Light Crock Pot Fiesta Chicken & Rice Bowls loaded with chicken, brown rice and pico de gallo for a healthy dish you can throw in your slow cooker for an easy and delicious meal!
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Light Crock Pot Fiesta Chicken & Rice Bowls are loaded with chicken, brown rice and pico de gallo for a healthy dish you can throw in your slow cooker for an easy and delicious meal that will be ready to serve when you get home from work!
Hey guys, this is Julie’s friend Danielle here, from The Creative Bite. Right now Julie is probably sitting in her beloved rocker, eating one of her yummy baked goods all while snuggled up with her girls, enjoying her maternity leave. So, while she is busy being a slacker, we are going to talk all about this light and easy Mexican dish! 😉
Mexican food is one of my favorites. Not only is it packed with flavor, but it is so easy to make healthy with all of the veggies typically incorporated into any Mexican dish. It’s that time of year again, where we are all starting to think about getting our act together, heading back to the gym and watching what we eat. We all know it isn’t easy though. Frankly, when I get home from the gym after work, I just want to kick up my feet and relax. Slaving over the stove does not always sound appealing. That is why this is the best time of year to dust off your Crock Pot and put that bad boy to good use!
Simply toss the chicken, rice, onions, green chilies and enchilada sauce into the Crock Pot before you leave for work, and when you get home, top it with some pico de gallo, avocado and queso fresco for a healthy but hearty meal that will satisfy your whole family!
Recipe Originally Posted – 1/4/15
Light Crock Pot Fiesta Chicken & Rice Bowls
- 1 lb. uncooked chicken, cubed
- 1 c. uncooked brown rice
- 1 can (10 oz.) enchilada sauce
- 1 can (4 oz.) chopped green chilies
- 1/2 c. chicken broth
- 1 medium onion, chopped
- 1 tsp. cumin
- 1/4 tsp. salt
- 1 avocado
- 1 c. pico de gallo
- 1/2 c. queso fresco, crumbled
- OPTIONAL - 1 c. non-fat plain Greek yogurt or light sour cream
Spray your Crock Pot with non-stick spray and add the chicken, rice, enchilada sauce, green chilies, chicken broth, onion, cumin and salt. Stir to combine and cook on low for 5-6 hours or high for 3-4 hours. Serve topped with pico de gallo, queso fresco and Greek yogurt.
by Julie Evink
|Amount Per Serving||As Served|
|Calories 2674kcal Calories from fat 1087|
|% Daily Value|
|Total Fat 121g||186%|
|Saturated Fat 34g||170%|
|Dietary Fiber 29g||116%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
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