SLOW-COOKER CHICKEN BURRITO BOWLS
Make and share this Slow-Cooker Chicken Burrito Bowls recipe from Food.com.
Provided by Travis H.
Categories Chicken
Time 6h5m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine the chicken breasts, diced tomatoes, 1/2 cup of chicken stock, chili powder, salt, and cumin in the bowl of a 2 1/2- to 3 1/2-quart slow cooker. Make sure the chicken is covered, and add additional stock if needed. Cover with the lid and cook on low for 3 to 4 hours.
- Remove the lid and add the rice, black beans, frozen corn, and the remaining chicken broth. Replace the lid and continue cooking on low for another 3 to 4 hours. Check the rice periodically in the last hour of cooking, stirring once or twice to make sure the rice cooks evenly and adding more chicken broth if the mixture seems dry. Cooking is done when the rice is tender - if the rice is done while there is still liquid left in the slow cooker, remove the lid and cook on high to let the liquid evaporate.
- → Total cooking time from start to finish is 6 to 8 hours.
- Use two forks to shred the chicken into bite-sized pieces. You can do this either in the slow cooker itself and then mix it into the rice, or you can transfer the chicken to a cutting board if you prefer to keep it separate. Taste the burrito mix and stir in more salt or other seasonings to taste.
- Serve burrito bowls with a selection of toppings. The burrito mixture will keep for 1 week refrigerated or for 3 months in the freezer. This recipe makes about 7 total cups of burrito mix.
FRANK'S FAVORITE SLOW-COOKER THAI CHICKEN
Chicken thighs get delish with a family-pleasing, super-easy crock pot recipe. Only one step, start in the morning, ready when you get home. Just add your favorite rice.
Provided by sweet-potato
Categories World Cuisine Recipes Asian
Time 8h15m
Yield 4
Number Of Ingredients 10
Steps:
- Combine the salsa, peanut butter, coconut milk, lime juice, soy sauce, sugar, and ginger in the crock of a slow cooker; mix well. Place the chicken in the sauce, spoon mixture over chicken to coat.
- Place the lid on the cooker and set to LOW. Cook until chicken is very tender and sauce has thickened, 8 to 9 hours. A meat thermometer, inserted into the thickest part of a thigh should read at least 160 degrees F (70 degrees C). Garnish with peanuts and cilantro before serving.
Nutrition Facts : Calories 561.7 calories, Carbohydrate 13.7 g, Cholesterol 136.8 mg, Fat 35.9 g, Fiber 3.6 g, Protein 47.6 g, SaturatedFat 9.1 g, Sodium 859.7 mg, Sugar 4.9 g
ASIAN CHICKEN RICE BOWL
This super flavorful, nutrient-packed dish makes use of supermarket conveniences like coleslaw mix and rotisserie chicken. This recipe is easily doubled or tripled for large families. -Christianna Gozzi, Asteria, New York
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- For dressing, whisk together first 7 ingredients. Cook rice according to package directions. Divide among 4 bowls., In a large bowl, toss coleslaw mix and chicken with half of the dressing. Serve edamame and slaw mixture over rice; drizzle with remaining dressing.
Nutrition Facts : Calories 429 calories, Fat 15g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 616mg sodium, Carbohydrate 38g carbohydrate (13g sugars, Fiber 5g fiber), Protein 32g protein. Diabetic Exchanges
SLOW COOKER THAI CHICKEN
I found this recipe on a Betty Crocker site. The original recipe uses chicken thighs, but this version uses boneless, skinless breasts.
Provided by Claire312
Categories Chicken Breast
Time 4h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place chicken in crockpot.
- Mix other ingredients except cilantro.
- Pour over chicken.
- Cook for 4 hours on low.
- Sprinkle cooked chicken with cilantro. This is great served with rice!
SLOW-COOKER THAI CHICKEN & RICE BOWLS
Enjoy these zesty chicken thighs that are slow cooked with chicken broth, herbs and Chinese spices for an Asian style dinner- serve with white rice.
