Clean Eating Crockpot Mexican Chicken Bowls for Meal Prep!

The weather has shifted here in SLC — windy, rainy and noticeably colder. The mountains have even seen overnight snow, so it’s the perfect time to pull out the crockpot and make something warm and comforting.

This Crockpot Mexican Chicken Bowl recipe is as easy as it is satisfying. It’s flexible, forgiving, and ideal for busy weeknights or meal prep. Let everyone customize their bowl at dinnertime, or portion the chicken into containers for lunches all week.

Makes about 5 servings

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts
• 1 large lime, juiced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Sea salt and freshly ground black pepper, to taste (about 1/4 tsp each)
• 15 oz crushed tomatoes with juice
• 15 oz black beans, rinsed and drained
• 1.5 cups frozen corn (organic, if preferred)
• 1 cup chicken bone broth
• 4 oz diced green chiles
• 1 small yellow onion, diced
• 2 cloves fresh garlic, minced

Topping ideas:

• Small bunch of chopped cilantro
• 2 ripe avocados, diced
• 2–3 jalapeños, sliced
• 2 green onions, sliced
• Shredded cheese
• Plain Greek yogurt (as a sour cream substitute)

Instructions:

Place the chicken breasts in the crockpot. Add the lime juice, ground cumin, smoked paprika, salt, pepper, crushed tomatoes, black beans, corn, chicken bone broth, diced green chiles, diced onion and minced garlic.

Cover and cook on LOW for 6–8 hours, or on HIGH for 4–6 hours, until the chicken is tender and cooked through.

Remove the chicken and shred it with two forks or in a mixer, then return the shredded chicken to the crockpot. Stir gently to combine all ingredients and let it cook another 20–30 minutes to meld the flavors.

Divide the Mexican chicken among 4–5 bowls. Top with diced avocado, sliced jalapeños, green onions, shredded cheese, a dollop of Greek yogurt and plenty of chopped cilantro. Serve over rice, cauliflower rice, greens or enjoy as-is for a lower-carb option.

Enjoy!

❤Rachel