Slow Cooker Mexican Chicken & Brown Rice Bowls

I love my crock-pot, but I have to admit that I’ve struggled with finding really good crock-pot recipes.  Meaning they taste good and they’re healthy.  Maybe I am looking in the wrong places, but I haven’t had much luck.  Finally, we have a winner.  As much as I enjoy cooking, it is the best day when you know you will come home to a hot meal and zero dishes [If you’ve done them after the morning prep!].  This recipe may be useful to you as you do Thanksgiving prepping and planning this week.  At least you can save yourself one extra night of cooking before the big day!  I will be taking a little blog hiatus as I travel home to celebrate the holidays with family so don’t expect another recipe until probably next Thursday.  Happy Thanksgiving!

Slow Cooker Mexican Chicken & Brown Rice Bowlsadapted from chocolate broccoli

Serves: 6 [I had a little less then 2 lbs of chicken though so you may be able to serve 7 if you have the full 2 lbs]

Chicken
1.5 tablespoons chili powder
1/2 tablespoon cumin
1/2 tablespoon garlic powder
1 tablespoon dried oregano
1/4 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
2 pounds boneless, skinless chicken breasts
2 (15 ounce) cans low sodium fire roasted diced tomatoes
1 (15 ounce) can low sodium red kidney beans
1 (15 ounce) can low sodium black beans
1 (10 ounce) bag frozen corn
Rice
3 cups uncooked quick-cooking brown rice
2.5 cups low sodium vegetable broth
Juice of 1 lime, divided
3/4 teaspoons salt
1 tablespoon olive oil
Garnish
1 1/2 cups reduced fat sharp cheddar cheese
6 oz plain Greek yogurt
1/4 diced red onion
2 fresh jalapenos, diced with all seeds and ribs removed
 Instructions:
  1. Place chicken breasts in a single layer on the bottom of your slow cooker.  Sprinkle with chili and garlic powder, cumin, oregano, both black and cayenne peppers. Pour tomatoes, beans, and corn on top of the chicken.  Cover and set to LOW for 8 hours.
  2. Five minutes before the crock-pot is set to be done, bring the vegetable broth, olive oil and 1/2 of the limes juice to a boil in a medium sized pot.  Once boiling, add rice,  cover and reduce heat to low.  Cook for about 5 minutes, until rice is cooked. Remove from heat.  Squeeze remaining 1/2 of the lime juice over rice and mix in as you fluff.
  3. After 8 hours of cooking, removed the lid of the crock pot and stir with a fork to shred the chicken (it should shred easily).
  4. Build the “bowls” by placing rice on the bottom, then the chicken mix, then the garnishes.  Garnishes listed above should be divided evenly between all 6 bowls.
Nutrition Facts (per serving): 563 calories, 9.6g fat [2.9g saturated], 63g carbohydrate [14g fiber!], 56g protein!
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