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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,