If you’re tired of thanksgiving food but looking for a simple family dinner, try this crockpot chicken dish!! (Dairy free!) This recipe’s been on my site for about a year now, but I did a little remix of it- see below!!

The recipe:

Prep your veggies by dicing your red onion and green pepper, then finely chopping your cilantro.

In your crockpot add your chicken breast, corn, red onion, green peppers, taco seasoning, enchilada sauce, and water. Give it a little mix then cook on high for about 5 hours.

The chicken breast should be tender and easy to shred. I removed the breasts to dice and shred then place back in the crockpot.

Then add in your black beans, cilantro, lime juice and flour to thicken. Give it a stir and allow to cook for an additional 20-30 minutes.

As it continues to cook, I made rice on the side mixed with salsa verde. My ratio was 1 parts salsa verde to 4 parts cooked rice.

Now it’s time to assemble your bowls! Add your salsa verde rice to the bowl and and a generous scoop of your enchilada chicken on top!

I topped with avocado and tortilla chips! Feel free to add cheese but this version is dairy free!

Crockpot Chicken Enchilada & Rice Bowls

If you’re tired of thanksgiving food but looking for a simple family dinner, try this crockpot chicken dish!! (Dairy free!) This recipe's been on my site for about a year now, but I did a little remix of it- see below!!

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Total Time 6 hours hrs

Course Main Course

Cuisine Mexican

Servings 6

Equipment

• Slow cooker / Crockpot

Ingredients

  

1x2x3x

• ▢ 3 large chicken breasts, about 2 pounds
• ▢ 22 ounces enchilada sauce
• ▢ 1 can corn, strained & rinsed
• ▢ 1 can black beans, strained & rinsed
• ▢ 1 red onion, diced
• ▢ 1 green pepper, diced
• ▢ 1 cup water
• ▢ 1.5 tablespoon taco seasoning
• ▢ 1.5 tablespoon flour
• ▢ 1/3 cup cilantro, finely chopped
• ▢ 1 lime, squeezed
• ▢ 1 cup salsa verde
• ▢ 4 cups white rice, cooked
• ▢ Optional: 1 avocado to top, 1 cup crushed / shredded tortilla chips

Instructions

 

• Prep your veggies by dicing your red onion and green pepper, then finely chopping your cilantro.
• In your crockpot add your chicken breast, corn, red onion, green peppers, taco seasoning, enchilada sauce, and water. Give it a little mix then cook on high for about 5 hours.
• The chicken breast should be tender and easy to shred. I removed the breasts to dice and shred then place back in the crockpot.
• Then add in your black beans, cilantro, lime juice and flour to thicken. Give it a stir and allow to cook for an additional 20-30 minutes.
• As it continues to cook, I made rice on the side mixed with salsa verde. My ratio was 1 parts salsa verde to 4 parts cooked rice.
• Now it's time to assemble your bowls! Add your salsa verde rice to the bowl and and a generous scoop of your enchilada chicken on top!
• I topped with avocado and tortilla chips! Feel free to add cheese but this version is dairy free!

Video

@katieaustin

If you’re tired of thanksgiving food but looking for a simple family dinner, try this crockpot chicken dish!! (Dairy free!) This recipes been on my site for about a year now, but I did a little remix of it- see below!! Exact measurements: 3 large chicken breast- Around 1.8-2 lbs 22 oz enchilada sauce 1 can corn 1 can black beans 1 red onion, diced 1 green pepper, diced 1 cup water 1.5 tablespoon taco seasoning 1.5 tablespoon flour 1/3 cup cilantro 1 lime squeezed Mixed cooked rice 1 parts salsa verde to 4 parts rice I topped with avocado and tortilla chips! Feel free to add cheese but this version is dairy free!

♬ original sound – Katie Austin

Keyword Beans, Chicken, Corn, Crockpot

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