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–+ servings

Crockpot Cheesy Chicken Enchilada Rice Bowls

Sweet Tooth, Sweet Life
This recipe requires almost zero effort to put together AND it's packed full of flavor! It's a perfect busy weeknight meal.
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Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Course chicken, crockpot, Dinner
Cuisine Mexican
Servings 4 servings

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.
Tried this recipe?Let us know how it was!