Description
A simple and delicious recipe for shredded chicken rice bowls made in a slow cooker, perfect for easy meal prep.
Ingredients
Scale
- 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
- 4 cups cooked rice
- 1 cup diced vegetables (bell peppers, carrots, etc.)
- Fresh cilantro for garnish
Instructions
- Place the chicken breasts in the slow cooker.
- Pour the chicken broth over the chicken.
- Sprinkle garlic powder, onion powder, paprika, salt, and pepper on top.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Once cooked, shred the chicken with two forks.
- Serve the shredded chicken over cooked rice and top with diced vegetables.
- Garnish with fresh cilantro before serving.
Notes
- For added flavor, marinate the chicken in spices overnight.
- Feel free to customize the vegetables based on your preference.
- This dish can be stored in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 90mg
Keywords: Slow Cooker, Shredded Chicken, Rice Bowls, Easy Meals