Slow Cooker Southwest Chicken Bowls
These chicken bowls were one of the first recipes I made when I began meal prepping. I love any kind of Mexican or Southwest food so it quickly became one of my favorites. They are super easy and they are still one of my go-to staples! I always have a few of these meals in my freezer. They freeze well, travel well, and can be eaten as they are, or with extra toppings!
Start by prepping chicken breasts. Place in the bottom of a slow cooker.
Mix together your favorite southwest spices! I use chili powder, cumin (I am in LOVE with cumin!), a little salt, pepper, and cayenne for some heat. Combine the spices and cover the chicken.
Pour 1 large can of diced tomatoes over the chicken.
Add water to the slow cooker so the chicken is completely covered. Cook on LOW for 3 hours.
After 3 hours, add rice, a can of black beans, corn, and more water. Cook for 3 more hours on LOW.
*If I make these on a day when I’m not busy, I just add the rice and water first. After 1 hour, I add the can of black beans. After 1 more hour, I add the corn. This way the corn is only cooked for 1 hour instead of 3. I like my beans and corn a little less mushy! It’s a time saver to add all at once though and it works just fine!
Once the rice seems cooked, remove the chicken. Shred it with two forks, then add it back to the slow cooker. Stir and cook for 5-10 more minutes, just until most of the liquid is absorbed into the chicken or evaporates.
*Sometimes I need to open the lid to let it evaporate. I will even cook it for a few minutes on high if there is a lot of water left!
The total cooking time ends up being just around 6 hours, but that can vary depending on the thickness of the chicken. Be sure yours is cooked!
At this point, the meal is ready to serve! Add your favorite toppings! I love to top mine with a little Greek yogurt and a sprinkling of cheese. You can add cilantro, sour cream, salsa, green onions, avocado, lettuce, tomato- whatever YOU like on a bowl!
Once the meal cools just a bit, this is a great opportunity to package this up if you made it for meal prep. I divide it up equally into my containers. I usually put them right into the freezer because they freeze well! They last for 2-3 months!
I SO look forward to these meals!
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Slow Cooker Southwest Chicken Bowls
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts
- 3 teaspoons chili powder
- 2 teaspoon cumin
- 1-1 ½ teaspoons cayenne (optional)
- 1-2 teaspoons salt
- 1 28 oz. can diced tomatoes
- 1 ½ cups water (divided in half)
- 1 cup brown rice
- 1 15 oz. can black beans (drained and rinsed)
- ¾ cup corn (frozen or canned)
Instructions
- Lay chicken breasts at the bottom of a slow cooker. Sprinkle salt, chili powder, cumin, and cayenne over the chicken breasts. Cover the chicken breasts with diced tomatoes. Add 3/4 cup of water to the slow cooker. Be sure the chicken is completely covered. Add more water if needed. Cover and cook on LOW for 3 hours.
- Add rice, black beans, and corn to the slow cooker. Also add the remaining water- 3/4 cup. Cover and cook on LOW 3 more hours. *Stir the rice every hour or so to check that there is enough water and that it is cooking evenly.
- When the rice seems cooked, remove the chicken from the slow cooker. Shred the chicken into smaller pieces and return to the slow cooker. Stir and cook for 5-10 more minutes. Remove lid to be sure the remaining water cooks off.*Total recipe cook time ends up being 6-7 hours. Always be sure your chicken is completely cooked.
- *If you are making this as part of meal prep, now is a great time to portion this into smaller containers. Refrigerate or freeze.
Notes
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