Crockpot Cooking: Wildtree Pollo Asada Rice Bowls
I am often asked, “Where do you find the time?” I’m never sure how to answer this. I can think of several things I do and don’t do that maybe contribute to my ability at garnering more time. Menu planning is one of my time savers, and it combats the frustration of figuring out, “What’s for dinner?”
The crock-pot is another one of my time savers, and it is by far my favorite household appliance. I’ve been using one for several years now, and it’s made me a bit of a crock-pot recipe snob. When a friend of mine invited me to a Wildtree Freezer to Crockpot workshop, I thought I’d give it a try. I love finding new crock-pot menu’s to add to my menu rotation. The workshop was in early December, and I went home with ten meals ready to freeze and throw in the crock for dinner. I love the concept of prepping ten meals, and even better, my family and I really liked each of the meals.
I’m sharing the recipe I liked the best. Pollo Asada Rice Bowls, easily became a favorite because they reminded me of a chicken Chipolte burrito. You can find out more about Wildtree and their products on their website HERE.
Pollo Asada Rice Bowls
- 2 lbs boneless skinless chicken breasts or thighs
- ½ medium onion diced
- 1 cup frozen corn
- 15 oz can of diced tomatoes (not drained)
- 15 oz can of black beans (drained & rinsed)
- 2 TBSP Wildtree Spicy Carne Asada Seasoning
- 1 tsp salt
- ½ TBSP Lime Juice
- ¼ cup water
- 8 cups cooked rice or quinoa
- 8 oz shredded cheddar cheese
- ¼ cup cilantro (chopped)
- 2 avocado’s (optional)
- sour cream
NEED: 2 cups uncooked rice or quinoa, 8 oz shredded cheddar cheese, sliced avocado (if desired) & ¼ cup cilantro, chopped (optional). Thaw bag in fridge. Place contents of bag in Crock Pot. Cook on low for 8 hours. Near the end of Crock Pot cooking time, prepare rice/quinoa according to package directions. When making the rice/quinoa, substitute 1 cup of water with 1 cup of liquid from the Crock Pot. (This will add flavor to the rice/quinoa.) After 8 hours of cooking, use fork to shred chicken. Serve by placing rice/quinoa on plate then add chicken mixture. Top with shredded cheese, avocado slices & chopped cilantro
I bumped this recipe up to 3lb’s of chicken, and added an extra can of diced tomatoes and can of corn. The taste was not affected, and this garnered more for leftovers.