Crockpot Mexican Chicken Bowl


  • 1.5 lbs boneless, skinless chicken breasts
  • 1 large lime, juiced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • sea salt and fresh ground black pepper, to taste (I used 1/4 teaspoon of each)
  • 15 oz jar crushed tomatoes with juice
  • 15 oz black beans, rinsed and drained
  • 1.5 cups frozen, organic corn
  • 1 cup chicken bone broth
  • 4 oz diced green chiles
  • 1 small yellow onion, diced
  • 2 cloves fresh garlic, minced


  1. Add all the ingredients except for the toppings to the bowl of your crockpot.
  2. Cook on LOW for 6-8 hours or on HIGH for 4-6 hours.
  3. Once the chicken is cooked, remove from the slow cooker and shred it using forks, or a KitchenAid mixer.
  4. Return chicken to the slow cooker, gently stir everything together and cook for an additional 30 minutes.
  5. Divide the Mexican chicken among 4-5 bowls and top with diced avocado, jalapenos, green onions, shredded cheese, Greek yogurt and lots of cilantro.

Topping ideas:

  • a small bunch of chopped cilantro leaves, to garnish
  • 2 ripe avocados, diced to garnish
  • 2-3 jalapenos, sliced
  • 2 green onions, sliced
  • shredded cheese
  • plain Greek yogurt

(From: Clean Food Crush)

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