Light Crock Pot Fiesta Chicken & Rice Bowls are loaded with lean chicken, brown rice and pico de gallo for a healthy dish weeknight dinner recipe you can throw in your slow cooker!
Light Crock Pot Fiesta Chicken & Rice Bowls
Light Crock Pot Fiesta Chicken & Rice Bowls are loaded with chicken, brown rice and pico de gallo that makes a healthy dish you can throw in your slow cooker for an easy and delicious meal that will be ready to serve when you get home from work!
I am excited to be sharing this recipe over on my friend Julie’s blog, Julie’s Eats and Treats today. She is currently taking a nice long maternity leave after her adorable baby girl was born.
OK, so long is all relative. She is taking three months off, which most of us Americans think is very generous. Did you know that in most other countries, they typically get a minimum of six months off PAID! My German host-sister, who is a doctor, was able to take the first year of her little guy’s life off on paid leave through the state. Can you even imagine?!
Well, i doubt the American system is going to change any time soon, but if you would like to check out how poorly we rate in comparison to other countries, check out this article. I won’t be holding my breathe for a year off when I have children though, I will be, just like Julie, more than happy to have three months off.
How to Make Light Crock Pot Fiesta Chicken & Rice Bowls
This recipe for Light Crock Pot Fiesta Chicken & Rice Bowls couldn’t get any easier! It’s a perfect recipe to make while you are on maternity leave and have little to no time to do anything but care for your newborn. Throw everything in your Crock Pot and let it cook on low for 5-6 hours or high for 3-4 hours. When it is done, shred the chicken and stir it back into the rice.
Top the Chicken & Rice Bowls with your favorite healthy fixings. I personally love avocado for some healthy fat along with pico de gallo, queso fresco and plain Greek yogurt for freshness. A nice squeeze of lime juice would be another great addition!
- 1 lb. chicken breasts
- 1 c. brown rice, uncooked
- 1 10 oz. can red enchilada sauce
- 1 4 oz. can chopped green chilis
- 1/2 c. chicken broth
- 1 medium onion chopped
- 1 tsp. cumin
- 1/4 tsp. salt
- 1 avocado
- 1 c. pico de gallo
- 1/2 c. queso fresco crumbled
- 1 c. non-fat plain Greek yogurt or light sour cream, OPTIONAL
- Spray your Crock Pot with non-stick spray and add the chicken, rice, enchilada sauce, green chilies, chicken broth, onion, cumin and salt. Stir to combine and cook on low for 5-6 hours or high for 3-4 hours.
- Shred the chicken when the cooking is complete and stir it back into the rice. Serve topped with pico de gallo, queso fresco and Greek yogurt.
Recipe originally found on Julie's Eats & Treats
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Nutrition Information:Yield: 4 Serving Size: 4 people
Amount Per Serving: Calories: 470Total Fat: 16gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 111mgSodium: 1229mgCarbohydrates: 32gFiber: 7gSugar: 11gProtein: 49g
Provided nutrition data is only an estimate. If you are tracking these nutrients for medical purposes, please consult an outside, trusted source.