Slow Cooker Chicken Bowl (Print Version)
# Ingredients:
→ For the Chicken
01 -
2 boneless, skinless chicken breasts or thighs
02 -
1 (15 oz) can black beans, drained and rinsed
03 -
1 (15 oz) can corn, drained
04 -
1 (10 oz) can diced tomatoes with green chilies
05 -
1 cup salsa (mild, medium, or hot)
06 -
1 1/2 cups low-sodium chicken broth
07 -
1 tablespoon lime juice
08 -
1 teaspoon chili powder
09 -
1 teaspoon ground cumin
10 -
1/2 teaspoon garlic powder
11 -
1/2 teaspoon onion powder
12 -
1/2 teaspoon smoked paprika
13 -
1/2 teaspoon salt
14 -
1/4 teaspoon black pepper
→ For the Rice
15 -
1 cup long-grain white or brown rice, uncooked
→ Optional Toppings
16 -
Shredded cheese (cheddar, Monterey Jack, or Mexican blend)
17 -
Avocado or guacamole
18 -
Fresh cilantro, chopped
19 -
Sour cream or Greek yogurt
20 -
Diced tomatoes
21 -
Jalapeños
22 -
Tortilla chips or strips
# Instructions:
01 -
Add chicken breasts to the bottom of the slow cooker. Pour in black beans, corn, diced tomatoes, salsa, and chicken broth. Sprinkle chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper over the top. Squeeze in lime juice. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the chicken is tender and easily shreds.
02 -
Remove the chicken from the slow cooker and shred with two forks. Stir in uncooked rice, then add the shredded chicken back into the slow cooker. Cover and cook on HIGH for 30-40 minutes, or until the rice is tender. Check occasionally and stir to prevent sticking.
03 -
Scoop into bowls and top with your favorite toppings like cheese, avocado, sour cream, and fresh cilantro. Enjoy!
# Notes:
01 -
To add more spice, include ½ teaspoon cayenne pepper or a diced jalapeño.
02 -
For a shortcut, use microwaveable rice instead of cooking it in the slow cooker.
03 -
Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.