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Crockpot Chicken and Rice with Black Beans

27 Jul

afunfoodie

Serves 4

Prep Time: 15 minutes
Cook Time: 3-4 hours (on high); 7-8 hours (on low)

Ingredients:

  • 4 boneless skinless chicken breasts, cubed
  • 2 Tbsp. smoked paprika
  • 1 onion, diced
  • 2 cups cooked brown rice
  • 1 can S&W black beans, drained and rinsed
  • 1 cup corn, preferably cut off of cob
  • 1 can cream of chicken soup
  • 1 cup heavy cream or 2% milk
  • 1 cup shredded cheddar cheese
  • Salt and pepper, to taste

Directions:

  1. Sprinkle chicken breasts with smoked paprika and place in crockpot.
  2. Add remaining ingredients and cook on low for 7-8 hours or high for 3-4 hours.

                                          Nutrition Facts for 1 cup of Prepared Casserole

                         HEAVY CREAM                                                   2% MILK

HEAVY CREAM

2% MILK

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46 Comments

Posted by on July 27, 2012 in Beans, Crockpot, Entrees, Uncategorized

 

Tags: , , , , , , , ,

46 responses to “Crockpot Chicken and Rice with Black Beans

  1. Nancy

    August 3, 2012 at 10:19 pm

    Do you have a nutrition evaluation for this recipe?

     
    • afunfoodie

      August 4, 2012 at 2:32 pm

      I added nutrition facts for this recipe based on a 1 cup serving size. Nutrition Facts were generated from Genesis Software. Enjoy!

       
  2. Erin Bremser

    April 24, 2013 at 1:40 pm

    I’m making this tonight. I’m excited to try it. It looks delicious. It was SUPER easy to put together.

     
    • afunfoodie

      April 24, 2013 at 1:45 pm

      I love when a recipe can be super easy and delicious. Perfect for a weeknight meal. Let me know how it turns out. Good luck!

       
  3. Nicole

    June 2, 2013 at 11:16 am

    I think you mean high setting for 3-4 hours or low setting for 7-8 hours?

     
    • afunfoodie

      June 11, 2013 at 1:02 pm

      Thanks for pointing that out. I completely missed that one. Good thing you know what I’m thinking!

       
  4. Meg Biallas

    September 2, 2013 at 8:25 pm

    Do you toss in the chicken breasts raw or cooked?

     
    • afunfoodie

      September 3, 2013 at 7:13 am

      Hi Meg-
      I added raw chicken so it wouldn’t come out too dry. Just make sure the chicken is cooked all the way through (165F) before serving. You could certainly add cooked chicken if you prefer and then just use the crockpot to heat everything through. Good luck! I hope it turns out delicious.

       
  5. Amber

    September 13, 2013 at 4:06 pm

    After 7-8 hours, does the rice come out too soft?

     
    • afunfoodie

      September 13, 2013 at 5:06 pm

      Hi Amber-
      I didn’t have a problem with the rice being too soft. I did use brown rice and that seems to have more of a “bite” to it than white rice. Was this a problem for you?

       
  6. Amber

    September 13, 2013 at 6:07 pm

    Haven’t tried it yet. Just wanted to see if anyone had that problem before trying it. This sounds just like something my picky little eater will like!

     
    • afunfoodie

      September 13, 2013 at 6:10 pm

      I really hope it works well for you. If you’re concerned about the rice texture, you could even check after 4 hours on low. I personally had to leave it for 8 hours because of my work day. If the chicken is thoroughly cooked in less time, then feel free to cut the time down. So far, I haven’t heard any negative comments on the rice texture, but now I’m really curious. Please do let me know how it turns out for you. I need to remake this again too just to confirm. Thanks for your input. I really appreciate it!

       
  7. Sheri

    October 2, 2013 at 10:02 am

    Can this be doubled in the crock pot?

     
    • afunfoodie

      October 2, 2013 at 10:10 am

      Hi Sheri-

      I haven’t tried doubling the recipe. If you can fit all of the ingredients in your crockpot it should be fine to double, although the cook time may have to increase to account for the extra contents. Let me know if it works for you!

      Erin

       
  8. Sheri

    October 2, 2013 at 10:17 am

    Thank You Erin . With 2 teenage boys in sports, 4 servings wouldnt be enough LOL. I am going to make this over the weekend. Thank you for posting and I will let you know how the double batch turns out.

