This slow cooker chicken and rice bowl is so easy to make! Made with 1 chicken breast (or thigh) and a handful of pantry staples, this bowl is a winner! Amazing flavors, easy to make, and filled with healthy ingredients.
You've asked for more slow cooker and Crock pot recipes... so I'm delivering! Today, I'm so excited to share this easy Crock Pot Chicken and Rice Bowl Recipe, this makes two small servings, so share or use half for another meal.
I heard you loud and clear. I've received so many emails for single serving slow cooker recipes and I totally get it. I love my slow cooker too!
Why You'll Love This Recipe:
One of my favorite recipes is this Slow Cooker Chicken and Rice Bowl. It's a meal that you'll be making for years, even when you reach your goal. Since the original recipe is large enough to serve a family of five, I scaled down the ingredients to make it a single serving meal, when in maintenance or two to three meals when counting bites.
This revamped recipe is full of chili-spiced green beans, rice, diced tomatoes, and diced chicken. All the ingredients found in a traditional chicken rice bowl but in a smaller serving size.
Everything cooks together and as it does, the flavors really come alive. Every bite is seasoned perfectly.
Ingredients
1/2 boneless, cooked, diced skinless chicken breast
1/4 cup canned diced tomatoes with juice
1/4 cup low-sodium chicken or mushroom broth
1/8 cup chopped mushrooms
1/4 teaspoon kosher salt (optional)
1/4 teaspoon onion powder
1/4 teaspoon chili powder
1/4 teaspoon cumin
1/8 cup instant brown rice
1/4 cup canned green and rinsed
Optional toppings: nasturtiums, shredded cheese, avocado , chopped cilantro, sour cream
Instructions
Place all ingredients in a 1.5 or 2-quart slow cooker.
Add additional broth if needed. Stir well.
Cover with the lid and cook for 3 to 4 hours on low.
Carefully remove the lid.
Taste and season with additional seasonings , if necessary.
Spoon into serving bowl and top with nasturtiums, cheese and any other desired toppings.
Expert Tips
Stir once or twice toward the end of the cooking process to make sure the rice is cooking evenly.
Nutrition
Serving: 1 serving | Calories: 299 kcal | Carbohydrates: 53 g | Protein: 27 g | Fat: 4 g | Saturated Fat: 1 g | Cholesterol: 72 mg | Sodium: 1015 mg | Potassium: 1056 mg | Fiber: 9 g | Sugar: 5 g | Vitamin A: 430 IU | Vitamin C: 29 mg | Calcium: 104 mg | Iron: 6.6 mg
Tell me how yours turns our and the variations you make!!!
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