Slow Cooker Chicken and Rice Bowls
Takeout chicken and rice bowls at home.
Picking up dinner at your favorite Mexican burrito spot after a long day of work is a convenience that I know all too well. That being said, I wanted to enjoy the same meal for a fraction of the cost at home, without spending $15+ on ONE serving.
There is something SO incredibly satisfying about this perfectly balanced meal. It is full of fresh flavors, veggies and herbs, and offer the freedom to customize to to the whole family.
Convenient additions and customizations
The majority of making this is hands off time, letting the chicken cook in the slow cooker. I serve this chicken recipe over rice- I make mine in a rice cooker, but instant, microwave, or boil in bag rice are great options as well. I like to also add guacamole, pickled onions, pickled jalapenos, and corn salsa. Feel free to make these homemade or buy store bought if you want to save extra time! Chicken thighs, beans, and pork roasts are great protein options that can be used in this recipe.
Slow Cooker Chicken and Rice Bowls
Ingredients
Slow Cooker Pulled Chicken
- 2 chicken breasts
- Juice of 2 limes
- Juice of 1 orange or 1/4 cup
- 1/2 cup chicken broth
- 2 tbsp chopped garlic jarred or fresh
- 1-2 tbsp chili powder
- 2 tsp cumin
- 2 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp oregano optional
- 2 large pinches salt
Rice
- 1 cup white rice cook per bag instructions
- 1/4 cup cilantro
- Juice of 1 lime
Instructions
- Into a slow cooker, add chicken breasts, lime juice, orange juice, chicken broth, garlic, and spices listed. Cook on high for 4-6 hours, until internal temperature reads 165 degrees Fahrenheit.
- Remove chicken from slow cooker and allow to rest on a plate for 10 minutes.
- Shred chicken and place back into cooking liquid.
- Toss chicken in mixture to completely saturate chicken in sauce.
- Taste and adjust spices if needed. Serve over rice, top with pickled onions, pickled jalapenos, guacamole, corn salsa, or any other toppings you like!
