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  • Tips From Pips

Crockpot Chicken and Veggies Rice Bowl

Updated: Dec 13, 2022



Ingredients:

  • 1-pound boneless, skinless chicken breast (2 to 3) or thighs

  • 1 16 Oz. jar of Chunky medium salsa

  • 1 15 oz. can black beans, rinsed & drained

  • 2 ears of fresh corn, kernels sliced off or 1 ½ cups frozen corn kernels

  • ¼ Cup chopped onion

  • 1 scallion, chopped

  • 1 red pepper, chopped

  • 1 yellow pepper, chopped

  • Salt, pepper to season

  • 2 garlic cloves, minced (or 1 T garlic powder)

  • 1 tsp ground cumin

  • 2 T cilantro

  • 4 Cups Cooked Brown Rice

  • 2 Cups shredded cheddar cheese

  • Sour cream (optional)


Directions:

  1. Preheat oven to 375 degrees. Season the chicken with salt and pepper and bake in the oven for 20 minutes.

  2. Meanwhile to a crock pot add the salsa, black beans, corn, onion, scallion, red and yellow peppers, garlic, cumin, cilantro and salt & pepper. Stir to combine.

  3. Top with the roasted chicken.

  4. Set the crockpot on Low for 5 hours or on high for 3 hours.

  5. Transfer the chicken onto a plate and shred with 2 forks. Return to the crockpot and mix all together.

  6. Serve over the cooked rice and top each bowl with the shredded cheddar cheese and sour cream (if desired).

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