Slow Cooker Chicken Bowl

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Hi! I’m Rose and I am constantly searching for easy and delicious recipes that can be prepared in the morning and enjoyed when life gets hectic around dinner time.  So I start with my first post with this super easy and healthy dish!   My goal is to bring you recipes that are made from scratch and easily put together. I hope I can inspire and help you get dinner on the table each night using your slow cooker.

With all of the craziness of the holidays I am looking forward to a new year and getting organized.


This recipe is great for those busy days when you only have a few minutes to throw everything in the slow cooker and go.  You do have to make the rice separately (instant brown rice is also a great idea) but if you don’t have time for that you can put the mixture in a tortilla, top with some shredded cheese, and voila easy dinner.

Ingredients:

3-4 chicken breasts

1 (14.5 oz.) diced tomatoes

1 (4oz.) fire roasted diced green chile

1 (15 oz.) can black beans, drained

2 Tbsp chili powder

1 ½ Tbs paprika

1 Tbsp cumin

1 Tbsp garlic powder

1 Tsp oregano

1 Tsp onion powder

1 Tsp salt

½ Tsp pepper

 

Directions:

Place chicken on bottom of slow cooker.

DSC_0018 copyMix chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and pepper in small bowl.

Sprinkle all seasoning over chicken.

Add black beans, diced tomatoes, chopped chiles on top of the chicken.

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Stir and mix all ingredients.

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Cover and cook for 8 hours on low, or for 4 hours on high.

Uncover and shred chicken with fork. It will be so tender that it should easily shred.

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Cook some rice. Top with the amazing chicken mixture and add toppings such as shredded cheese, cilantro, tomatoes, and a couple of wedges of limes.  Voila dinner is served.

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