Slow Cooker Chimichurri Chicken Rice Bowl

This chimichurri chicken rice bowl is easy to make in the slow cooker. A flavorful twist on chicken and rice, full of fresh ingredients!

Slow-Cooker-Chimichurri-Chicken-Rice-Bowl

I’ve been cooking this chimichurri chicken rice bowl recipe on constant repeat.

Our garden has been producing peppers like crazy, and this is one of my go-to recipes for making the most of that fresh-from-the-garden deliciousness.

I’m in love with the fresh chimichurri flavors in this recipe!

Chimichurri sauce is unique, really flavorful, and delicious with chicken.

Here are some of the common ingredients used in chimichurri sauce that I’ve included in this slow cooker recipe:

  • Olive oil
  • Vinegar for some tanginess
  • Onion and garlic for tons of savory flavor
  • Lots of fresh herbs

This chicken rice bowl recipe is easy to make in the slow cooker.

I’ve found that the slow cooker is my preferred method to cook chicken.

When chicken cooks slowly in liquid, it always turns tender and juicy. It just falls apart with a fork.

These rice bowls are very nourishing, filling, and satisfying.

As we move into cooler weather, I find myself craving dishes like this one.

The chicken and rice combo is completely satisfying on chilly nights.

And with all the fresh ingredients – like peppers, onion, garlic, fresh herbs, avocado, and lime – it feels really healthy too.

Slow-Cooker-Chimichurri-Chicken-Rice-Bowl

I love topping these rice bowls with a few key ingredients.

At the end of cooking time, I prepare some parboiled rice, then top it with the chimichurri chicken.

The rice just drinks in all of that savory, tangy, delicious chimichurri sauce.

Next, I love topping these rice bowls with avocado to add another fresh healthy ingredient and lots of creamy richness.

Then, I cover the avocado in freshly squeezed lime juice. The lime adds additional freshness and tanginess. Plus it keeps the avocado from turning brown.

Last, I like to add some crushed tortilla chips to top everything off. It adds a necessary, delicious crunch to every bite.

 

Here’s The Recipe For Slow Cooker Chimichurri Chicken Rice Bowl:

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Slow-Cooker-Chimichurri-Chicken-Rice-Bowl

Slow Cooker Chimichurri Chicken Rice Bowl

  • Author: Jen Elizabeth's Journals
  • Prep Time: 20 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 20 minutes
  • Yield: 6 servings 1x
  • Category: Chicken
  • Method: Slow Cooker
  • Cuisine: Mexican/Southwestern

Description

This chimichurri chicken rice bowl is easy to make in the slow cooker. A flavorful twist on chicken and rice, full of fresh ingredients!


Scale

Ingredients

  • 1/4 cup olive oil
  • 2 Tablespoons apple cider vinegar
  • 1 Tablespoon honey
  • 1/2 teaspoon ground oregano
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon crushed red pepper flakes
  • 1 pound organic, pastured, skinless, boneless chicken breasts
  • 1 clove garlic, minced
  • 1/3 small onion, sliced
  • 1 yellow bell pepper, sliced
  • 1 green bell pepper, sliced
  • 2 cups brown whole grain parboiled rice
  • 1/4 cup chives, chopped
  • 1/4 cup cilantro, chopped (or substitute parsley)
  • 1 avocado, peeled, cored, and diced
  • 1 lime
  • 24 organic tortilla chips
  • Sea salt

Instructions

  1. Add the oil, vinegar, honey, oregano, cumin, paprika, and chili flakes to a slow cooker. Whisk until ingredients are well combined.
  2. Add the chicken to the pot. Season thoroughly with salt.
  3. Add the garlic, onion, and peppers. Season with additional salt.
  4. Seal the slow cooker with the lid. Set the heat to Low. Cook for about 6 hours, until chicken is fork tender.
  5. Prepare the rice according to package instructions.
  6. Meanwhile, remove the chicken from the slow cooker. Use two forks to shred the chicken – it will just fall apart with the forks.
  7. Season the pulled chicken with salt. Pour it back into the slow cooker.
  8. Add the cilantro (or parsley) and chives to the slow cooker. Stir until herbs are well combined and chicken is well coated in liquid.
  9. Transfer the cooked rice to serving bowls. Spoon the chimichurri chicken mixture, including the liquid, over the rice. The sauce will soak into and flavor the rice.
  10. Top the bowls with chopped avocado. Squeeze the lime juice all over the avocado.
  11. Crush a few tortilla chips to top each bowl. Serve and enjoy.

Notes

  1. The fresh lime juice is a key ingredient for adding a zesty flavor and keeping the avocado from turning brown.
  2. The tortilla chips are also a key ingredient for adding a delicious crunch to the dish.

Keywords: Rice Bowl, Slow Cooker, Crock Pot, Chicken, Chimichurri, Southwestern, South American, Mexican, Chicken and Rice,

 

For More Recipes You Might Love, Check Out:

Healthy Southwest Slow Cooker Chicken Chili

Easy Weeknight Slow Cooker Chicken Fajita Bowls

Healthy Slow Cooker Pulled Chicken Tacos

Cilantro-Lime Avocado Rice Bowls

 

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