Slow Cooker California Chicken Bowls

Who doesn't love a meal in a bowl? These Slow Cooker California Chicken bowls utilize fresh ingredients along with the ease of the slow cooker for a fresh amazing meal.

Prep Time 15

Cook Time 3

Total Time 3 15

Servings servings

Calories 842kcal

Author Jennifer Draper

Ingredients

1 1/2 pounds boneless skinless chicken breasts (cut into chunks)
2 teaspoons seasoning blend (see notes)
1/4 - 1/2 cup chicken broth
2 cups quinoa or farro
3 ears of corn
1 tablespoon olive oil
salt and pepper
1 zucchini (sliced and quartered)
1/2 teaspoon seasoning blend (see notes)
2 small avocados
1 lime
more salt
1/2 cup blue cheese crumbles
4-6 oz cherry tomatoes
a bunch of fresh basil leaves

Instructions

Add chicken to slow cooker and toss with 2 teaspoons of seasoning blend and chicken broth
Cover and cook on low for about 6 hours or high for about 3 until chicken is fully cooked
Cook quinoa or farro according to package directions
Cut corn from cob and sauté in small skillet with olive oil and a little salt and pepper until tender
Remove corn and add zucchini and 1/2 teaspoon of seasoning and sauté until slightly tender and lightly browned
Remove flesh of avocados and smash together with juice from one lime and a little pinch of salt
Serve bowls with grain, chicken, corn, zucchini and avocado and topped with cheese crumbles, tomatoes and basil slivers or as desired

Notes

I used Penzey's Mural of Flavor for the chicken and California Pepper for the zucchini.
Another great chicken seasoning is McCormick's Montreal and this Simply Organic is great for veggies!

Nutrition