Healthy Slow Cooker Santa Fe Chicken Bowl
Earlier this week I shared my thoughts regarding food trends. 2017 is going to be an exciting year for blogging and this Healthy Slow Cooker Santa Fe Chicken Bowl the first in an installment of “bowl” recipe I’m going to share with you.
Not only is this a meal in a bowl – you’re going to be even more excited about it because it starts in the slow cooker!
Yep, it’s a set it and forget it kinda meal. Love that!
I did not take a ton of pictures of the slow cooker process. Well… mostly because you don’t need one! Boneless skinless chicken breasts, an onion, a can of enchilada sauce, taco seasoning and salt. You get it, no pictures necessary!
Because every great bowl starts with a great grain, this bowl uses forbidden rice (also known as black rice) the flavors are more complex than white rice, but in a pinch you can certainly use brown or white rice.
Black Rice is also known as Forbidden Rice. Never tried it? The flavors are more complex than white rice, similar to brown rice it’s nutty and rich in flavor – better for you too and gluten free.
So back to the bowl – next top off with some greens – a good handful of baby spinach and a few leaves of cilantro. Hominy is next (though you could use black beans or kidney beans) and 1/2 cooked chicken breast per bowl.
The protein is going to take a back seat to all of these crunchy grains and the beautiful fresh vegetables!
Add your fresh sliced vegetables. Now it’s not necessary to group each ingredient together, but it looks really pretty! And you know me… I love pretty food! 😀
Top it off with crumbled cotija cheese – pronounced [Ko-tee-hah]. Cotija is a Mexican cow’s milk cheese. It’s quite pungent and salty and ridiculous yummy! A bit similar to feta cheese in texture, if you haven’t tried it – now’s the time!
A spoonful of your favorite salsa and a dollop of sour cream finishes it off. Serve lemon or lime wedges alongside. That fresh burst of citrus finishes it off perfectly. Save the heavy salad dressing for another meal – these flavors together are perfectly delicious!
This recipe makes four generous bowls and on day two it was just as delicious! You’ll have two leftover chicken breasts and I used those for nachos on day three or grab a tortilla and make a wrap. Cook once and have three meals? LOVE that!!
Let’s get cooking!
Slow Cooker Santa Fe Chicken Bowl
- 4 boneless, skinless chicken breasts
- 1 yellow onion peeled and sliced into wedges
- 1 15 oz can Red Enchilada Sauce
- 1 tbsp taco seasoning
- 1 tsp salt
- Bowl Ingredients and Toppings
- 1 cup Black Rice* cooked according to package directions
- 4 cups baby spinach
- 4 tbsp cilantro chopped
- 1 can hominy
- 1 avocado peeled, seed removed and thinly sliced
- 1 cup cherry tomatoes sliced in half
- 1/2 cup red onions diced
- 1/2 cup black olives sliced
- 1/2 cup yellow bell pepper thinly sliced
- 1/2 cup cotija cheese crumbled
- 2 lemons cut into wedges
- salsa & sour cream to taste
- The morning of your meal lightly spray your slow cooker with non-stick cooking spray. Lay the onions on the bottom, top with the chicken breasts, sprinkle with taco seasoning & salt, pour the enchilada sauce over the top. Place the lid on the slow cooker and cook for 8-10 hours.
- Before your meal, cook the black rice according to package directions. While it is cooking slice your vegetables. Generously drizzle lemon juice on the avocado to keep it from turning brown.
- Remove two of the chicken breasts from the slow cooker, saving the remainder for another meal. Dice into bite sized pieces.
- Time to assemble the bowls! Evenly distribute the ingredients, starting with the rice, then the greens, next the hominy, then the remaining vegetables. Finish with a couple spoonfuls of salsa and a dollop of sour cream.
If you like the bowl concept, then you may be interested in learning more. These cookbooks are all about meals in a bowl!