Provided by Betty Crocker Kitchens
Categories Entree
Time 6h45m
Yield 6
Number Of Ingredients 13
Steps:
- Place chicken thighs in 3 1/2 to 4-quart slow cooker. Top with garlic, onions, celery, gingerroot, five-spice powder, salt and lemon peel. Add broth.
- Cover; cook on low setting for 5 to 6 hours.
- About 30 minutes before serving, cook rice in water as directed on package. With slotted spoon, remove chicken from slow cooker; cool until able to handle. Cut chicken from bones; return chicken to slow cooker. Discard bones.
- To serve, divide rice evenly into individual large shallow soup bowls, spreading rice up sides of bowls. Add chicken and broth. Sprinkle each with 1 tablespoon green onions and 1 teaspoon cilantro.
Nutrition Facts : Calories 430, Carbohydrate 58 g, Cholesterol 60 mg, Fiber 1 g, Protein 29 g, SaturatedFat 3 g, ServingSize 1 serving, Sodium 860 mg, Sugar 2 g
SLOW COOK THAI CHICKEN
Slow cooked chicken breasts in a rich, peanutty, slightly spicy sauce. Serve over rice.
Provided by DELTAQUEEN50
Categories World Cuisine Recipes Asian Thai
Time 5h20m
Yield 6
Number Of Ingredients 16
Steps:
- Place the chicken breast strips, bell pepper and onion into a slow cooker. Pour in the chicken broth and 1/4 cup of soy sauce, then season with cumin, garlic, red pepper flakes, salt and pepper. Stir to blend, then cover and cook on Low for 4 1/2 to 5 hours.
- Remove 1 cup of the liquid from the slow cooker, and mix this with the cornstarch, peanut butter, 1 tablespoon of soy sauce and lime juice. This should blend into a fairly thick sauce. Stir the sauce back into the slow cooker, and place the lid on the pot.
- Cook on High for 30 minutes. Garnish with green onions, cilantro and peanuts before serving.
Nutrition Facts : Calories 408.2 calories, Carbohydrate 18.3 g, Cholesterol 61.2 mg, Fat 23.3 g, Fiber 4.3 g, Protein 35 g, SaturatedFat 4.6 g, Sodium 1118.5 mg, Sugar 6 g
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SLOW COOKER THAI CHICKEN - EASY FAMILY RECIPES
From easyfamilyrecipes.com
5/5 (1)Total Time 6 hrs 10 minsCategory DinnerCalories 184 per serving
- Place the chicken, bell peppers, teriyaki sauce, vinegar, garlic and red pepper flakes in a crock pot on low for 6-8 hours.
- After it has cooked, use a fork to shred the chicken and mix with the juices in the slow cooker. Add the peanut butter and stir until combined.
- Serve over jasmine rice (or whatever rice you prefer) and top with any combination of the toppings that you prefer. Enjoy!
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From eatingwell.com
Category Healthy Chicken & Rice RecipesCalories 470 per servingTotal Time 3 hrs 45 mins
- Sprinkle the chicken with the cumin, black pepper, coriander, and 1/2 teaspoon of the salt. Place the chicken in a 5- to 6-quart slow cooker. Add the stock; cover and cook on LOW until the chicken is tender, about 3 hours and 30 minutes. Transfer the chicken from the slow cooker to a cutting board, reserving the cooking liquid in the slow cooker. Shred the chicken into bite-sized pieces, discarding the bones. Toss the chicken with 1/2 cup of the reserved cooking liquid from the slow cooker and the remaining 1/4 teaspoon salt.
- Prepare the rice according to the package directions. Stir together the beans, oil, and cayenne in a small microwavable bowl; microwave on HIGH until thoroughly heated, 1 to 2 minutes. Divide the chicken, rice, beans, and pico among 8 shallow bowls; top evenly with the radishes and avocado. Garnish with the cilantro leaves, if desired.
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