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.
Yields 4 servings
These Crockpot Cheesy Chicken Enchilada Rice Bowls are perfect for busy weeknights. They come together in no time, AND they’re full of flavor!
5 minPrep Time
8 hrCook Time
8 hr, 5 Total Time
Save RecipeIngredients
- 1 to 1-1/2lbs 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!
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