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15Oct, 18
Crockpot Mexican Chicken Bowls Recipe
Clean Food Love

Clean Crockpot Mexican Chicken Bowls{NEW} Crockpot Mexican Chicken BowlsFire emoji

The weather has definitely shifted here in SLC. It’s windy, rainy, and pretty darn cold every day now. It’s even begun snowing overnight in the mountains! Looking eyes emoji

Time to get those Crockpots out!

This Crockpot Mexican Chicken Bowl recipe couldn’t be simpler! On top of simplicity it’s SUPER SATISFYING too!

You can really add or subtract any ingredients to your personal preference…

allow everyone to top their own bowls at dinnertime, OR divide these up into food prep containers for your work-week lunches.

Enjoy! Heart emojiRachel

Crockpot Mexican Chicken Bowls Meal PrepMakes about 5 servings
Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts
  • 1 large lime, juiced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • sea salt and fresh ground black pepper, to taste (I used 1/4 teaspoon of each)
  • 15 oz jar crushed tomatoes with juice
  • 15 oz black beans, rinsed and drained
  • 1.5 cups frozen, organic corn
  • 1 cup chicken bone broth
  • 4 oz diced green chiles
  • 1 small yellow onion, diced
  • 2 cloves fresh garlic, minced

Crockpot Mexican Chicken Clean Eeting DinnerTopping ideas:

  • a small bunch of chopped cilantro leaves, to garnish
  • 2 ripe avocados, diced to garnish
  • 2-3 jalapenos, sliced
  • 2 green onions, sliced
  • shredded cheese
  • plain Greek yogurt

Healthy Crockpot Mexican Chicken BowlsInstructions:

  1. Add all the ingredients except for the toppings to the bowl of your crockpot.
  2. Cook on LOW for 6-8 hours or on HIGH for 4-6 hours.
  3. Once the chicken is cooked, remove from the slow cooker and shred it using forks, or a KitchenAid mixer.
  4. Return chicken to the slow cooker, gently stir everything together and cook for an additional 30 minutes.
  5. Divide the Mexican chicken among 4-5 bowls and top with diced avocado, jalapenos, green onions, shredded cheese, Greek yogurt and lots of cilantro.

Enjoy!
Heart emoji
Rachel

Eat Clean Crockpot Mexican Chicken Salad

Clean Eating Crockpot Mexican Chicken Bowls!

Ingredients

  • 1.5 lbs boneless, skinless chicken breasts
  • 1 large lime, juiced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • sea salt and fresh ground black pepper, to taste (I used 1/4 teaspoon of each)
  • 15 oz jar crushed tomatoes with juice
  • 15 oz black beans, rinsed and drained
  • 1.5 cups frozen, organic corn
  • 1 cup chicken bone broth
  • 4 oz diced green chiles
  • 1 small yellow onion, diced
  • 2 cloves fresh garlic, minced
    Topping ideas:
  • a small bunch of chopped cilantro leaves, to garnish
  • 2 ripe avocados, diced to garnish
  • 2-3 jalapenos, sliced
  • 2 green onions, sliced
  • shredded cheese
  • plain Greek yogurt

Instructions

  1. Add all the ingredients except for the toppings to the bowl of your crockpot.
  2. Cook on LOW for 6-8 hours or on HIGH for 4-6 hours.
  3. Once the chicken is cooked, remove from the slow cooker and shred it using forks, or a KitchenAid mixer.
  4. Return chicken to the slow cooker, gently stir everything together and cook for an additional 30 minutes.
  5. Divide the Mexican chicken among 4-5 bowls and top with diced avocado, jalapenos, green onions, shredded cheese, Greek yogurt and lots of cilantro.
https://cleanfoodcrush.com/crockpot-mexican-chicken-bowls/

CleanFoodCrush Crockpot Mexican Chicken Bowl

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Rachel Maser Clean Food Crush
Mail us at:
Clean Food Crush LLC
1192 Draper Parkway
Suite #433,
Draper, UT 84020

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