     
    • afunfoodie

      October 2, 2013 at 10:51 am

      Haha! I would definitely appreciate the feedback. I remember when my brother was in high school and how much he was a bottomless pit. My mom would say, “I just went grocery shopping yesterday. How are we already out of food!” I have never seen one human eat so much in my life. I can’t imagine 2!!! 🙂

       
  9. sheri

    October 8, 2013 at 7:29 pm

    LOVE LOVE LOVE this. I double d it (kinda) made a ton and the boys devoured it! My days start early so I cut the chicken, cooked the rice,& chopped the onion the night before. In the morning I put the chicken (8 piece s ) used 2 cans of soup, 2 cans of beans, kept the rice at 2 cups, about a cup and a half of corn, and almost a whole pack of cheese. ( i love cheese) I used 1 c of 2% milk and 1 c cream.was concerned milk would curdle but didn’t. I cooked it for 9 and a half hours and it was perfect! Thank you for posting! This definitely makes my life easier 🙂

     
    • afunfoodie

      October 8, 2013 at 7:45 pm

      Sheri-
      I’m so glad you like the recipe. It made my whole night hearing such a positive comment. Getting good feedback is the ultimate reason I love to cook and makes it all worthwhile. Soooo glad you enjoyed it!

       
      • sheri

        October 8, 2013 at 8:06 pm

        Yes I understand! No greater joy than cooking for my family, appreciate anything that makes my life easier, and your delicious concoction did just that! Thank you so much! From a very tired hockey / football mom!

         
  10. Courtney

    October 13, 2013 at 10:47 pm

    Would frozen chicken breasts be okay to use?

     
    • afunfoodie

      October 14, 2013 at 8:25 am

      Courtney-
      Frozen chicken breasts should work just fine. It might take a bit longer to cook through, but I wouldn’t think by too much. Hope you like it!

       
  11. Melissa

    August 12, 2014 at 9:58 am

    I forgot to add the milk. I’m hoping it’s not going to ruin. It’s cooking while I’m at work.

     
    • afunfoodie

      August 26, 2014 at 11:16 am

      Woops! You just made the reduced-calorie version so you were being healthy. That’s the story I would go with!

       
  12. karen

    August 25, 2014 at 10:12 pm

    Just curious. Do you stir this together before you cook, or just layer everything and stir at the end? I don’t have brown rice, just white rice, and am concerned that it will end up gummy if the rice is cooked ahead. I am wondering if raw white rice would work, or if not stirring may make a difference. (Or maybe I am worrying for no reason!) 🙂 Thanks. Sounds good.

     
    • afunfoodie

      August 26, 2014 at 12:00 pm

      Karen-
      I did give everything a quick stir to ensure the dry ingredients wouldn’t burn in the slow cooker. I would suggest simply substituting the cooked white rice in place of the brown rice. I would have to play around with the recipe a bit more to give you any advice on adding raw white rice to the recipe. Extra liquid would definitely be in order, but I’m not sure without testing it out. I hope everything turned out well for you. Let us all know if you made any changes to the recipe. Your learning’s are always welcomed here!

       
      • karen

        September 22, 2014 at 12:57 pm

        Just wanted to let you know that I made your recipe and the family all liked it. I used cooked white rice, and it came out great. Things I will do differently next time: cut the onion finer (my fault), add a little more salt (or I like the idea another poster suggested by adding some taco seasoning!) I also might try substituting cooked Hot Italian sausage to it. It might be an interesting twist…Anyway, thanks for posting! 🙂

         
      • afunfoodie

        September 22, 2014 at 1:01 pm

        Thanks for the feedback. I really like the idea of the Italian Sausage too. My husband would definitely like that! So glad your family enjoyed!

        Erin

         
  13. aslalawouldhaveit

    August 26, 2014 at 9:18 am

    I just came across this recipe and it looks fantastic! I plan to make it tonight! I was thinking of adding bell pepper (minced or strips) to the mix – do you think they would come out too mushy by the end of the cook time? Any information would be greatly appreciated!

     
    • afunfoodie

      August 26, 2014 at 12:05 pm

      Bell peppers? Why didn’t I think of that! I think if you throw the peppers in at the beginning they will be on the softer side, but probably not too much. It would certainly be more convenient to throw them in at the beginning. If you like your peppers on the crunchy side, I would just stir them in during the last hour or two of the cook. Let me know whatever you decide to do. I think it’s a great idea to get some added veggies in. Some thinly sliced red onion might not be a bad idea as well. Happy cooking!

