Slow Cooker Mexican Chicken Bowl

Cooking can be easy. My Slow Cooker Mexican Chicken takes like 2 minutes to put together.

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I never do anything easy when it comes to cooking. What am I, a martyr? I am sick – I truly love the process. With that said, it is so nice to find some easy to prepare meals. This recipe is the perfect weeknight meal for the busy family. Before I explain how easy it comes together, let me share that I made this chicken dish to address different dietary needs in the group we entertained.

The key for me was that all I did was change the protein. All of the components that went into the bowl stayed the same. I also made salmon version for our PESCATARIAN audience – one who only eats fish and no other meat. My last post showed my BEEF BARBACOA BOWL. There was a fair bit more steps and ingredients put into the beef dish. For my chicken recipe, I added four spices, chicken base and salsa to the chicken. Placed in the slow cooker and let the slow cooker do its thing. Once finished, I took two forks and shredded the chicken. That was it!

So let me spend a little more time hear describing the rest of the bowl ingredients. I made pickled red onions by slicing the onions and add red wine vinegar, a little apple cider vinegar, water, sugar and salt to a bowl. Let this go for 30 – 60 minutes. I made yellow rice on the stove top with red peppers and jalapenos. Turmeric makes it yellow. I also did up some black beans and added a creamy cole slaw. The final touch was an adobo aioli which is basically adobos in sauce mixed with homemade mayo.

Making the slow cooker chicken.

The Slow Cooker Mexican Chicken Bowl plated.