Chicken Enchilada Rice Bowls
Created by Rob Denman
Ingredients
- 1 1/2 pound chicken
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 8 ounce tomato sauce
- 3 garlic cloves, minced
- 1/2 tablespoon chipotle peppers in adobo sauce
- 1/8 teaspoon chili powder
- 3/4 cup cheddar cheese, shredded
- 1 onion, sliced
- 1 bell pepper, sliced
- Rice
- Cilantro, chopped
- 1 jalapeño, chopped
- 3 green onions, sliced
- Sour cream
Instructions
- 1.Season chicken with 1/2 tsp salt and 1/2 tsp cumin. Place in slow cooker.
- 2.Combine tomato sauce with remaining salt & cumin, garlic, chipotle peppers, and chili powder. Mix together and pour over chicken.
- 3.Cover slow cooker and cook on low for 4 hours.
- 4.When cooked, shred chicken. Top with cheese and cover, allowing cheese to melt (about 20 minutes).
- 5.Sauté onion and pepper. Add to the slow cooker and mix everything together.
- 6.Serve over rice.