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Slow-Cooker Shredded Chicken & Bean Bowl

A hearty and flavorful Latin-inspired bowl featuring tender slow-cooker shredded chicken, simple white rice, and robust dark kidney beans, topped with fresh cilantro.
Print Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 bowls
Course: Dinner, Main, Meal Prep
Cuisine: American, Latin
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Sauce Base
  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 1 15 oz can tomato sauce or diced tomatoes
  • 0.5 cup chicken broth
  • 1 tbsp apple cider vinegar added at end
Spice Blend
  • 2 tsp cumin powder
  • 1.5 tsp paprika
  • 1 tsp chili powder
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 0.5 tsp kosher salt
  • 0.5 tsp black pepper
Bowl Components & Topping
  • 2 cups dry Jasmine or long-grain rice cooked to package directions
  • 2 15 oz cans dark kidney beans rinsed and drained
  • 1 large bunch fresh cilantro chopped

Equipment

  • Slow cooker (Crock-Pot)
  • Mixing bowls
  • Small pot for rice
  • Colander/Sieve
  • Shredding forks

Method
 

  1. In a small bowl, whisk together the spice blend: cumin, paprika, chili powder, onion powder, garlic powder, salt, and pepper.
  2. Place chicken pieces in the slow cooker. Season with the spice blend, coating well. Scatter chopped onion and minced garlic over the top.
  3. Add tomato sauce and chicken broth. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours until the chicken is tender and easily shredded.
  4. Remove chicken and shred using two forks. Return shredded chicken to the slow cooker and add apple cider vinegar. Let sit on warm for 15 minutes.
  5. While chicken finishes, cook the Jasmine rice according to package directions.
  6. Rinse and drain the dark kidney beans. You can warm them gently or serve them at room temperature.
  7. Assemble the bowls by layering fluffy rice on the bottom, followed by the beans and a hearty serving of the shredded chicken.
  8. Top with plenty of fresh cilantro and serve immediately.

Notes

Store component leftovers in separate airtight containers in the fridge for up to 4 days or freeze for up to 3 months. Garnish fresh just before serving. Add extra spice, avocado, or lime as desired.