Easy Crock Pot Chicken and Rice Bowls

Looking for a super simple weeknight meal that you can get on the table quickly? Then you found this easy crock pot chicken and rice bowls recipe for a reason! Easy and minimal ingredients, this is a perfect add to a busy week, without much work required. And if that’s not enough, it also has different serving options, along with some great leftover ideas!

Ingredients/Recipe for Bowls:

• 3 skinless, boneless chicken breasts

• 14.5 oz can of tomatoes and green chiles (or whatever your favorite mix may be)

• 1 packet of chicken taco seasoning

• Avocado for topping/serving

• 2-3 bags of microwaveable brown or white rice for serving

• Any of your favorite toppings for rice bowls (beans, corn, etc.)

Lime Crema Ingredients (for topping):

• 1 cup of sour cream

• 1 lime

• 1-2 tsp of salt

• 1-2 tsp of garlic seasoning

Putting it Together:

Place the chicken breasts in the crock pot and season with the chicken seasoning. Then pour the tomato mixture over the top and place the crock pot on low for 3 hours.

After this, the chicken should be very tender and easy to shred. If not using a liner in the crock pot, shred the chicken up in the crock pot. If using a liner, remove the chicken breasts, shred, and then place the shredded chicken back in the crock pot, and give this all a good mix. Place back on low for 30 minutes. And remember, however you shred, the chicken will be HOT!

During the last 30 minutes, is a perfect time to whip up the simple lime crema sauce. First, zest your lime into a bowl, and then add the juice from the lime. Then, add the 1 cup of sour cream, 1 tsp. of salt, and 1 tsp. of garlic seasoning, and mix all together. To your taste buds’ liking, add more salt, garlic, or lime juice as needed.

 Serving

Microwave the rice and add your preferred amount to a bowl. Then, add in the chicken mix, add some cut up avocado, along with your other favorite toppings, and then drizzle the lime crema sauce over top.

These are also fantastic in your preferred soft shell taco. I like to use the corn street taco shells, and crisp them up on the stove top before filling up, and then like to add fresh cilantro and avocado on top, followed by the lime crema sauce. Feel free to add whatever toppings you prefer for your tacos.

Load of Crock Tip(s):

• If you have leftovers, this is great to spread over tortilla chips on a baking sheet, cover with cheese, and bake in the oven at 350 for about 30 minutes. Making a perfect pan sheet of chicken nachos;

• For any leftovers not used up, you can freeze the chicken in a freezer bag for up to 3 months, and then when you want to use, simply remove the night before and warm back up in the crock pot (or make the darn nachos!); and

• Feel free to experiment with all your favorite flavors and tastes you usually like with a taco or rice bowl, nothing is out of the question!

So simple and delicious! And just like that, dinner is served. Enjoy!