Crock Pot Fiesta Chicken Rice Bowls
Chicken, brown rice, green chiles, and enchilada sauce cook together before fresh fiesta toppings are added.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 1 pound boneless skinless chicken breast cut into cubes
- 1 cup brown rice uncooked
- 1 10-ounce can enchilada sauce
- 1 4-ounce can chopped green chiles
- 1/2 cup chicken broth
- 1 medium yellow onion chopped
- 1 teaspoon ground cumin
- 1/4 teaspoon salt
- 1 avocado sliced
- 1 cup pico de gallo
- 1/2 cup queso fresco crumbled
- 1 cup plain Greek yogurt
Instructions
Instructions
- Lightly coat the slow cooker insert with cooking spray.
- Add the chicken, brown rice, enchilada sauce, green chiles, broth, onion, cumin, and salt; stir well.
- Cover and cook on high for 3 to 4 hours or on low for 5 to 6 hours, until the rice is tender and the chicken reaches 165°F.
- Stir the mixture, divide it among four bowls, and top with avocado, pico de gallo, and queso fresco.
- Add Greek yogurt if desired and serve hot.