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Slow Cooker Spicy Chicken and Rice Bowls Recipe

This Slow Cooker Spicy Chicken and Rice dish is the perfect recipe is make on a busy weeknight or make it at the beginning of the week for healthy meal prep and enjoy it all week long.
Prep Time20 mins
Cook Time5 hrs 20 mins
Total Time5 hrs 40 mins
Course: Main Course
Cuisine: American
Keyword: Chicken and rice recipe, rice bowls, slow cooker chicken, Slow cooker chicken and rice
Servings: 8
Calories: 372kcal


  • Slow Cooker
  • Large Mixing Bowl
  • Non-stick Cooking Spray


  • 4 boneless, skinless chicken breasts
  • 14.5 ounces Rotel diced tomatoes and green chiles 1 can
  • 10 ounces mild red enchilada sauce 1 can
  • 1 green bell pepper diced
  • 1 red bell pepper
  • 1 onion diced
  • 2 teaspoons minced garlic
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • ¼ teaspoon cayenne pepper (more or less, depending on how hot you prefer)
  • 4 cups cooked brown rice
  • 15 ounces black beans rinsed and drained, 1 can
  • 1 cup shredded cheddar cheese
  • ½ cup sour cream optional topping
  • ½ cup sliced cherry tomatoes optional topping
  • 2 Tablespoons chopped cilantro optional topping
  • ½ cup salsa optional topping


  • Spray slow cooker with non-stick cooking spray.
  • Place chicken in the bottom of the slow cooker.
  • In a large bowl, combine tomatoes, enchilada sauce, bell peppers, onion, garlic, smoked paprika, salt, cumin, and cayenne pepper; pour over chicken in slow cooker.
  • Cover and cook on low heat for 5-6 hours (or high heat for about 3 hours) or until chicken is fully cooked and vegetables are tender.
  • Remove chicken from slow cooker and shred using 2 forks. Return chicken to slow cooker.
  • Add cooked rice and beans and stir well. Top with shredded cheese, cover with lid, and let heat through for about 20-30 minutes.
  • Divide into 8 serving bowls and top with garnish of choice (sour cream, chopped tomatoes, cilantro, salsa, etc.).


If you do use frozen chicken breasts, you will want to make sure you do 2 things:
  1. Increase your cooking time. Because the chicken is frozen, you will probably want to add about an hour on low heat to the cooking time.
  2. Use a meat thermometer to make sure that the internal temperature of your chicken is above 165 degrees F. Bacteria will most likely be killed when chicken reaches that high temperature.


Calories: 372kcal | Carbohydrates: 46g | Protein: 25g | Fat: 10g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 886mg | Potassium: 744mg | Fiber: 9g | Sugar: 6g | Vitamin A: 1306IU | Vitamin C: 39mg | Calcium: 176mg | Iron: 3mg