Crockpot Chicken Enchilada Bowls

By |
Crockpot Chicken Enchilada meal prep recipe

Crockpot Chicken Enchilada Bowls

Noah Quezada RDN
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 2 hours 10 minutes
Course Main Course
Cuisine Meal prep
Servings 12 Servings
Calories 590 kcal

Equipment

  • 1 Crockpot

Ingredients
  

  • 555 g Brown Rice Uncooked
  • 48 oz Chicken Breast Skin Removed (1360 g)
  • 1 large Onion (128 g)
  • 2 large Bell Peppers Raw – 2 large (328 g)
  • 2 cans Black Beans Canned, Drained (29 oz) no salt added
  • 4 cups Chicken Broth Ready-to-Serve
  • 2 cana Corn Yellow, Canned, Drained
  • 12 oz Shredded Colby Jack Cheese
  • 19 oz Old El Paso Red Enchilada Sauce
  • 29 oz Diced Tomatoes with Green Chilies
  • 8 oz Green Chili Peppers Canned
  • 1 packet Taco Seasoning Reduced Sodium

Instructions
 

  • Wash and chop onion and bell peppers. Open and drain the beans and corn.
  • In a large slow cooker add in, chicken, corn, beans, taco seasoning, diced tomatoes, green chili’s, enchilada sauce, and diced bell peppers.
  • Stir to mix ingredients evenly.
  • Cover and cook on low for 6–8 hours or high for 3–4 hours, until chicken is fully cooked and tender.(165 degrees internal temperature)
  • Remove chicken, shred with two forks, then return to the slow cooker. Stir well to combine.
  • Prepare brown rice according to package directions. Use chicken broth in place of water.
  • Serve: 1 serving of cooked rice, Toped with ~400 grams of chicken enchilada mixture. Top with cheese and cilantro.

Notes

Calories: 590 kcal
Protein: 51 g
Carbohydrates: 61 g
Dietary Fiber: 6 g
Sugars: 6 g
Fat: 17 g
Saturated Fat: 8 g
Trans Fat: 0.1 g
Sodium: 855 mg
Keyword Crockpot, High Protein, Slow cooker