A recipe outline I got from my sister Gail that we really enjoyed!
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- 2 boneless skinless chicken breasts see notes
- Coca-Cola or Dr Pepper see notes
- corn
- rice I used riced cauliflower, see notes
- green onions
- avocado
- shredded cheese
Ingredients
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- Cook chicken breasts in the crockpot with Coca-Cola or Dr. Pepper (see my notes below). Take the meat out and shred when it's cooked and drain the cooking liquid, then toss with your favorite bbq sauce.
- When your meat is nearly done, fix some rice (your choice of white or brown), and some corn (canned, frozen, fresh, whatever you have). Chop some avocado and green onions for garnish.
- To assemble the bowls: put the shredded bbq chicken, rice and corn in your bowl and top with diced avocado, chopped green onions and your choice of shredded cheese. Serve and enjoy!
Stacy's Notes: My sister gave me this outline and I mostly followed it. The only changes I made were to use what I had on hand. I didn't have Coke or Dr Pepper open, but did have root beer, so I used that. I seasoned the two chicken breasts with onion powder, garlic powder, Mrs. Dash chicken seasoning and some salt and pepper, then covered about half way up with root beer. I cooked in my small crockpot until done, in about 2-3 hours. Take the chicken out and shred, drain liquid and add bbq sauce (Tim likes Cattleman's brand).
Instead of the rice, I had a package of riced cauliflower in the freezer. I cooked that according to package directions (in a skillet with some water) and then added some of my homemade taco seasoning when it was nearly done. I warmed some frozen corn on the stovetop, which I seasoned with salt, pepper and cumin.
We assembled our BBQ chicken bowls with these elements, and topped with the avocado, green onions and colby-jack cheese. They were delicious, and will definitely be repeated in our house!