Slow Cooker Southwest Chicken and Rice
Well, I’m starting to feel like the start of fall has actually arrived around here. Only 55 degrees yesterday afternoon which required me to wear a sweater when out running errands so I think that pretty well seals the deal. Now, I pretty much use my slow cooker year round, but I know for many of you the true kick off for slow cooker season is the switch to cooler temps. And what better way to kick it off (or keep it going) than with this Southwest flavor-inspired chicken that cooks in the slow cooker right along with the rice.
I’ve played around quite a lot with making rice in the slow cooker and I’ve recently found my new favorite method. I’ve found that sautéing the rice for just a few minutes helps it hold up to the amount of time it takes in the slow cooker without losing it’s usual texture. I use my multi-cooker to do it all in one pan.
I also strongly promote using bone-in and skin-on chicken thighs. It’s the right flavor and texture to go with these intense spices and you won’t be sorry you tried it!
Now the only question is… what veggie will you make as your side? Green beans, brussels sprouts, a side salad… I guess pretty much anything green would be my suggestion!
Slow Cooker Southwest Chicken and Rice
- 4 bone-in skin-on chicken thighs
- 1 tablespoon southwest seasoning
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 1/2 cups brown rice
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon southwest seasoning
- 8 oz can roasted garlic tomato sauce
- 2 1/2 cups chicken broth
- Sprinkle skin side of chicken well with 1 tablespoon of southwest seasoning
- Melt butter and oil in skillet (or multi cooker) over medium to high heat
- Add chicken skin side down and let sizzle for 5-6 minutes or until chicken is nicely browned. Don't move while it's cooking to keep the chicken in good contact with the pan for a nice brown crust.
- Remove chicken from pan and add rice to remaining oil/butter in pan
- Saute while stirring for 2-3 minutes until rice is just lightly toasted
- Add rice to slow cooker along with onion powder, garlic powder and 1 teaspoon of southwest seasoning
- Stir in tomato sauce and chicken broth
- Add chicken on top skin side up
- Cover and cook on high for 3-4 hours or low for 6-8 or until chicken is fully cooked through
- Remove chicken and stir rice well
- If rice is not fully cooked you may add another 1/2 cup water or broth and continue to cook on high for another 15-30 minutes
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Can’t get enough of that Southwest Flavor? How about these chicken drumsticks?!
Or even these chicken sandwiches?
This looks delicious. How about chicken breaststroke instead of thighs?
Yes, any bone-in chicken should be fine!
Hi. If I have only white rice can I use that. Thank you
You can use white rice, but I haven’t tested it with this recipe to give you exact cooking times and measurements. Feel free to experiment!!
hi – is it possible to do it without a slow cooker? this looks delicious!
But I am a house of 1 – and the slow cooker isn’t feasible for me.
yes, I think you could just do the whole thing in one skillet. I’m not sure on the total time, but cover and cook and then check the chicken every 30 mins or so until done!
thank you! i can’t wait to try it!
Looks tasty. How do I doubled this recipe be?
Hi Joy! You can simply double everything but you will need to use a 6 or 7 quart slow cooker to make it all fit! Let me know how it turns out for you!
I was so excited to make this however my brown rice didn’t cook fully! It had been 4 full hours in the crock pot on high. I ate it anyway because I was so hungry. I noticed you said “if rice is not cooked enough add more water and cook 15-30 minutes however I think my rice needed much longer and it was already water-ey. Any advice?
oh no Sarah, how frustrating!! Do you happen to know what type of brown rice you used? Long grain? Short grain? The only thing that comes to mind is that it didn’t cook long enough. But since you said it was on high for 4 hours that makes me wonder if the slow cooker was getting hot enough? I am thinking this because of there still being liquid remaining in the slow cooker meaning since the rice didn’t absorb it all it still needed more time to cook. Any chance the measurement of the rice could have been off? Maybe using a “cup” for a rice cooker instead of a regular measuring cup? Grasping at straws just trying to come up with a reason that might help…
Hi Jennifer, I was searching for new crockpot recipes and stumbled across this one. Will definitely make this soon, thanks!
This looks like one hearty and delicious dish. So easy to make too – which makes the recipe that much more appealing.
Looks yummy! I’m all over the skin on, bone in thing…way more tasty! What southwest seasoning do you use, recommend or have found works well, if I may ask? Even a hint of what spices and I’m sure I can find a “recipe” online for mixing a batch up. Thanks so much!
Hi Chris! I’m working my way though a bit bottle of the Archer Farms Southwest Seasoning from Target and I’m loving it. I’ve also used McCormick’s which is good also. Hope that helps!
The crockpot chicken and rice looks delicious! I love this kind of one pot meal. Would definitely give this recipe a try.
Jennifer this looks delicious! What brand/type of southwest seasoning do you recommend?
Hi Carrie! I love the Archer Farms brand from Target.