Are you craving a comfort meal that will also keep you on track with your health and fitness goals? If so, you came to the right place!
This slow cooker chicken enchilada bowl is comforting, macro-friendly, and delicious!
Plus, you'll get the taste of chicken enchiladas without all the extra prep work enchiladas can require.
If you're new to cooking, this is a great starter recipe. It has simple steps and simple ingredients without compromising on flavor!
I love making this dish on the weekends so I can have it for meal prep all week. This slow cooker chicken enchilada bowl is also great for the family on a busy weeknight!
Either way, it's a recipe that you and your family will love!
Slow Cooker Chicken Enchilada Bowl
Servings: 6 (1 Serving = 1/6 Recipe)
Prep Time: 30 minutes
Cook Time: 3-8 hours
INGREDIENTS:
1 Tsp Avocado Oil
1 Medium White Onion, Diced
1 Tsp Minced Garlic
1 Tsp Cumin
1 Tsp Salt
2 10 oz Cans Enchilada Sauce
1/4 Cup Plain Non-Fat Greek Yogurt
1/4 Cup Water
1 lb Boneless, Skinless, Chicken Breast
4 Corn Tortillas (4-6 inches), Cut Into 1 Inch Strips
1 Can (15 oz) Black Beans, Drained and Rinsed
1 Cup Shredded Reduced-Fat Mexican Cheese
DIRECTIONS:
For this recipe, you'll need:
• Slow Cooker/Crock Pot
• Mixing Spoon
• 2 Forks
• Knife (To Cut Tortillas)
• Cutting Board
1. Pour avocado oil in the bottom of a slow cooker and spread around to coat the bottom and sides evenly.
2. Add the onion, garlic, cumin, salt, enchilada sauce, yogurt, and water to the slow cooker and mix with a mixing spoon until well combined.
3. Add the chicken on top of the mixture.
4. Cover the slow cooker and cook on low for 6 to 7 hours or high for 3 to 4 hours.
5. Once fully cooked, shred the chicken in the slow cooker with a couple forks. If it's easier, you can take the chicken out and shred it on a plate or cutting board, adding it back to the slow cooker afterward.
6. Add the tortilla strips and black beans and stir them into the rest of the mixture.
7. Sprinkle cheese evenly over the top, then cover the slow cooker again to cook on high for 30 more minutes or until the cheese is melted.
8. Add additional topping like jalapeños, cilantro, or avocado if you would like before serving!
MACROS PER SERVING:
Calories: 336
Protein: 36g
Carbs: 30g
Fat: 8g
Fiber: 8g
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