Description
This Slow Cooker Shredded Chicken Rice Bowls recipe offers a simple and flavorful meal perfect for easy weeknight dinners. Tender chicken breasts are slow-cooked with aromatic spices and chicken broth, then shredded and served over fluffy rice with fresh diced vegetables and cilantro for a wholesome, satisfying bowl.
Ingredients
Scale
Chicken and Seasonings
- 2 pounds boneless, skinless chicken breasts
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
To Serve
- 4 cups cooked rice
- 1 cup diced vegetables (bell peppers, carrots, etc.)
- Fresh cilantro for garnish
Instructions
- Prepare the Slow Cooker: Place the boneless, skinless chicken breasts into the slow cooker, ensuring they’re evenly spread out for even cooking.
- Add Broth and Seasonings: Pour the chicken broth over the chicken breasts. Sprinkle garlic powder, onion powder, paprika, salt, and pepper evenly on top to season thoroughly.
- Cook the Chicken: Cover the slow cooker and set it to low heat. Cook for 6 to 8 hours, or alternatively, cook on high heat for 3 to 4 hours, until the chicken is tender and fully cooked through.
- Shred the Chicken: Once cooked, remove the chicken breasts and shred them using two forks until finely pulled apart.
- Assemble the Bowls: Distribute the cooked rice evenly into bowls. Top with the shredded chicken and then add the diced vegetables for a fresh crunch.
- Garnish and Serve: Finish each bowl with a generous garnish of fresh cilantro for added flavor and color. Serve warm.
Notes
- You can substitute chicken thighs for chicken breasts if preferred; they tend to be juicier.
- Adjust seasoning quantities to taste, especially salt and pepper.
- Use any combination of diced vegetables you like, such as cucumbers, tomatoes, or avocado for variety.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- Serve with a squeeze of lime juice for extra zest if desired.
