These Crockpot Cheesy Chicken Enchilada Rice Bowls are perfect for busy weeknights. They come together in no time, AND they’re full of flavor!
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As many of you probably already know, I like to cook. I mean, I like to bake better, but I enjoy cooking. Even better, I enjoy “cooking” when I can throw everything into a crockpot, set it, and have it ready for me when I get home from work.
Because, really, some nights just aren’t meant for slaving over a stove. Right? We get home from work (or maybe you’ve already been home all day with kiddos) and we’re exhausted. In my eyes, crockpots are basically sort of like the poor (wo)man’s personal chef; it has dinner ready for you when you arrive home with little-no extra work left to do!
Granted, many crockpot recipes do require a little extra prep either beforehand or after, but I promise you…the only extra thing you’ll need to do with this meal is pop some instant rice on the stove top for 5 minutes while you’re setting the table. Other than that, you’ll have dinner ready and waiting for you.
For this recipe, I also decided to use some chicken thighs, which I honestly shy away from most of the time. I’ve just had bad luck with finding decent ones, but I decided to give them a go again after seeing them on special at Hannaford last week.
I am happy to report that the chicken thighs were absolute perfection in this recipe. So soft and tender, the pieces literally felt like they were melting in your mouth. Along with all the delicious, gooey cheese too, of course.
Scoop out your rice, add in your cheesy chicken enchilada mixture, then top with some fresh scallions and avocado…and you’ve got THE most amazing, quick, and delicious dinner.
Crockpot Cheesy Chicken Enchilada Rice Bowls
Ingredients
- 1 to 1-1/2 lbs boneless skinless chicken thighs cut into 1-inch pieces
- 1 can whole kernel sweet corn drained, rinsed
- 1 can black beans drained, rinsed
- 1 can fire roasted diced tomatoes drained
- 1 can mild enchilada sauce you could always go for HOT if you like it spicy!
- 2 tablespoons taco seasoning mix from 1-oz package
- 2 cups shredded Colby-Monterey Jack cheese
- 1-1/2 cups white rice cooked
- scallions
- avocado slices
Instructions
- Spray crockpot with cooking spray and mix in chicken, corn, black beans, tomatoes, enchilada sauce and taco seasoning mix.
- Cover and cook on low for 8 hours, or high for 4 hours.
- Stir in 1 cup of the cheese.
- Spoon cooked rice into bowls; top with cheesy chicken enchilada mixture, remaining cheese, and any desired toppings.
(lightly adapted from this recipe)
Jay and I both finished off this entire batch in the matter of about two days, and I’m already planning on incorporating it into our next meal plan. It’s just too easy to NOT keep in the rotation…and budget friendly, too!
So if you’re looking for something quick and easy to add to the dinner rotation, definitely give this one a shot. I think you’ll like it. ;)
Need some more crockpot inspiration? Check ’em out HERE!
Linz @ Itz Linz says
Sounds amazing! I love Mexican and bonus points it can cook in the crockpot all day!
Lisa @ Life as Lisa Knows It says
Have you ever used crock pot liners? You need to – it makes clean up so much easier! I will never use the crock pot without them again! :-)
This looks so delicious, by the way! :-)
Courtney says
Yes!! I just always seem to forget to put them in until AFTER the food is already in there…. :)
Sheena @ Paws and Pavement says
This sounds really good. I tried something super similar last night without the chicken and taco seasoning and it was definitely lacking flavor. Love my crockpot!
Brynn says
I enjoy cooking, but it’s so nice to come home to dinner waiting for you! And a bonus for the aroma of a dish cooking all day!
Amanda says
Delicious! I’m making this next week. Thanks, girl!
haley @cupcakes and sunshine says
OKAY, this looks absolutely INCREDIBLE!!!
Robyn says
Looks great!! I do have a silly question — what is the size of your enchilada sauce can?? In Canada, it can be tough finding the sauce and it will come in a variety of sizes (or just in a pouch). Thanks!!
Courtney says
I used a 10oz can! :)
Allison Keskimaki says
Yum, yum, yum! I can’t wait to try this!
Taylor says
Yum!!!! I love crockpot meals and rice bowls are one of my go-to dinners!
Sarah @ Sweet Miles says
We’ve done something similar but instead made tacos. SUCH an easy way to prep dinner. Now that I’m back at work I have got to get back on the crock pot train and get cooking!! This looks so tasty!!!
Bethany says
This sounds amazing and great for leftovers! We have gotten were we always keep taco bell sauce in the bottle around for these type of recipes too. Thank you for sharing!
Dana says
Looks delicious! I just statted this meal for tonight and loved the simplicity! Can’t wait for dinner now.
Ruthie Hart says
I have used my crockpot 3 times this week already! Pinning this for next week!
Megan says
Hoping to try this recipe this week! Do you put the 1in chicken chunks in crockpot uncooked?
Courtney says
Awesome! And yep, they go in uncooked! :)
Gail says
This was fantastic!. I was planning on having this for lunch so I just did a quick browning of the thighs before I put them in the crockpot to speed up the cooking process. I had it on high for about 3 and a half hours and it was perfection.
My husband and I ate it as a “bowl” my 3 year old and 21 month old ate it as tacos.
Angie says
If I were to double this recipe, how long do you think the chicken should cook for? Or perhaps it would be best to cook the chicken before hand? I’m trying to bring a large batch to a gathering. Do you have a suggestion?
Courtney says
Chicken thighs don’t usually take too long so I’d think if you set it on low for 8-10 hours it SHOULD be okay. Or you could just try 2 crockpots, if you have them? :)