Crockpot Chipotle

I got a crockpot for Christmas, and I've been having a great time throwing random things in it and seeing what comes out. Although some things have been a bigger success than others, this has been one of my favorites so far. 

Brooks loves Mexican food the way I love a good cheeseburger: if someone's willing, we're ready. Recreating Mexican food for two can be expensive, though. By the time you buy all of the ingredients--tomatoes, cheese, avocado, beans, cilantro, rice, etc.-- you could have gone out and had margaritas for much cheaper. Because we're trying to be better about meal planning, I decided to adapt and give a Mexican, Chipotle-esque crockpot recipe a try, looking for one that could be used in multiple different ways during the week. So far, I've had this "filling" in taco shells with lettuce and avocado and reheated on a sweet potato for lunch. Brooks likes it in a bowl with some tortilla chips for dipping, and he'll likely have it every day for lunch this week. 

CROCKPOT CHIPOTLE:
(it's hard to give serving sizes for this because it can be used for so many different things, but we filled 5 standard tupperware containers with this recipe. It could easily be halved.)

  • 2 lbs. chicken breast
  • 2 Tbsp olive oil
  • spices dependent on preference, we used 2-3 tsp of garlic powder, chili powder, cumin, salt and pepper. Could have used more.
  • 6 cups of low-sodium chicken broth
  • 1 onion, diced
  • 1 15 oz. can of diced tomatoes
  • 2 14 oz. cans of black beans, drained and rinsed
  • 1 14 oz. can of corn, drained
  • 5 cups of instant rice (we used brown and some white)
  • 2 cups of shredded Mexican cheese blend 

Place the chicken breasts in the slow cooker. Add chicken broth, canned tomatoes (drained), olive oil, onion and spices. Cook on low for 4 hours. Remove chicken shred once cooled. 

Turn slow cooker on high and stir in black beans, corn and rice. Cook for 1.5 hours, or until liquid is evaporated and rice is cooked. Stir chicken back in, top with cheese, and cook for 10 more minutes, or until cheese is melted. 

Serve during the week in any way you like: on a salad, in a taco shell, on a sweet potato, nacho-style-- the possibilities are endless!