Description
This Crockpot Fiesta Chicken and Rice is a flavorful, easy-to-make one-pot meal combining tender chicken breasts, long-grain white rice, black beans, corn, salsa, and a blend of Mexican-inspired spices. Cooked slowly in a crockpot, the dish results in moist, shredded chicken mixed with savory rice and veggies, topped with melted cheese and fresh garnishes. Perfect for a comforting, hands-off dinner with vibrant fiesta flavors.
Ingredients
Scale
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)
Spices & 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 slices
Instructions
- Layer Ingredients: In the crockpot, place the chicken breasts at the bottom. Add the drained black beans, frozen corn kernels, salsa, diced tomatoes with green chilies, uncooked long-grain white rice, and the spices (chili powder, cumin, garlic powder, onion powder, salt, and pepper) on top. Pour the chicken broth evenly over all ingredients. Stir gently to combine without disturbing the chicken breasts 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 allow the rice to steam properly and fully absorb the flavors.
- Shred Chicken: Once cooking is complete, carefully remove the chicken breasts from the crockpot. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the crockpot and stir it thoroughly into the rice and vegetable mixture to combine evenly.
- Add Cheese: Sprinkle the shredded cheddar or Mexican blend cheese evenly over the top of the hot mixture in the crockpot. Cover and let the cheese melt from the residual heat for about 5 to 10 minutes.
- Serve: Spoon the fiesta chicken and rice into bowls. Garnish with chopped cilantro, sour cream, and avocado slices if desired. Serve warm and enjoy this comforting, flavorful dish.
Notes
- For spicier dishes, use hot salsa or add extra diced jalapeños.
- Can substitute chicken breasts with boneless, skinless chicken thighs for more tender meat.
- Do not open the crockpot lid during cooking to ensure the rice cooks evenly through steam retention.
- Leftovers can be refrigerated for up to 4 days and reheat well in the microwave or stovetop.
- For a dairy-free version, omit the cheese and sour cream toppings.
