Light Crock Pot Fiesta Chicken & Rice Bowls

User Reviews

4.5

58 reviews
Excellent
  • Prep Time

    15 mins

  • Cook Time

    2 hrs 40 mins

  • Total Time

    2 hrs 55 mins

  • Servings

    4

  • Calories

    701 kcal

  • Course

    Main Course

  • Cuisine

    American

Light Crock Pot Fiesta Chicken & Rice Bowls

This recipe delivers a one-pot slow cooker meal featuring cubed chicken and brown rice cooked with enchilada sauce, green chilies, and spices to create a flavorful base. The dish is completed with toppings like pico de gallo, queso fresco, avocado, and optionally plain Greek yogurt or light sour cream. The chicken becomes tender while the rice absorbs the savory sauce, crafting a satisfying Mexican-inspired bowl that simplifies meal preparation.

Description

The Light Crock Pot Fiesta Chicken & Rice Bowls combine chicken, brown rice, enchilada sauce, green chilies, chicken broth, onion, cumin, and salt cooked together in a slow cooker. The slow cooking process allows the chicken to become tender and the rice to soak up the saucy blend of flavors, resulting in a hearty and cohesive base. The modest seasoning keeps the flavor approachable and balanced.

Once cooked, the dish is served in bowls topped with fresh pico de gallo, creamy queso fresco, slices of ripe avocado, and optionally plain Greek yogurt for a mild tang and creaminess. These toppings add texture and freshness, contrasting nicely with the warm, savory rice and chicken mixture.

This recipe suits a convenient, comforting dinner, especially as the crock pot does most of the cooking unattended. The assembled bowls provide a wholesome, filling meal combining protein, grains, and fresh vegetables.

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Ingredients

Servings
  • 1 lb. chicken cubed, uncooked
  • 1 c. brown rice uncooked
  • 1 can 10 oz. enchilada sauce
  • 1 can 4 oz. chopped green chilies
  • 1/2 c. chicken broth
  • 1 onion chopped, medium
  • 1 tsp. cumin
  • 1/4 tsp. salt
  • 1 avocado
  • 1 c. Pico de Gallo
  • 1/2 c. queso fresco crumbled
  • plain Greek yogurt optional, or light sour cream

Instructions

  1. 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 Information

Show Details
Calories 701kcal (35%) Carbohydrates 67g (22%) Protein 34g (68%) Fat 33g (51%) Saturated Fat 10g (50%) Cholesterol 105mg (35%) Sodium 1432mg (60%) Potassium 831mg (18%) Fiber 7g (28%) Sugar 12g (24%) Vitamin A 1415IU (28%) Vitamin C 55.4mg (62%) Calcium 227mg (23%) Iron 4.1mg (23%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 701 kcal

% Daily Value*

Calories 701kcal 35%
Carbohydrates 67g 22%
Protein 34g 68%
Fat 33g 51%
Saturated Fat 10g 50%
Cholesterol 105mg 35%
Sodium 1432mg 60%
Potassium 831mg 18%
Fiber 7g 28%
Sugar 12g 24%
Vitamin A 1415IU 28%
Vitamin C 55.4mg 62%
Calcium 227mg 23%
Iron 4.1mg 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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User Reviews

Overall Rating

4.5

58 reviews
Excellent

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