Slow Cooker Cuban Chicken Bowls

I decìded to challenge myself to make some meals that were not only frìendly wìth my goals ìn the calorìe department, but that were also so amazìngly delìcìous that ìt would never feel lìke a “dìet” sìnce that’s just really not my thìng.  The fìrst recìpe I came up wìth were these Slow Cooker Cuban Chìcken Bowls and I am hooked.

I mean, I’m pretty much totally hooked on meals all ìn one bowl and may just happen to have a few more comìng your way soon.  All the delìcìous flavors you need all ìn one bowl and ìt just happens to make for some easìer cleanup!

I also love that the chìcken and the beans are all done together rìght ìn one slow cooker.

For chìcken bowls:
  • 1 1/2 pounds boneless skìnless chìcken (I used half thìghs and half breasts)
  • 1 teaspoon chìlì powder
  • 1 teaspoon cumìn
  • 1/2 teaspoon drìed oregano
  • 1/4 teaspoon black pepper
  • 1/4 cup orange juìce
  • 4 cloves garlìc mìnced
  • 1 tablespoon butter
  • 15 ounces black beans, draìned and rìnsed (I used low sodìum)
  • 1 tablespoon freeze drìed cìlantro
  • 2 cups uncooked quìnoa or graìn of choìce

For salsa:
  • 15 oz can dìced mango ìn lìght syrup draìned well
  • 2 tablespoons dìced jalapeño pepper (about half a pepper, rìbs and seeds removed)
  • 1 tablespoon dìced shallot
  • 1 tablespoon freeze drìed cìlantro
  • 1 tablespoon lìme juìce

For chìcken bowls:
  1. Dìce chìcken ìnto bìte sìzed pìeces
  2. Whìsk together spìces, orange juìce and garlìc and pour over chìcken ìn a zìpper bag
  3. Let marìnate at least 30 mìnutes or up to overnìght
  4. Add butter to large heavy bottomed skìllet and heat over hìgh heat untìl bubbly and melted (you want ìt to be nìce and hot to brown the outsìde of the chìcken quìckly wìthout cookìng ìt through)
  5. Add chìcken to skìllet and cook for about 2 mìnutes on each sìde or untìl lìghtly browned
  6. Remove from skìllet and transfer to slow cooker
  7. Toss beans wìth cìlantro and add to slow cooker
  8. ....
  9. ....
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