Crockpot Chicken and Veggies Rice Bowl
Updated: Dec 13, 2022
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)
Preheat oven to 375 degrees. Season the chicken with salt and pepper and bake in the oven for 20 minutes.
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.
Top with the roasted chicken.
Set the crockpot on Low for 5 hours or on high for 3 hours.
Transfer the chicken onto a plate and shred with 2 forks. Return to the crockpot and mix all together.
Serve over the cooked rice and top each bowl with the shredded cheddar cheese and sour cream (if desired).