Crockpot Mexican Chicken Bowls For ME, Back-to-School means using my Slow Cooker…
Crockpot Mexican Chicken Bowls? For ME, Back-to-School means using my Slow Cooker a lot more often! Just makes life SO EASY! I NEED EASY! ??
Time to get those Crockpots out, friends!
This Crockpot Mexican Chicken Bowl recipe couldn’t be simpler! On top of simplicity its SUPER SATISFYING too! You can really add or subtract any ingredients to your personal preference…allow everyone to top their own bowls at dinnertime, OR divide these up into food prep containers for your work-week lunches. Enjoy! ❤Rachel
makes about 5 servings
1.5 lbs boneless, skinless chicken breasts
1 large lime, juiced
1 tsp ground cumin
1 tsp smoked paprika
sea salt and fresh ground black pepper, to taste (I used 1/4 teaspoon of each)
15 oz jar crushed tomatoes with juice
15 oz black beans, rinsed and drained
1.5 cups frozen, organic corn
1 cup chicken bone broth
4 oz diced green chiles
1 small yellow onion, diced
2 cloves fresh garlic, minced
a small bunch of chopped cilantro leaves, to garnish
2 ripe avocados, diced to garnish
2-3 jalapenos, sliced
2 green onions, sliced
plain Greek yogurt
Add all the ingredients except for the toppings to the bowl of your crockpot.
Cook on LOW for 6-8 hours or on HIGH for 4-6 hours.
Once the chicken is cooked, remove from the slow cooker and shred it using forks, or a kitchenaid mixer.
Return chicken to the slow cooker, gently stir everything together, and cook for an additional 30 minutes.
Divide the Mexican chicken among 4-5 bowls and top with diced avocado, jalapenos, green onions, shredded cheese, Greek yogurt and lots of cilantro. Enjoy!