Slow Cooker Southwest Chicken Bowls
These chicken bowls are delicious, filling, and are super easy to make! You can customize these to include anything you'd like! They are my go-to meal prep recipe!
Servings: 6 servings
Calories: 275kcal
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
Top these bowls with anything you'd like! Try some reduced-fat shredded cheese, non-fat Greek yogurt, green onions, cilantro, salsa, hot sauce, shredded lettuce, tomatoes, or avocados!
Portion Fix Container Counts: (1 serving, before toppings)
1 red 2 yellow 1/2 green