*Just a reminder that the original recipe link can be found in the highlighted pink text*
My goal is to use my crockpot more and I have found another recipe which is a winner in my book and I’ll use it again and again. The blog, Sweet Tooth Sweet Life, showcases on Sundays the dinners that she made/ate for the week. I always like seeing what people have on their menus and how I can incorporate them into my week. The blog shared this recipe for Crockpot Cheesy Chicken Enchilada Rice Bowls and I knew immediately that they were going on my menu for the next week.
Preparing the recipe couldn’t get any simpler. I cut 3 chicken breasts that equaled 1 1/2 lbs into pieces. Once they were cut up I put them into the slow cooker that I had already sprayed with cooking spray. I drained and rinsed a can of corn and a can of black beans and also drained a can of fire roasted diced tomatoes. Those all went into the slow cooker with the chicken and a can of enchilada sauce. I sprinkled in 2 tbsp of taco seasoning mix (I was too lazy to mix my own at the time).
Once the ingredients were mixed together I put the top on the slow cooker and cooked on high for 4 hours. I stirred it here and there. And after the 4 hours I mixed in a cup of cheese and the meal was done. I had used brown rice in a bag that I threw in a pot and boiled for 10 minutes to use that as my base. You could also use brown rice, quinoa, couscous or even eat it alone. I topped my brown rice with some of mixture and then added a sprinkle of more cheese, some plain greek yogurt and half an avocado. Enjoy this simple meal!