Slow Cooker Chicken Enchilada Bowls
Shredded chicken in rich enchilada sauce over rice and beans. A budget-friendly slow cooker lunch with 36g protein per bowl.
PROTEIN 36g
CALORIES 450
P:E RATIO 8.0
TIME 370m
YIELD 6
P:E 8.0
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
2 lbs chicken breast 36G PROTEIN
1 can red enchilada sauce FLAVOR
1 can black beans, drained HIGH FIBER
1 cup frozen corn PRODUCE
3 cups cooked rice CARB BASE
1 tsp cumin FLAVOR
1 tsp garlic powder FLAVOR
1 cup shredded Mexican cheese DAIRY
Sour cream and cilantro for topping DAIRY
MEAL PREP LOGISTICS
- Storage: Refrigerate chicken mixture and rice separately for up to 5 days.
- Batching: Frozen chicken breasts work fine — add 1 hour to LOW cook time.
- Reheat: Microwave 2-3 minutes. Add cheese and toppings fresh.
EXECUTION STEPS
01
THE MACRO PREP
Place chicken in slow cooker. Pour enchilada sauce over. Season with cumin and garlic.
02
HIGH HEAT SEAR
Cook on LOW 6 hours or HIGH 3 hours.
03
VEGGIE STEAM-SAUTÉ
Shred chicken with two forks in the sauce.
04
HIGH HEAT SEAR
Stir in black beans and corn. Cook 15 minutes more.
05
STEP 5
Serve over rice with cheese, sour cream, and cilantro.