Name: Light Crock Pot Fiesta Chicken & Rice Bowls
Prep time: 15 min
Cook time: 160 min
Total time: 175 min
Yield: 4
Ingredients: 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

Light Crock Pot Fiesta Chicken & Rice Bowls

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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

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!

5 from 1 vote

Print Pin Rate

Course: Main Course

Cuisine: American

Prep Time: 15 minutes

Cook Time: 2 hours 40 minutes

Total Time: 2 hours 55 minutes

Servings:

Calories: 701kcal

Author: Julie Evink

Ingredients

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

Instructions

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.

Nutrition

Tried this recipe?Follow me @julieseatsandtreats and mention #julieseatsandtreats!

Light Crock Pot Fiesta Chicken & Rice Bowls

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!

5 from 1 vote

Print Pin Rate

Course: Main Course

Cuisine: American

Prep Time: 15 minutes

Cook Time: 2 hours 40 minutes

Total Time: 2 hours 55 minutes

Servings:

Calories: 701kcal

Author: Julie Evink

Ingredients

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

Instructions

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.

Nutrition

Tried this recipe?Follow me @julieseatsandtreats and mention #julieseatsandtreats!

Comments

Kimberly says
January 17, 2017 at 12:46 pm
I am looking for the calorie info on the crockpot fiesta chicken and rice bowl
Emily Shore says
January 17, 2017 at 7:10 pm
Very upset as I just wasted a bunch of chicken and rice on this recipe and I dont have the budget for that, we are a very low income family and get by on paycheck to paycheck. I followed the instructions to a tee and I think your ratio of liquid to rice is completely off because it’s been over four hours, and my rice is uncooked but my chicken is just fine. The dish is a complete waste!
Carol says
January 27, 2017 at 11:48 am
I’m so surprised that so many had trouble with uncooked rice. When it was all done, mine was mushy rice. I liked the flavor so I think I would rather make this as a sauce and serve it over rice. Like you said, it depends on the temperature of your crock pot.
Karen says
February 14, 2017 at 12:29 pm
When I saw brown rice, I was worried. After I read the comments, I tweaked it a little bit:
1. I used 1lb boneless, skinless chicken thighs. Because I like dark meat. I did not chop it.
2. I used 1/2 cup brown rice.
3. I used 1 cup chicken broth.
4. Cooked on low for 5 hours.
It turned out wonderful and the rice was cooked. Family loved it. Thanks for sharing.
- Julie Evink says
  February 14, 2017 at 2:37 pm
  Great ways to adapt the recipe Karen!
Sylvia says
February 19, 2017 at 7:31 am
The brown rice didnt cook all the way for me even leaving it at low for 6 hrs. The chicken was done. Any tips?
Jessica says
March 18, 2018 at 8:18 pm
A girlfriend made this and I loved it! She passed the link on to me, Andy while family has love this meal. The first time I cooked it, I put the salsa in with it, and it turned out great. I have always added a little more enchilada sauce. I double the recipe and leave the chicken whole, then shred it at the end!
I love that it’s gluten free and left overs are just as delicious! I like serving it with sour cream or Greek yogurt, and tortilla chips. I’ll even put out a little spread with salsa, sour cream, guacamole, chips, shredded cheese, and jalapeños.
Even my picky eater loves it!
- Julie Evink says
  March 24, 2018 at 10:54 am
  So glad you enjoyed it Jessica!
patty says
August 7, 2018 at 1:21 pm
i have made this in the past and loved it! i’m actually cutting meat out of my diet and was thinking of putting black beans instead of chicken. Should i add it in with the rest of the ingredients? any recommendations? Thanks!
- Julie Evink says
  August 20, 2018 at 11:49 am
  I would add it with the rest of the ingredients, but I have never tested it like that. Let me know how it goes!
Debbie says
March 2, 2019 at 3:41 am

This is my 29 year old daughters favorite dish. When I asked her what she wanted for her birthday dinner this year, she requested this recipe. I have made it several times and now all the girls at work are trying it as well. Easy to make and tastes amazing.
- Julie Evink says
  March 4, 2019 at 11:10 am
  That’s wonderful to hear! So glad you enjoy it!