Description
Creamy, cheesy, and packed with bold Southwest flavor — this slow cooker chicken and rice casserole is the ultimate comfort food for busy nights.
Ingredients
4 boneless, skinless chicken breasts
1/2 onion, diced
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn, drained
1 can (10.5 oz) cream of chicken soup
1 can (10 oz) diced tomatoes with green chiles (like Rotel)
1 cup milk (or heavy cream)
1 tbsp taco seasoning
1 tsp paprika
1 tsp black pepper
3 cups cooked white rice
2 cups shredded sharp cheddar cheese
Instructions
1. Place chicken in bottom of crockpot. Top with onions, beans, corn, tomatoes, soup, milk, and seasonings.
2. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
3. Remove chicken, shred with forks or mixer, and return to crockpot.
4. Stir in cooked rice and 1 cup shredded cheese.
5. Top with remaining cheese, cover for 3–5 minutes until melted.
6. Serve warm with optional toppings like sour cream, cilantro, or avocado.
Notes
Swap cheddar with Monterey Jack or Mexican blend for a twist.
Use frozen chicken and cook directly from frozen — just add 1 hour.
Great as a freezer meal: freeze all ingredients (except rice and cheese), thaw, then cook.
- Prep Time: 10 mins
- Cook Time: 6 hours
- Category: Casserole
- Method: Slow Cooker
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Fat: 22g
- Carbohydrates: 35g
- Protein: 18g