Meal Prep-Shredded Chicken Rice Bowl

I was craving some Mexican food last week so I decided that I am going to go that route for my meal prep this week.  Since I skipped out on meat last week, I definitely wanted to incorporate some in this week’s meal.

I love Mexican food.  If I could eat carne asada or ground beef burritos every week, I totally would.  I actually never really eat beef anymore, maybe once every few weeks in a dinner meal, but never more than that.  I would have gone with ground turkey in this meal (you totally could do that) but it was so expensive when I went grocery shopping so I opted for some good old chicken.

Again, this is an extremely simple meal that you can put your own twist on according to your likes and dislikes.  I love making meals that are easily changeable.

I used my favorite kitchen appliance again this week…my beloved crock pot.  It was Easter this past Sunday (which is the day I do my meal preps) and my boyfriend and I were with his family for most of the day, so I just didn’t have time for anything more than throwing everything into the crock pot before we headed out for the day.  You could totally make this on the stove top or even in your oven if you wanted to use this recipe to make enchiladas.  I was actually wanting to make zucchini enchiladas (using sliced zucchini instead of tortillas) but again, there was just not enough time this weekend.  I do plan on trying that out though, I think it sounds amazing!

For this recipe, I used pretty basic ingredients.  I started out with the liquids first.  I added a 28 ounce can of red enchilada sauce, 24 ounce jar of Southwestern salsa, 14.5 ounce can of fire roasted tomatoes (I squished the tomatoes because I am not a fan of large tomato chunks), and 2 cups of low sodium chicken broth.  I decided to use the chicken broth because I wanted quite a bit of liquid since I was going to be pouring it over rice (if you use this recipe for the inside of enchiladas, I would skip adding this so it’s not insanely runny).

I then got my veggies prepped and other ingredients ready.  I used yellow onions, green bell peppers, corn, black beans, pinto beans, and of course, the chicken breasts.

Since I used the fire roasted tomatoes, I wanted to try and mimic that flavor with my onions and green bell peppers.  I chopped my onions pretty small and started cooking them in a very small amount of vegetable oil.  I let them cook for much longer than I normally would so that they would start browning on the sides.  Once I liked how they were cooked, I did the same with the green peppers.  After both were cooked, I dumped them into the crock pot of liquids.  I just used canned corn and beans so I drained each of those out and into the crock pot they went.

Once I had all my ingredients ready, I trimmed my chicken breasts and placed them inside the crock pot (make sure your meat is fully submerged in the liquid) and then set it on low heat.

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We got home around 6 hours later, and by that time, the chicken was almost cooked.  I took each breast out and shredded them, then placed all of the shredded chicken back into the crock pot.  I then let everything simmer for about another hour or so, and by then it was ready to go.

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For the rice, I just made some simple jasmine rice with lime juice in my rice cooker.

When I portioned everything out, I sprinkled a small amount of mexican cheese and fresh cilantro on top.  All of the ‘extras’ are of course optional.  I actually wanted to put some sour cream on top to try that out but unfortunately I didn’t have any.

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All I have to say now is…Chipotle who????


  • 28 ounce can red enchilada sauce
  • 24 ounce jar salsa (any kind works–I used Southwestern)
  • 14.5 ounce can fire roasted tomatoes
  • 2 cups low sodium chicken broth
  • 15 ounce can yellow corn, drained
  • 15 ounce can black beans, drained
  • 15 ounce can pinto beans, drained
  • 2 green bell peppers
  • 1 large yellow onion
  • 1 tbsp vegetable oil
  • 3 lbs chicken breast
  • Salt, pepper, paprika, cumin, garlic, chili powder, red pepper flakes to taste
  • 5 cups jasmine rice, rinsed
  • juice of 1 lime

-Combine all liquids (enchilada sauce, salsa, broth, and tomatoes) in crock pot

-Drain canned veggies (corn, beans) and pour into crock pot

-Dice onions and cook in 1 tbsp vegetable oil until they start to brown. Remove from pan.  Repeat with green bell peppers.  Put both into crock pot once cooked

-Trim fat from chicken breasts (I had 3 large breasts and I cut each in half so they would cook faster) and submerge into crock pot mixture

-Cook on low heat for about 6 hours.  Remove chicken, shred finely, and replace chicken back into crock pot

-Let simmer for an additional hour

-Prepare rice according to your rice cooker.  Lime juice optional.

-Pour chicken mixture over rice once rice is cooked.

-Add any additional toppings you prefer