Slow Cooker Chicken and Rice Bowls
This recipe is so flavorful, nutritious, customizable, and perfect for meal prepping!
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!
Notes
This meal is a staple if you are looking for a low effort but still delicious meal. With the crock pot doing the cooking for you, the hands on time of this recipe is primarily to prepare toppings. I have linked my corn salsa recipe, but the beauty of a recipe like this is that you can get store bought toppings in a pinch, such as pickled onions, pickled jalapenos, guacamole, salsa, the options are infinite.