Slow Cooker Spicy Chicken and Rice Bowls Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spicy chicken and brown rice cooked low and slow with enchilada sauce, black beans, and peppers. Perfect for meal prep or busy weeknights, this is a flavorful and satisfying bowl.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 4 boneless, skinless chicken breasts
- 14.5 ounces Rotel diced tomatoes and green chiles (1 can)
- 10 ounces mild red enchilada sauce (1 can)
- 1 green bell pepper (diced)
- 1 red bell pepper
- 1 onion (diced)
- 2 teaspoons minced garlic
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon cumin
- ¼ teaspoon cayenne pepper ((more or less, depending on how hot you prefer))
- 4 cups cooked brown rice
- 15 ounces black beans (rinsed and drained, 1 can)
- 1 cup shredded cheddar cheese
- ½ cup sour cream (optional topping)
- ½ cup sliced cherry tomatoes (optional topping)
- 2 Tablespoons chopped cilantro (optional topping)
- ½ cup salsa (optional topping)
At a glance
PER SERVING · TIME 340M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 5h 20m
- Sodium
- 932mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 804mg
- Calcium
- 160mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 932MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.