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. 1.Season chicken with 1/2 tsp salt and 1/2 tsp cumin. Place in slow cooker.
  2. 2.Combine tomato sauce with remaining salt & cumin, garlic, chipotle peppers, and chili powder. Mix together and pour over chicken.
  3. 3.Cover slow cooker and cook on low for 4 hours.
  4. 4.When cooked, shred chicken. Top with cheese and cover, allowing cheese to melt (about 20 minutes).
  5. 5.Sauté onion and pepper. Add to the slow cooker and mix everything together.
  6. 6.Serve over rice.