This week felt like a busy blur. My husband was away at a three-day work conference, and I managed the kids and my growing pregnancy on my own. Between doctor appointments, flag football practice, outdoor play, school, packed lunches, dinners and my own errands, the days were full. I have so much respect for single parents who do this daily; it’s challenging, especially when children — and parents — get cranky.
There were certainly moments of irritability, but I was able to carve out some calm on Wednesday when the kids were with my parents. That gave me time to cook and prep, and I made three different recipes that day. One favorite was the Slow Cooker Salsa Chicken Rice Bowls from Express Lane Cooking. Shawn, a fellow food blogger and friend, recently released her first cookbook, which showcases quick, ingredient-efficient meals that work well for busy families.
Express Lane Cooking focuses on flavorful dishes made with a minimal number of ingredients. That approach helps keep grocery costs down while still feeding a hungry household. I appreciated how hands-off this slow cooker recipe is — it freed me up to tend to other prep while dinner cooked. From start to finish it took about three and a half hours, and cleanup was minimal.
This recipe is a keeper: simple, satisfying, and perfect for busy weeknights. I was glad to have a relaxing evening and even happier when my husband returned late that night.
ENJOY ~ Meagan
Slow Cooker Salsa Chicken Rice Bowls
4 servings
5 minutes
3 hours 30 minutes
3 hours 35 minutes
Ingredients
- 4 boneless skinless chicken breasts
- Salt and pepper
- 1 1/2 cups salsa
- 1 cup black beans, drained and rinsed
- 1 cup white or brown rice
- 1 cup grated cheddar cheese
Instructions
Season the chicken with salt and pepper and place it in the bottom of the slow cooker. Pour the salsa and black beans over the chicken. Cook on low for 6 to 8 hours or on high for 3 to 4 hours.
Just before serving, prepare the rice according to package instructions. Use two forks to shred the chicken—it should fall apart easily. Serve the shredded chicken over rice and sprinkle with grated cheddar cheese.
Did you make this recipe?
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Disclosure: Shawn is a friend and I received a copy of her cookbook Express Lane Cooking for review. All opinions expressed here are my own.