Chicken Enchilada Bowls {Crock Pot}
Slow cooked chicken, served over rice and topped with your favorite things.
Servings: 4 servings
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.
Nutrition
Serving: 1bowl | Calories: 318kcal | Carbohydrates: 27g | Protein: 26g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 74mg | Sodium: 998mg | Potassium: 288mg | Fiber: 2g | Sugar: 2g | Vitamin A: 918IU | Vitamin C: 4mg | Calcium: 23mg | Iron: 2mg