Chicken Enchilada Bowls

Another busy day…another crock pot recipe because that is how I am getting dinner on the table.  We are in the heart of softball season at my house.  So the crock pot has been saving me after games.  I need to tell you that I am very picky when it comes to crock pot recipes.  I feel like so many of them taste the same and have the same texture.  For a long time I stopped using the crock pot because I didn’t like that aspect of it.  It has taken me a while to warm up to it again but I am loving it and these Chicken Enchilada Bowls.

Here are some other great busy night dinner recipe options…Chicken Enchilada Soup, Beef Ramen Skillet, and Sloppy Joe Tater Tot Casserole.

This recipe happened completely by accident.  I literally started throwing things into the pot at noon and when I got home this is what I ended up with.  I am a firm believer that some of the best things happen by accident and this didn’t disappoint.  My Darb even said that it was better than going to the Mexican restaurant, so I think it was a hit.

To serve it, we filled a bowl with rice…followed by the chicken from the crock pot, sour cream, shredded cheese, olives and green onions {but any toppings would be good here}.  This chicken would also be good served over Frito chips with toppings…more like a nacho.

Start by adding the chicken in a single layer on the bottom of the crock pot, followed by the taco seasoning.

Add the diced tomatoes over the taco seasoning.

Then add the chicken stock and the enchilada sauce.  Let it cook on high for 4 hours {or on low for 6-8 hours}.

Shred the chicken and return back to the crock pot with the sauce.

Serve over rice with you and your families favorite toppings.  A perfect dinner idea on busy nights.

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Chicken Enchilada Bowls {Crock Pot}

Slow cooked chicken, served over rice and topped with your favorite things.

Course: Main Course

Author: June Albertson-Dick

Prep Time: 10 minutes minutes

Cook Time: 6 hours hours

Total Time: 6 hours hours 10 minutes minutes

5 from 1 vote

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Ingredients

• 1 pound boneless chicken breasts
• 1 14.5 oz can diced tomatoes
• 1 cup chicken broth
• 1 10 oz can enchilada sauce
• 1 pkg taco seasoning
• 2 cup cooked white rice

Optional toppings: Shredded cheese, sour cream, olives, sliced green onion, avacado, chopped cilantro, hot sauce

Instructions

• Put the chicken breasts in a single layer on the bottom of crock pot.  Add taco seasoning, diced tomatoes, chicken broth and enchilada sauce over the top of chicken.  Put the lid on crock pot and cook for 4 hours on high {or 6-8 hours on low}.
• Once the chicken is cooked, remove it from the crock pot and shred it into bite size pieces.  Return it to the crock pot.
• Serve shredded chicken over rice with desired toppings and enjoy!

Notes

•  This meat would be perfect on tacos, served over chips or even on a sandwich.

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