Print Recipe

Slow Cooker Chicken Enchilada Bowls

Servings: 8

Ingredients

  • 3 clove garlic
  • 1/2 medium onion
  • 1 medium bell pepper, red
  • 14 1/2 ounce diced tomatoes, canned
  • 1 none cooking spray
  • 2 pound chicken breast
  • 2 cup enchilada sauce
  • 1 teaspoon cumin, ground
  • 1 teaspoon chili powder
  • 1/2 teaspoon oregano, dried
  • 1 teaspoon salt
  • 15 ounce black beans, canned
  • 1 cup corn, frozen

Toppings

  • 8 medium tortillas, corn
  • 4 cup brown rice, cooked
  • 2 medium avocado
  • 1/4 cup cilantro
  • 1/2 cup Mexican cheese blend, shredded

Instructions

  • Mince garlic, and dice onion and red bell pepper into small pieces. Partially drain diced tomatoes by pouring off excess liquid from the top of the can.
  • Spray slow cooker with cooking spray. Drop in diced onion, then chicken breasts, then pour 1/2 cup of enchilada sauce so that it coats the chicken.
  • Next, pour in diced tomatoes, spices, salt, garlic, black beans, red bell pepper, and corn. Finally, pour 1 cup of enchilada sauce over everything and give a quick stir to the top ingredients.
  • Turn slow cooker on "low" for 7-8 hours. Once chicken is tender, mix everything well. Use the mixing spoon to help shred or break up chicken into pieces of desired size.
  • Serve over corn tortillas and/or cooked brown rice. Top with avocado, cilantro, cheese, and remaining 1/2 cup enchilada sauce, as desired.