Light Crock Pot Fiesta Chicken Rice Bowl

Crock Pot Fiesta Chicken Rice Bowl. This one was super yummy, super easy and it will find it's way into our recipe rotation! I purchased red and orange bell peppers to put in it, but, since it wasn't in the recipe by the time I made it I forgot I'd purchased the peppers for that and completely forgot to put it in there. I'll be sure to do that next time though!

Ingredients

• 1 lb. uncooked chicken, cubed
• 1 c. uncooked brown rice
• 1 can (10 oz.) enchilada sauce
• 1 can (4 oz.) chopped green chilies
• 1/2 c. chicken broth
• 1 medium onion, chopped
• 1 tsp. cumin
• 1/4 tsp. salt
• 1 avocado
• 1 c. pico de gallo (I used hot Pace salsa)
• 1/2 c. queso fresco, crumbled
• OPTIONAL - 1 c. non-fat plain Greek yogurt or light sour cream (didn't use either of these)
• (note to self, add peppers!)
  
  
  
  Instructions
  1. Spray your Crock Pot with non-stick spray and add the chicken, rice, enchilada sauce, green chilies, chicken broth, onion, cumin and salt. Stir to combine and cook on low for 5-6 hours or high for 3-4 hours. Serve topped with pico de gallo, queso fresco and Greek yogurt.