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Slow Cooker Chicken Enchilada Rice Bowls
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Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker
  • Serving Bowls

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can corn, drained
  • 1 (10 oz) can red enchilada sauce
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 2 cups cooked white rice
  • 1 cup shredded cheddar cheese
  • Fresh cilantro leaves
  • Lime wedges

Instructions
 

  • Place the chicken breasts in the slow cooker. Add the black beans, corn, enchilada sauce, chili powder, and cumin. Stir gently to coat the chicken.
  • Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and shreds easily.
  • Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the sauce and stir to combine.
  • Spoon the cooked white rice into four bowls. Top each bowl with the chicken mixture.
  • Sprinkle shredded cheddar cheese over each bowl. Add fresh cilantro leaves and serve with lime wedges on the side.

Notes

Cook the rice separately on the stovetop or in a rice cooker so it stays fluffy instead of soaking up too much sauce. If the finished chicken mixture seems thick, stir in a splash of water or extra enchilada sauce before serving. Leftovers keep well in the fridge for three days and reheat easily in the microwave with a damp paper towel over the bowl to keep the rice moist.
Course: Main Course
Cuisine: Mexican
Equipment: Slow Cooker, Serving Bowls