Slow Cooker Chicken Enchilada Rice Bowls
by Gina Homolka - Skinny Taste Meal Prep
Ingredients
Chicken
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 teaspoon kosher salt
- 1 teaspoon cumin
- 1 8 ounce tomato sauce
- 1 garlic clove minced
- 1/2 tablespoon canned chipolte peppers in adobo sauce
- 1/8 teaspoon chipolte chili powder
- 3/4 cup shredded pepper jack or cheddar cheese
Bowls
- 3 cups brown rice heated
- 1 medium avocado sliced
Additional Toppings
- chopped fresh cilantro
- sliced fresh jalapeno peppers
- chopped scallions
- sour cream or Greek yogurt
Instructions
Prepare the chicken
- Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon cumin. Place in the slow cooker. In a medium bowl, combine the tomato sauce with the remaining salt and cumin, the garlic, chipolte peppers, and chili powder and mix well. Pour over the chicken. Cover and cook low for about 4 hours.
- When cooked, remove the chicken, shred with two forks, and return to the slow cooker. If eating right away, add the cheese, cover, and cook on high until the sauce is hot and the cheese melts, about 20 minutes.
Serve Now
- Divide the rice among 4 bowls, and top each one with 1 cup chicken and cheese, one-fourth of the avocado, and other toppings, if using.
Meal Prep
- Skip adding the cheese to the chicken in the slow cooker. Divide the chicken and rice among 4 airtight containers, add the cheese on top (it will melt once you reheat), and store. Place the avocado and the optional toppings in a separate container. To reheat, microwave in 30- second increments until hot. Add the avocado and toppings and serve.