Crock-Pot Paleo Chicken Taco Bowls

 

PREP TIME: 15 mins

TOTAL TIME: 3 hours 15 mins

Serves: ~6 servings

 

Make these clean eating crock-pot chicken taco bowls at the beginning of the week to meal prep for the days to come! This recipe is gluten and preservative free!

 

Ingredients

For the Chicken

6 large chicken breasts

2 tablespoons minced garlic

3 tablespoon chili powder

2 teaspoon ground cumin

1 tablespoon garlic powder

½ teaspoon paprika

½ teaspoon onion powder

2 tablespoons tomato paste + ¼ cup water

juice from ½ lime

salt and pepper to taste (generous)

For the Sweet Potatoes

3 large sweet potatoes (or ~5 medium-size)

2-3 tablespoons EVOO

2 teaspoons chili powder

2 teaspoons garlic powder

salt and pepper, to taste

For the Rice

2 cups short grain brown rice

4 cups water

1 15 oz. can black beans, rinsed

juice from 1.5 limes

½ teaspoon sea salt

 

Instructions:

For the Chicken.

Place 6 large chicken breasts and 2 tablespoons of minced garlic in a large crock pot and set to high. Cook for 3.5 to 4 hours, or until the chicken is no longer pink inside.

Remove chicken breasts from crock pot and use two forks to shred it. Place shredded chicken back in crock pot (leave the liquid that is in there). Then, season with chili powder, cumin, garlic powder, paprika, onion powder, salt, and pepper.

Mix together tomato paste and water and place on top of chicken. Mix.

For the Sweet Potatoes.

First, preheat oven to 400ºF. Then, dice sweet potatoes into bite-sized pieces. Line a baking sheet with tin foil and pour on about 2-3 tablespoons of EVOO. Place sweet potato pieces on baking sheet. Then, season, and toss with your hands. Roast at 400ºF for 25-30 minutes or until desired texture.

 

For the Rice.

Place 2 cups of brown rice and 4 cups of water in a medium-size pot. Bring to a boil, then lower heat to low and cover. Let simmer until all of the water has absorbed. Once the rice has cooked, add in black beans, lime juice, and sea salt.

 

Notes.

Feel free to omit the chicken spices and use an all-natural taco spice pack!

Toppings for this bowl included:

  • gluten-free corn tortilla chips
  • avocado slices
  • sprouts
  • fresh lime juice
  • cilantro

You could also add in some Greek yogurt/sour cream, guacamole, salsa, etc!

If you are feeling lazy or don’t have all the taco spices for the chicken, feel free to use an all-natural taco spice pack that has as many real ingredients as possible. I know some of those packs have some preservatives in them, but I’ve also seen some really great brands!
xo-Ivy Johnson

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