Dump-and-go slow cooker meal prep in 4–6 hours
Shredded chicken, colorful veggies, and a bright lime-garlic sauce, build clean, filling bowls without babysitting the stove.
Why you’ll love it
- Targets Healthy Crockpot Recipes + Dump And Go Crockpot Dinners with true set-and-forget steps.
- Flexible “bowl bar”: choose brown rice, quinoa, or cauliflower rice for Healthy Dinner Recipes needs.
- Light but satisfying: high protein chicken with fiber-rich beans and peppers.
- Great for meal prep: pack 4–6 bowls for Healthy Crockpot Dinners all week.
- Family-friendly flavor that you can scale mild or spicy.
Ingredients (notes only)
Chicken + sauce
- Boneless skinless chicken breasts or thighs for juicy shredding.
- Low-sodium chicken broth, fresh lime, garlic, chili powder, cumin, smoked paprika.
- Tomato paste for body; a little honey for balance; salt + pepper.
Veggies & add-ins
- Bell peppers + onion for sweetness and color.
- Black beans (rinsed), corn (frozen or canned), added at the end to stay firm.
- Optional: diced jalapeño for heat.
To build bowls
- Cooked brown rice, quinoa, or cauliflower rice (prepared separately).
- Add-ons: avocado slices, plain Greek yogurt, lime wedges; shredded lettuce if you want volume without calories.
Full measurements in the recipe card.
Step-by-step
- Load the cooker Add peppers, onion, and chicken. Whisk broth, tomato paste, lime juice, garlic, honey, chili powder, cumin, smoked paprika, salt, and pepper. Pour over.
- Cook Low 4–6 hours or High 2½–3½ hours until chicken reaches 165°F and shreds easily.
- Finish Shred chicken in the pot. Stir in black beans and corn; warm 10–15 minutes. Taste and add salt, pepper, or lime.
- Assemble bowls Scoop a base (brown rice, quinoa, or cauliflower rice). Top with chicken mixture and your add-ons.
Pro tips
- Keep it “healthy crock pot meals”: use low-sodium broth and balance salt at the end.
- For lean breasts, don’t overcook—hit 165°F and pull. Thighs are more forgiving.
- Add beans and corn at the end to avoid mushy textures.
- Meal prep: portion into containers with base on one side, chicken on the other.
- Extra veg: stir in chopped spinach or zucchini during the last 10 minutes.
Variations
- Salsa Verde Chicken Bowls: swap tomato paste + spices for 1½ cups salsa verde; keep beans/corn.
- Mediterranean Bowls: use oregano + lemon, add chickpeas, serve over quinoa with cucumbers and yogurt.
- BBQ-Style: replace spices with ¾ cup no-sugar BBQ sauce; serve with slaw.
- Low-Carb: use cauliflower rice base; skip corn and honey.
How to serve
- Bowl bar with bases and toppings; add a crisp green salad or roasted veggies on the side.
Make ahead & storage
- Fridge: 4 days, airtight.
- Freeze: up to 3 months (chicken mixture only).
- Reheat: microwave or stovetop until steaming; add a splash of broth if needed.
FAQs
Can I cook rice in the slow cooker with the chicken?
Not recommended—textures suffer. Cook grains separately for best results.
Breasts or thighs?
Both work. Thighs are juicier; breasts are leaner—stop at 165°F.
How do I make it spicier?
Add jalapeño to the pot and finish with extra chili flakes or hot sauce.
Is it dairy-free and gluten-free?
Yes as written (skip Greek yogurt topping). Verify broth and spices are GF.
Simple Nutrition (estimate, per bowl with ¾ cup cooked brown rice; 6 servings)
| Calories | Protein | Carbs | Fat | Fiber | Sugar | Sodium |
|---|---|---|---|---|---|---|
| 390 | 34 g | 44 g | 8 g | 8 g | 7 g | 540 mg |
Healthy Crockpot Chicken Bowls
Dump-and-go slow cooker shredded chicken with peppers, beans, and a bright lime-garlic sauce. Build customizable bowls with rice, quinoa, or cauliflower rice. Meal-prep friendly and family-approved.
Ingredients
Equipment
Method
- Add peppers, onion, and chicken to a 5–6 qt slow cooker.
- Whisk broth, tomato paste, lime juice, garlic, chili powder, cumin, smoked paprika, salt, pepper, and honey. Pour over chicken.
- Cover and cook on Low 4–6 hours or High 2½–3½ hours until chicken reaches 165°F and shreds.
- Shred chicken in the cooker. Stir in black beans and corn; warm 10–15 minutes. Adjust salt, pepper, and lime.
- Build bowls with your chosen base and toppings.
Nutrition
Notes
Low-carb: use cauliflower rice; omit corn and honey. Extra veg: stir in spinach or zucchini in the last 10 minutes. Storage: 4 days in fridge; freeze chicken mix up to 3 months. Instant Pot: Cook 10 min High, natural release 10, shred, then add beans/corn on Sauté. Stovetop: Simmer 20–25 minutes until chicken is done; shred; add beans/corn last 5 minutes.