Slow Cooked Chicken Bowl

What's better than slow cooked chicken, beans, rice and cheese? This is such a quick and easy recipe that you can throw in the crock pot and come back to when it's time for dinner. Serve it with the toppings you enjoy like fresh tomatoes, green onions, sour cream and avocados. This also makes a delicious filling for burritos and freezes well.  


Ingredients:1 pound boneless, skinless chicken breasts about 2 large breasts2 tablespoons of olive oil3 teaspoons of onion powder2 teaspoons of garlic powder3 teaspoons of chili powder2 teaspoons of cumin1 teaspoon of salt and ground pepper to taste3 cups of chicken broth1 15 oz can of diced tomatoes, drained1 14 oz can of black beans, drained and rinsed2 3/4 cups of instant brown rice1 1/2 cups of shredded colby jack cheese

Instructions: Place chicken breasts in slow cooker. Pour chicken broth over chicken breasts and stir in canned tomatoes, olive oil, onion powder, garlic powder, chili powder, cumin, salt and pepper. Cook on low for about 4 hours, until chicken reaches 165 degrees. Remove chicken breasts from slow cooker. Turn slow cooker to high and stir in instant rice and black beans. Let cook 30-45 minutes on high, or until rice is tender. Add chicken back in, top with cheese and let cook a few minutes longer until cheese is melted. Serve with fresh diced tomatoes, sour cream, green onions, avocados or guacamole.


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