Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 1 large red bell pepper, diced
- 1 large green bell pepper, diced
- 1 cup corn kernels
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- Fresh cilantro, chopped
- Juice of 1 lime
- Sliced avocado and lime wedges for topping
Instructions
- Place chicken breasts in the slow cooker and season with chili powder, cumin, paprika, salt, and pepper.
- Cover and cook on low for 6 hours or high for 3 hours until chicken is tender and easily shredded.
- Remove chicken, shred with two forks, and set aside.
- Cook rice separately or use the slow cooker to cook rice along with chicken, following your preferred method.
- Once cooked, assemble the bowls by layering rice, shredded chicken, diced peppers, corn, and cheese.
- Garnish with cilantro, a squeeze of lime, sliced avocado, and additional toppings as desired.
Notes
- You can prepare the ingredients ahead for quick assembly.
- Adjust spice levels to your preference by adding more chili powder or hot sauce.
- For a vegetarian version, substitute the chicken with tofu or extra vegetables.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow cooker
- Cuisine: Mexican-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 6g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg