Healthy Crockpot Chicken Bowls

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

1. 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.
2. Cook Low 4–6 hours or High 2½–3½ hours until chicken reaches 165°F and shreds easily.
3. Finish Shred chicken in the pot. Stir in black beans and corn; warm 10–15 minutes. Taste and add salt, pepper, or lime.
4. 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