Katie Austin

Crockpot Chicken Enchilada & Rice Bowls

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!!


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

1 cup salsa verde

4 cups cooked white rice

Optional: 1 avocado to top, 1 cup crushed / shredded tortilla chips

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!