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The Richmond avenue

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Slow Cooker Mexican Chicken Bowl

April 20, 2018

When you’re a working mom, your three best friends go by the names of Coffee, Dry Shampoo, and Crockpot. You often hang out with Malbec and Anything Carbohydrate and sometimes even Can I Just Febreeze This, but overall you stick to your three very best friends.
 
Lately all of our meals have been straightforward, simple, and have required little prep. This Mexican Chicken is so very easy because you can dump every thing in your slow cooker at lunch, head to work or run errands, and come back to a healthy and filling dinner. This chicken can be used in tacos or a salad, but we often make this in a bowl with cilantro lime rice, freshly diced tomatoes, avocado, grated cheese, sour cream, and chopped cilantro!

 

Slow Cooker Mexican Chicken Bowl
2018-04-20 11:54:27
Serves 6
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Prep Time
10 min
Cook Time
8 hr
Total Time
8 hr 10 min
Prep Time
10 min
Cook Time
8 hr
Total Time
8 hr 10 min
For the chicken
  1. 2 lbs. chicken breast (about 4 chicken breasts)
  2. 1 cup low-sodium chicken broth
  3. 1 (4 oz) can diced green chilies
  4. 1 can black beans, rinsed and drained
  5. 1 tbsp chili powder
  6. 1/2 tsp garlic powder
  7. 1/2 tsp onion powder
  8. 1/2 tsp paprika
  9. 1 1/2 tsp cumin
  10. 1/4 tsp crushed red pepper
  11. 1/4 tsp dried oregano
  12. 1 tsp coarse kosher salt
  13. 1/2 tsp black pepper
For the toppings
  1. cilantro lime rice
  2. sour cream
  3. diced tomatoes
  4. cheese
  5. cilantro
Instructions
  1. Place the chicken breasts in the slow cooker. Combine the dry seasonings in a small bowl, then sprinkle over the chicken breast. Add in the chicken broth, green chilies, and black beans. Cover and cook on low for 6-8 hours.
  2. Remove from slow cooker and shred chicken. Return back to slow cooker, stir, and let cook for another 10 minutes. Season to taste, then add to rice and top with desired toppings.
The Richmond avenue https://therichmondavenue.com/

 

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  1. judilyn says

    April 20, 2018 at 12:33 pm

    I would encourage you to make your beans from scratch in the Crock-Pot as well.

    They are no bother whatsoever (can be done on low overnight if your “low” isn’t too high a temperature), and they keep well in the refrigerator, and freeze equally well. Having a two-cup quantity on hand can absolutely enhance the deliciousness of a meal of fresh ingredients.

    Virtual hugs,

    Judie

    Reply
    • Jasmine says

      April 20, 2018 at 2:14 pm

      That’s a great idea, Judie! Thank you!! 🙂

      Reply
  2. cookingwithauntjuju.com says

    April 20, 2018 at 12:49 pm

    I’m not a working mom (how about retired) and this sounds good to me. I love using my slow cookers all year long – the chicken sounds wonderful 🙂

    Reply
    • Jasmine says

      April 20, 2018 at 2:14 pm

      Thank you!! 🙂 We love to use ours all year long, too!

      Reply
  3. Lynz Real Cooking says

    April 20, 2018 at 2:25 pm

    Sounds great and sounds like you are so busy!

    Reply
    • Jasmine says

      April 20, 2018 at 2:30 pm

      Thank you, Lynn!! Our little daughter definitely keeps our life full! I hope you and your family are doing wonderfully.

      Reply

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Jasmine

Welcome to The Richmond Avenue! I’m Jasmine – wife, mother, pup-mom, accountant, bibliophile, and lover of all things pasta. Some of my favorite moments in life revolve around food, family, and friends, so I created a site to share recipes and stories in celebration of those moments. Read More…

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