Crock Pot Chicken Ensalada Bowls
This crock pot chicken ensalada bowl is a great lazy weekend or busy weekday meal. As it’s super easy to make in the morning and it’s packed with protein. You can substitute the dark kidney beans for your favorite beans. You can also choose a red salsa (whatever heat level you are comfortable with) or a green salsa. I love this healthy crock pot chicken meal because it keeps me full longer and helps me maintain my energy levels longer. You can also skip the rice if you find this is too much food for you. – Kara
Serves 8
Ingredients:
- 32 oz of boneless skinless chicken thighs
- 1/2 tsp of Garlic Powder
- 1 tsp of Cumin
- 1 tsp of Smoked Paprika
- 1 tsp of Taco Seasoning
- 2 cups of frozen corn
- 1 14.5 oz can of dark red kidney beans
- 1 1/2 cups of store bought salsa
- 2 cups of brown rice
- 2 cups of chopped romaine lettuce
- 1 large avocado, sliced
Directions:
Season your chicken first with the garlic powder, cumin, smoked paprika, and taco seasoning.
Place the chicken as the first base layer into the crock pot.
Then add the corn, the beans, and then the salsa. Gently stir these together, so everything is evenly mixed.
Set your crock pot to cook on low for 10 hrs or 4hrs on high.
Prepare your brown rice before the timer is done on the crock pot.
Chop up the lettuce and slice the avocado.
Once the crock pot is done, shred the chicken. Should pull apart very easily.
To serve, place the salad as the base layer in your bowl, then add the rice in the middle, and on top of the rice, add 1 cup of the chicken mixture. Add the avocado on the side and you can top it with a salsa or cilantro. Serve and enjoy.
Serves 8 | Calories per serving : 445 | Fat: 8.5 g | Carbs: 57.8 g | Net Carbs: 50.2 g | Protein: 30.2 g |Iron: 9 %
