Slow Cooked Fiesta Chicken & Rice Bowls
Ingredients
For the Chicken
- 10 oz can enchilada sauce or make your own
- 4 oz can chop green chilies
- 1/2 cup chicken stock
- 2 tsp ground cumin
- 1/2 tsp salt
- 1 lb chicken
- 1 cup onion chopped
Pico de Gallo
- 2 medium tomatoes deseeded and diced
- 1 small jalapeno diced very finely
- 2 tsp garlic crushed
- 1/4 cup onion diced very finely
- 1/4 cup cilantro minced
- 1 lime juiced
- Salt and pepper to taste
To Serve
- 2 9.9oz packages Veetee Dine In Whole Grain Brown Rice
- 1/2 cup cotija cheese crumbled
- 1 avocado cubed
- 14 oz can black beans
Directions
For the Chicken
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Blend the enchilada sauce, chilies broth, cumin and salt in a bowl.
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Add the chicken to your slow cooker, cover with the onions.
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Pour the enchilada sauce mixture over the top of the chicken and onions, and move around gently to ensure the chicken is covered.
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Cover, and cook chicken in slow cooker on high for 3 hours, or low for 5 hours.
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Remove chicken and let cool slightly. Reserve the sauce.
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Slice the chicken, ready for serving.
For the Pico de Gallo
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Combine all ingredients in a bowl, and test for seasoning (adjust if necessary)
To Serve
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Heat the Veetee Dine In Rice according to package directions. If desired, mix some of the reserved sauce from the chicken with rice.
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Heat black beans to the desired temp.
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Build your bowl: Rice, black beans and chicken.
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Pour extra sauce over the top (if desired).
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Top with pico de gallo, cotija, avocado, and extra lime wedges.
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Devour.