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slow cooker southwestern chicken with brown rice with a wooden spoon

Slow-Cooker Crockpot Southwestern Chicken and Rice

Slow-Cooker Crockpot Southwestern Chicken and Rice is a quick and easy Mexican Crockpot recipe with chicken, rice, tomato and creamy cheese. Perfect healthy recipe for easy weeknight dinners, meal prep, and meal planning. This is a healthy version with brown rice. Feel free to use white rice or whatever you prefer.
Course dinner, lunch
Cuisine American
Keyword crockpot chicken and rice, slow cooker chicken and rice
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 4
Calories 371kcal


  • 8 oz chicken breast
  • 8 oz tomato sauce canned
  • 1/2 green bell pepper chopped
  • 1 cup red onion chopped
  • 4 garlic cloves minced
  • 1 cup brown long-grain rice
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 2 cups water
  • 1 can Rotel drained
  • 1 chicken bouillon cube
  • 1 cup low-fat shredded Mexican cheese
  • 1 can reduced-fat sodium black beans drained
  • 1/2 can whole kernel corn drained
  • 3/4 teaspoon chili powder seasoning
  • salt and pepper to taste


  • Line a crockpot with a crockpot liner.
  • Add all of the ingredients, except the cheese, to the crockpot and stir.
  • Cover and allow it to cook for 4 and 1/2 hours on high or 8 hours on low.
  • Remove the chicken from the pot and shred. Add the chicken and shredded cheese to the pot and stir.
  • Serve!


Calories: 371kcal