Slow Cooker Chicken Rice Bowls

This dinner is simple to throw together and is served with endless possibilities. The tangy and slightly spicy shredded chicken with kale, balanced out with fresh avocado and cilantro — all served in a bowl over cooked brown rice — makes this a great option for a potluck or weeknight dinner.

Course Dinner

Keyword Slow Cooker, chicken, brown rice, salsa, kale, crockpot, chicken thighs

Prep Time 20

Cook Time 4

Servings

Calories 399

Equipment

Slow Cooker

Ingredients

16 oz. salsa verde
2 lbs. chicken thighs
1 Tbsp. cumin
1 tsp. oregano
1 tsp. garlic powder
1 tsp. salt
½ tsp. pepper
1 lime (juiced)
1 small kale bunch (shredded)
4 cups Cooked brown rice for serving (½ cup per bowl)

Optional Toppings

cilantro
shredded cheese
low fat sour cream
jalapeños

Instructions

Add ¼ cup of salsa to the bottom of your slow cooker, then add chicken thighs and top with cumin, oregano, garlic powder, salt and pepper.
Pour half of remaining salsa and lime juice over chicken thighs. Next, layer on shredded kale and remaining salsa.
Cover and cook on high for 3-4 hours or low for 7-8 hours.
When chicken is done cooking, remove from slow cooker, place on a clean cutting board and shred using two forks. Return shredded chicken to slow cooker.
To assemble bowls: add ½ cup cooked brown rice to your bowl and top with the chicken mixture. Add desired toppings and enjoy!

Nutrition