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Slow Cooker Southwest Chicken and Rice

Slow Cooker Southwest Chicken and Rice

Prep Time 25 minutes
Cook Time 6 hours
Total Time 6 hours 25 minutes
Servings 4 servings
Calories 707kcal


  • 4 bone-in skin-on chicken thighs
  • 1 tablespoon southwest seasoning
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 ½ cups brown rice
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1 teaspoon southwest seasoning
  • 8 oz can roasted garlic tomato sauce
  • 2 ½ 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 ½ cup water or broth and continue to cook on high for another 15-30 minutes


I cooked this from start to finish in my 4 quart multi cooker for 4 hours on high


Calories: 707kcal | Carbohydrates: 63g | Protein: 33g | Fat: 36g | Saturated Fat: 11g | Cholesterol: 156mg | Sodium: 507mg | Potassium: 863mg | Fiber: 5g | Sugar: 2g | Vitamin A: 615IU | Vitamin C: 4mg | Calcium: 127mg | Iron: 5mg