      Erin

       
      • aslalawouldhaveit

        August 26, 2014 at 4:13 pm

        Soooooo, the verdict: YUMMY!! I added one packet of dry taco seasoning to the mix as well as a small red bell pepper! My rice came out a little mushy, but I think i may have cooked it a few extra minutes while I was chopping the onion, it was not a big deal though.

        I ate this both with a fork and then on a whole wheat wrap with a dollop of sour cream. I enjoyed it both ways and have plenty of leftovers for the week!

        Thanks for a great recipe! I will try something else from you next week!

         
      • afunfoodie

        August 26, 2014 at 5:12 pm

        I’m so glad you liked it. That makes my day! Thanks for the feedback. 🙂

         
  14. Anna

    September 21, 2014 at 11:17 pm

    Any chance you’ve experimented with uncooked rice yet? I’d really like to skip cooking the rice first.

     
    • afunfoodie

      September 22, 2014 at 11:50 am

      I have not tried this myself but here are some guidelines I found on adding uncooked rice to a crockpot recipe. If you try it, I would love to hear your feedback to see how it turns out!
      – White rice – add to the crock pot with 2 hours left of cooking time; add an additional 1 1/2 cups
      water or other liquid per 1 cup of rice to the crock pot. Cook on low heat.
      – Brown rice – add to the crock pot with 3 hours left of cooking time; add an additional 1 1/2 cups
      water or other liquid per 1 cup of rice to the crock pot. Cook on low heat.

       
  15. Lauren

    September 29, 2014 at 1:40 pm

    Wouldn’t the cooked rice be complete mush after that long in the crock pot? Would I add the rice at the very end?

     
    • afunfoodie

      January 2, 2015 at 9:00 am

      Hey Lauren-

      So sorry it took me forever to respond. Life with a baby leaves a little less time for blogging! I didn’t have the mush rice problem which honestly was really surprising to me as well. If you’re concerned you could definitely add the rice at the end, or you could add everything in the morning and just put the crockpot on warm. Everything is cooked so would be food-safe to do that way. Would love to hear your feedback.

      Erin

       
  16. Virginia

    October 22, 2014 at 1:15 pm

    I am trying this tonight. I have added raw brown rice and a can of Rotell ( tomatoes and green chilles) to add a little extra flavor. I am excited to see the end result. Will post the outcome and the families response 🙂

     
  17. Sandy

    December 6, 2014 at 8:49 am

    As I type this I’m preparing my brown rice…in the oven! It’s the best rice I’ve ever made and oh-so-EASY! Found the recipe here in Pinterest.

     
    • afunfoodie

      January 2, 2015 at 8:57 am

      Sandy-

      I would love for you to share that recipe. I’ve never heard of rice in the oven before, but sounds like it could add some toasty notes. Love the idea!

      Erin

       
  18. Rena

    January 2, 2015 at 7:11 am

    What’s the best way of preparing this with beans that aren’t canned? Should they be soaked overnight before cooking?

     
    • afunfoodie

      January 2, 2015 at 8:55 am

      Hi Rena-

      Happy New Year! I would definitely soak the beans overnight if you’re using dried. Then just add them to the crockpot in the morning with everything else. Let us know how it works for you. Would love to hear your feedback!

      Erin

       
  19. Mandie

    January 2, 2015 at 3:02 pm

    Hello! Would you mind sharing what brands of items you are using? I just added all of my ingredients into myFitnessPal, and mine ended up having more calories, fat, etc., even those I used 2% milk and cheese. I would love to know how to cut a few negatives out of this, and I think the problem might be the brands I’m using. I can’t think of anything else it could be. Thanks!

     
    • afunfoodie

      January 2, 2015 at 4:37 pm

      Hey Mandie-

      To be completely honest, I don’t remember the brands I used anymore. I used Genesis software to calculate the Nutrition Facts and in theory it shouldn’t matter what software you use the nutrients should come out the same, but that’s not always the case. I always use no salt added-type foods, etc if that helps. Did you make sure the serving size was for 185g? That could be causing some of the differences.

       
  20. Jordyn

    February 9, 2015 at 6:58 pm

    What if I don’t have any cream of (anything) chicken soup? any thing to put in its place?

     
    • afunfoodie

      September 10, 2015 at 6:51 am

      Sorry Jordyn I just read this now and am assuming it is too late for when you needed an answer but for future reference you could always mix up a homemade version at home.

      1 can chicken broth
      3/4 cup milk
      3/4 cup flour
      salt (you probably end up using much less than any canned version)

      Add the ingredients into a pot and whisk together. Heat over medium stirring constantly until thickened. That’s it!

       

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