also made enough for leftovers and I’m so glad I I’d because it is so GOOD! Thank you for sharing!
Hi Jolyn! I’m so glad your family enjoyed this recipe… we love it too! I love to hear back from readers, Thanks so much for commenting. Stop by anytime 🙂 xoxoxo~ Ruthie